DIY - Garden Pickled Okra & Peppers in Glass Mason Jars

As Seen On This Worthey Life

This canning recipe uses Glass Mason Jars, Okra, Habaneros, Ancho, Hungarian Hot Peppers, Thai Chilis, Jalapenos, and Serranos right from the garden. The essence of canning is taking the bounty of one season, and being able to experience that bounty during the winter season and beyond. Check out the recipe below!

For more great recipes, check out This Worthey Life blog!


  • Ingredients
  • 16 oz Glass Mason Jars, stock# 4032-07 (4)
  • 8-10 Okra x 4 (about 4") w/ stems removed, per jar
  • 3 Whole Thai Peppers x 4 per jar
  • 1 medium Onion, sliced, 2 slices per jar
  • 1/2 cup white vinegar, per jar
  • 1/2 cup water, per jar
  • 1/2 Tbsp. sea salt, per jar
  • 2 tsp. Dill Seed
  • 2 tsp. Dehydrated Minced Garlic
  • 1 tsp. Dill Weed
  • 1 tsp. Mustard Seed

  1. Use okra and peppers without blemishes or spots.
  2. Rinse any dirt and debris off of the okra and peppers.
  3. Cut the stems from the okra and peppers, set aside.
  4. Into a small bowl mix dill seed, minced garlic, dill weed, and mustard seed. Mix well and set aside.
  5. Into a saucepan over med-high heat add water, vinegar, sea salt, bringing mixture to a boil. Let the mixture boil for one (1) minute, reduce the heat to low and simmer for four (4) minutes.
  6. Into the bottom of each glass jar add 1/2 tbsp sea salt, 1 1/2 tbsp of pickling spices, add two (2) slices of thinly sliced onion, pack 8-10 okra into each jar and 3 Thai chilis.
  7. Pour the hot water and white vinegar mixture into each mason jar, leaving about a 1/2-inch from the rim of the jar, use a toothpick to pop any air bubbles, screw on the lid tight. Place prepared jars into a large double pot of boiling hot water, allow the jars to steep in the boiling water for 15 minutes, this will allow the plastisol-lined caps to form a vacuum seal. Remove the pot from the heat source and allow it to sit for 5 minutes. Remove the jars and wipe them dry. Allow jars to sit for 24 hours before testing seals.
  8. Store Garden Pickled Okra and Peppers for 4-5 weeks for best taste.

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