Pickled Green Beans & Pickled Okra

Posted byNoriePosted inPickles, Ferments, Complements, RecipeTags:,
  • Pickled Green Beans
  • Pickled Okra

I had green beans coming out of my ears from my garden this year.  So I decided to pickle some just to try them.  It turned out very good so I will pickle and can some more.  They are delicious!

  • 2 cups water
  • 1 ½ cups white distilled vinegar
  • ¼ cup pickling salt or Kosher salt
  • Garlic whole or sliced
  • Dried or fresh red chili peppers
  • Dill weed or dill seeds, ½ tsp. per jar
  • Green beans

Boil the water, distilled vinegar and salt until the salt dissolved.

Wash the green beans and cut off the ends.  Cut them to fit the pint canning jars vertically and to leave ½ inch headspace. Fill the jars with the green beans, a couple or so skinned garlic bulbs, sliced or whole; add a red chili pepper and a twig of dill weed. Add the boiled pickle solution.  Make sure there is ½ inch headspace.  Put the lid and screw the band.  Process in a boiling water bath for 10 minutes.  

The same recipe and procedure for okra.

For best results, the green beans should be freshly picked and the okra should not be longer than 3″.  Otherwise the okra will be stringy and tough.