How To Can Garden Pickled Okra + Peppers

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SKSHarvest #SeasonalSolutions #CollectiveBias

Now is the time to harvest the produce you planted in the garden this year. Here’s a tutorial on how to can Garden Pickled Okra + Peppers.

How To Can Garden Pickled Okra + Peppers

The last days of summer are upon us and soon the temperatures will drop like a bad habit. Canning some of our summer harvests has long been on my garden to-do bucket list. But, this year with a little help from our friends over at SKS Bottle & Packaging it finally happened. But, it didn’t just happen, it happened for the very first time, so no intimidation at all. But, to be honest it was far easier than I thought it would be!  I used Habaneros, Ancho, Hungarian Hot Peppers, Thai Chilis, Jalapeños, and Serranos. I also pickled some of the okra harvests from the garden. 

As unpredictable as growing a garden can be, SKS Bottle & Packaging is a dependable resource when it’s time to can and preserve your hard-won harvest to enjoy throughout the rest of the year. With SKS Bottle & Packaging, we didn’t have to worry about quality or quantity, we just ordered what we needed online and voila!

In a few days, everything we needed for canning arrived on my doorstep! To order all of your essential canning and preserving supplies you’ll need head over to www.sks-bottle.com. They have over 6,000 high-quality containers and closures; from amber, blue, and clear glass bottles to natural plastic and jars.  And a biggie for me, all of their items are made in the USA and 100% recyclable products. Love that!

What an incredible mix of pickling spices, wouldn’t you agree?

SKS Bottle & Packaging is an industry leader and has been providing quality products since 1986! That’s a lot of canning! But its this kind of longevity which speaks volumes to a whole gaggle of satisfied customers who have relied on SKS Bottle & Packaging to provide the essentials when it comes to so many of their goal specific needs. So whether you’re canning, preserving, a DIYer, or in need of clear quality glassware they’re sure to have what you need. I ordered the SKS Clear Glass Mason Jars w/ Silver Metal Plastisol Lined Caps and they were so easy to use. The Plastisol Lined Caps forms a vacuum seal when heated. Very cool!

Hover over this image to shop the jars I used!

This year the weather was ideal for me to lay down some roots, literally. I was able to plant almost two-weeks earlier than the previous year and for a gardener, that’s a very big deal! I grew organic seeds in seedbeds for a few months, but when the weather broke I carefully arranged seedlings into the welcoming Michigan soil. And although I didn’t grow as much as previous years, I managed to grow a variety of peppers from mild green bell peppers to fiery habaneros. But I also grew okra, Swiss chard, Sorrel, Tuscan and Red Russian Kale, beets, several types of tomatoes, as well as both mustard and turnip greens. I also planted flavorful herbs like mint, thyme, purple sage, rosemary, and lots of basil.

There is just something very fulfilling about putting something into the rich dirt and carefully tending it. Weeding out of the unnecessary stuff, using gardening assistants like ladybugs, lacewings, and frogs to keep out the destructive bugs and other intrusive pests with the goal of keeping it all organic and healthy for our family. It isn’t all fun and sunshine, but it is rewarding on a very primal and human level. Maybe it’s the hunter-gatherer in me or maybe I just like serving up fresh and delicious organic veggies to eat. But, canning takes gardening to the next level. It is using techniques to ensure subsistence far into the future.

It doesn’t look impressive but with distilled white vinegar, this is where the magic happens!

I am really excited about making my first batch of Garden Pickled Okra + Peppers!

Thai chilis add a nice spicy kick! Taking it to whole other level!

The essence of canning is taking the bounty of one season, and being able to experience that bounty during the winter season and beyond. And although canning isn’t as essential to our family as it was to previous generations; it gives me a glimpse into the past and makes me feel connected to my grandmother and an older generation and how they depended on one canning and preserving for their survival. But, what I really enjoy about canning is furthering the whole garden to table lifestyle beyond four months of summer.

Not a bad looking group of group of pickled okra and peppers if you ask me. Thank you, SKS Bottle & Packaging!

Here is how I canned my Garden Pickled Okra + Peppers

Ingredients:

• 8-10 Okra x 4 (about 4 inches long) with the stems removed, per jar
• 3  Whole Thai Peppers x 4 per jar
• 1 medium Onion, sliced thin, 2 slices per jar
• 1/2 cup white vinegar x 4
• 1/2 cup water x4
• 1/2 tbsp sea salt, per jar
• 2 tsp Dill Seed
• 2 tsp Dehydrated Minced Garlic
• 1 tsp Dill Weed
• 1 tsp Mustard Seed
• 4 SKS 16 ounce jars, clean and sterilized with four metal plastisol-lined caps according to package instructions

Be sure to clean and sterilize your jars before use. 

Directions:

1. Use okra and peppers without blemishes or spots.
2. Rinse any dirt and debris 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 five (4) minutes.
6. Into the bottom of each 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 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. Store Garden Pickled Okra + Peppers for 4-5 weeks for best taste.

How To Can Garden Pickled Okra + Peppers

5 from 1 vote

Print Pin Rate

Servings: 0

Author: This Worthey Life

Cook ModePrevent your screen from going to sleep

Ingredients

 

1x2x3x4x5x

• Ingredients:
• 8-10 Okra x 4 about 4 inches long with the stems removed, per jar
• 3 Whole Thai Peppers x 4 per jar
• 1 medium Onion sliced thin, 2 slices per jar
• 1/2 cup white vinegar x 4
• 1/2 cup water x4
• 1/2 tbsp sea salt per jar
• 2 tsp Dill Seed
• 2 tsp Dehydrated Minced Garlic
• 1 tsp Dill Weed
• 1 tsp Mustard Seed
• 4 SKS 16 ounce jars clean and sterilized with four metal plastisol-lined caps according to package instructions

Instructions

Directions:

• Use okra and peppers without blemishes or spots.
• Rinse any dirt and debris okra and peppers.
• Cut the stems from the okra and peppers, set aside.
• Into a small bowl mix dill seed, minced garlic, dill weed, and mustard seed. Mix well and set aside.
• 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 five (4) minutes.
• Into the bottom of each 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.
• Pour the hot water and white vinegar mixture into each 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. Store Garden Pickled Okra + Peppers for 4-5 weeks for best taste.

Tried this recipe?Mention @thiswortheylife or tag #thiswortheylife!