Side Dish

Canned Squash and Okra

Name: Canned Squash and Okra
Prep time: 30 min
Cook time: 50 min
Total time: 13 h 25 min
Yield: 16 servings
Cuisine: american
Ingredients: 500 g summer squash sliced into 1/4-inch rounds; 500 g okra ends trimmed; 1,000 ml water; 1,000 ml white vinegar 5% acidity; 4 tbsp pickling salt; 4 clove garlic peeled and lightly smashed; 4 tsp dill seed (optional); 2 tsp black peppercorn (optional)

Preserve the summer harvest with this straightforward recipe for canned squash and okra. A balanced brine and standard water-bath canning process yield crisp, tangy vegetables that are shelf-stable and ready for year-round enjoyment.

An original recipe by Forkin

Total time: 13 hr 25 min
Serves: 16
Difficulty: Medium
Per serving: 29 kcal

VeganVegetarianGluten-free

Mise en place

Ingredients

500 gsummer squash, sliced into 1/4-inch rounds
500 gokra, ends trimmed
4 clovegarlic, peeled and lightly smashed
4 tspdill seed(optional)
2 tspblack peppercorn(optional)

brine

1,000 mlwater
1,000 mlwhite vinegar, 5% acidity
4 tbsppickling salt

Equipment

saucepan · jar lifter · water bath canner · canning jars · canning funnel · ladle · cutting board · knife

The method

Step by step

1
Wash four pint-sized jars, lids, and rings. Place jars on a rack in a large water bath canner, cover with water, and bring to a simmer (180°F/82°C) to keep hot.
About 15 min
Cook’s note: Keeping the jars hot prevents them from breaking when you add the hot brine.
2
While the jars are heating, wash the squash and okra. Trim the ends from the okra pods and slice the squash into rounds.
About 15 min
3
In a separate saucepan, combine the water, vinegar, and pickling salt to make the brine. Bring to a rolling boil, stirring until the salt is fully dissolved.
About 5 min
Cook’s note: Use non-iodized salt like pickling or kosher salt to prevent cloudy brine and discoloration.
4
Working with one jar at a time, remove a hot jar from the canner. Place a smashed garlic clove and optional dill seeds and peppercorns into the bottom of the jar.
About 1 min
5
Tightly pack the squash and okra into the jar, leaving a 1/2-inch headspace at the top.
About 3 min
Cook’s note: Alternate layers of squash and okra for an even distribution in each jar.
6
Ladle the hot brine over the vegetables to cover them completely, maintaining the 1/2-inch headspace. Remove air bubbles with a clean utensil and wipe the jar rim clean.
About 1 min
7
Center a lid on the jar and screw on the ring until it is fingertip-tight. Repeat the filling and sealing process for the remaining jars.
About 12 min
Cook’s note: Do not overtighten the rings, as this can prevent the jars from sealing properly.
8
Place the sealed jars back into the canner. Ensure water covers them by at least 1 inch, then cover the canner and bring to a rolling boil. Process for 15 minutes.
About 25 min
Cook’s note: Start the 15-minute timer only after the water has reached a full, vigorous boil.
9
Turn off the heat, remove the lid, and let the jars rest in the hot water for 5 minutes before carefully removing them with a jar lifter.
About 5 min
Cook’s note: This rest period helps prevent siphoning (liquid loss) when jars are moved to a cooler environment.
10
Place jars on a towel-lined counter and let them cool, undisturbed, for 12-24 hours. Check seals before storing.
About 12 hr
Cook’s note: A proper seal is indicated by a concave lid that does not flex when pressed.

Per serving

Nutrition

64%Score

Calories: 29.3kcal
Protein: 1g
Carbs: 3.8g
Fat: 0.1g
Fibre: 1.3g
Sugar: 1.4g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store properly sealed jars in a cool, dark place for up to 18 months; refrigerate after opening.

Reheating

These pickles are best served chilled or at room temperature, but can also be added to hot dishes.