Pickled Okra

published May 9, 2022
Pickled Okra Recipe

Pickled okra is a great way to enjoy a taste of summer any time of year.

Makes5 to 6 pints

Prep50 minutes

Cook25 minutes

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pickled Okra in ball jars
Credit: Kristina Vänni

Pickled okra is a great way to enjoy a taste of summer any time of year. The recipe couldn’t be easier and it’s nice to have this unique, perfectly tangy, ultra-crunchy alternative to dill pickles on hand.

What Makes Pickled Okra Slimy?

“Slimy” is usually the adjective people use to describe okra if they’ve decided they don’t like it. However, when it comes to fresh okra in peak season, it is anything but slimy. In fact, it should be delightfully crunchy. The same is true when it comes to homemade pickled okra. It should be firm and crisp with a satisfying crunch.

Credit: Kristina Vänni

How Long Does It Take to Pickle Okra?

After preparing and canning the fresh okra, let the pickles sit for about a month to achieve the best flavor.

How Long Does Pickled Okra Keep?

Properly sealed jars of pickled okra will keep up to one year. It is the ideal way to enjoy okra year-round.

How to Serve Pickled Okra

Pickled okra is great served alongside a sandwich but it’s also not out of place on a cheese plate or snack board.

Pickled Okra Recipe

Pickled okra is a great way to enjoy a taste of summer any time of year.

Prep time 50 minutes

Cook time 25 minutes

Makes 5 to 6 pints

Nutritional Info

Ingredients

  • 2 1/2 pounds

    fresh okra, preferably small pods

  • 6 cloves

    garlic

  • 3

    small hot red chiles, such as Thai bird

  • 3 cups

    water

  • 3 cups

    distilled white vinegar

  • 1/3 cup

    pickling or canning salt

  • 2 teaspoons

    dill seeds

Instructions

  1. Sterilize 5 to 6 pint canning jars and lids; keep warm until ready to fill. Prepare a water bath canner so the water is boiling and ready to process.

  2. Trim any long stems from 2 1/2 pounds fresh okra but take care not to cut the pods. Peel 6 garlic cloves. Remove the stems of 3 small hot red chiles; halve lengthwise and remove the seeds.

  3. Place 3 cups water, 3 cups distilled white vinegar, 1/3 cup pickling salt, and 2 teaspoons dill seeds in a medium saucepan and bring to a boil over medium-high heat, stirring to dissolve the salt. Reduce the heat to low and keep hot until ready to use.

  4. Pack the okra into the jars: Start by packing them stem-side down, then fill in the spaces with okra packed stem-side up, leaving a generous 1/2-inch headspace at the top. Place 1 garlic clove and 1/2 chile in each jar. Ladle the hot pickling liquid into each jar to cover the okra, again leaving 1/2-inch headspace. Remove air bubbles and add more hot pickling liquid as needed. Wipe the rims with a clean paper towel. Place the lids on the jars and screw on the bands.

  5. Bring the water bath canner to a full boil. Place jars in the canner, making sure they are completely covered with water by at least 1 inch. Return to a full boil and process for 15 minutes. Remove the jars from the water bath canner and let cool for 12 to 24 hours. Check the seals. Store jars in a cool, dry, dark place for up to 1 year. Any jars that did not seal can be kept in the refrigerator and used within 1 month.

Recipe Notes

Storage: Once the canning jars have been sealed properly in the water bath, they are shelf stable for up to 1 year. Jars that either didn’t seal or have been opened should refrigerated and the pickled okra enjoyed within 1 month.