Homemade Pickled Okra (2024)

❤️ My Favorite Canning Recipe

No matter how busy I may be with other projects, I always make time during the summer to make a few jars of my favorite Pickled Okra.

Okra pickles have always been my personal favorite. I’ll breeze right by a dill pickle if these are around. I love a spear or two with a sandwich or just as an accompaniment to some good, old-fashioned southernvegetables. It’s also a great addition to an antipasto platter.

👩🏻‍🍳 Select the Okra Carefully

When I’m ready to make pickled okra, I hand select every pod for the recipe. Really. I literally stand there in the produce aisle or the farmer’s market and choose every single pod becauseI want them to be young, tender, and no longer than the depth of a pint jar – about 4 inches. It usually takes between 1 1/2 to 2 pounds to make three pints.

You’ll have to use your cook’s judgment based on the okra that is available to you. If you have leftovers, so much the better! Slice it, dredge it in some cornmeal and make Fried Okra or make Okra Chips!

❗ Prepare the Equipment

Start by preparing the jars, rings, and lids according to standard canning procedure. If you haven’t canned before, or if it’s been a while since your last canning session, please review the process and get all your equipment ready before you start.

👓 Review Procedures

One of the best resources for new and seasoned canners alike is the Ball Book of Canning and Preserving. It’s published by the people who make Ball canning jars. It’s available in lots of locations and on the web at amazon.com.

Some other good online resources are:

• National Center for Home Food Preservation (University of Georgia)
• Home Food Preservation Site (Pennsylvania State University)
• A Beginner’s Guide to Canning fromSerious Eats

The National Center for Home Food Preservation even offers a free online course in food preservation. It’s well worth the time for the amount of information you get!

🛒 Ingredient and Equipment Notes

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• Fresh Okra (Choose pods that are free of blemishes and about 3-4 inches long. You’ll need approximately 2 pounds for the recipe.
• Garlic Cloves (Whole, peeled cloves.)
• Canning Salt (Canning salt is very pure with no added minerals or preservatives to prevent caking. Other salts will cause the pickling liquid to become cloudy.)
• Dried Dill Seed (Find this with the spices in your grocery store.)
• Whole Peppercorns (I use common black peppercorns. White, pink, or green also work.)
• White Vinegar (5% acidity) (To make a pickled product safe for pantry storage, vinegar with at least 5% acidity is required. Regular white vinegar meets that requirement.)
• Pint Canning Jars, Lids, and Rings (Remember that jars and rings (bands) can be reused but lids cannot.)
• Jar Lifter, Lid Lifter, and Funnel (These canning tools are not mandatory but make the job much easier!)
• Water Bath Canner with Lid or Large Kettle (You’ll need a pot deep enough to cover the submerged jars with at least 2 inches of water.)

🔪 How to Make Pickled Okra

My recipe makes three pint jars of okra pickles. Feel free to double it if you want more!

Prepare the Okra and Spices

1. Wash the okra in cold water. Trim the cut ends only if necessary. Do not cut into the body of the okra pod.

2. Get the spices ready. You’ll need canning salt, dill seed, whole peppercorns, and garlic cloves. Peel the garlic, but leave it whole.

Umm…can you just pretend that there is some salt in that photo? It was sitting off to the side…oops.

Fill the Jars

👉 PRO TIP: Sterilize three pint jars and rings according to standard canning procedures. Briefly, you’ll wash them in hot, soapy water and then submerge them in boiling water (the water in the canner works great!) for a few minutes while you prepare everything. To prepare the lids, wash and rinse them and hold them in barely simmering water until needed.

3. Into the sterile jars, pack as many pods of okra as possible with the tips pointing up. Pack the okra tightly but be careful not to crush the pods.

4. To each jar add 1 teaspoon of canning salt, 1 whole garlic clove,1 teaspoon of dried dill seed, and 1/4 teaspoon of whole peppercorns.

5. Finish packing the jars asfully as possible with additional okra, tips down, fitting the pods in tightly but taking care not to crush the okra.
6. Bring the vinegar and water to a boil.
7. Using a funnel, fill jars with the vinegar and water mixture to within 1/4 inch of the rim.

Close the Jars and Process in a Water Bath

8. Wipe the jar rims and place the lids and rings on the jars. Screw the lids on finger-tight.
9. Process in a boiling water bath for 10 minutes.

Allow Cooling Time

10. Remove the jars from the canner and allow them to cool completely (12 to 24 hours).
11. After the jars have cooled, test for a complete seal and then store in a cool, dark place. Any jars that didn’t seal completely may be stored in the refrigerator and used first.

👉 PRO TIP: Notice the difference in color after they come out of the canner. The okra has taken on a beautiful olive green color.

🤔 How long does it take for okra to pickle?

Let the pickles sit for about 4 to 6 weeks to achieve the best flavor.

✅ How long does pickled okra last?

Properly stored in a cool, dark place, pickled okra should last approximately one year.

❄ Can I use frozen okra for canning?

Sorry, but frozen okra isn’t good for canning. The freezing process breaks down microscopic cell walls in the okra making it too soft for pickles.

🍏 Can I use cider vinegar?

Pickling requires vinegar with at least 5% acidity for safety reasons. Cider vinegar is usually about 2-3% acidity.

🌶 Can I make it spicy?

Absolutely! To make hot pickled okra, simply add a dried red chile pepper to each jar before filling with the hot vinegar and water mixture.

❓ Questions About Pickling Okra