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Home » Food » Canning and Preserving » Pickled Okra

Pickled Okra

By Lana Stuart · Published: Jul 25, 2018 · Last Modified: Oct 19, 2020 · As an Amazon Associate I earn from qualifying purchases.

Jump to Recipe Print Recipe
Enjoy a little taste of summer all year. Make your own Pickled Okra with tender young pods of okra preserved in a brine with garlic, dill, and peppercorns. From @NevrEnoughThyme https://www.lanascooking.com/pickled-okra/

Enjoy a little taste of summer all year. Make your own Pickled Okra with tender young pods of okra preserved in a brine with garlic, dill, and peppercorns.

Here's another little bit of southern deliciousness for you today - Pickled Okra! You know how I enjoy canning in the summer. I almost always make some Strawberry Jam and our favorite Kosher Dills along with a good Basic Salsa recipe. We're already enjoying all of those this year.

Enjoy a little taste of summer all year. Make your own Pickled Okra with tender young pods of okra preserved in a brine with garlic, dill, and peppercorns. From @NevrEnoughThyme https://www.lanascooking.com/pickled-okra/

I still need to make a few jars of my Sugar-Free Bread and Butter Pickles and might even have to make a few more jars of the kosher dills if I can get my hands on any pickling cukes this late in the season.

My Favorite Canning Recipe

But I can't let the summer end without sharing my recipe for Pickled Okra. This is my personal favorite. I'll breeze right by a dill pickle if there's pickled okra around. I love it with a sandwich or just as an accompaniment to some good, old-fashioned southern vegetables. It's also a great addition to an antipasto platter.

Jump to:
  • My Favorite Canning Recipe
  • Select the Okra Carefully
  • Prepare the Equipment
  • Review Procedures
  • How to Make Pickled Okra
  • Prepare the Okra and Spices
  • Fill the Jars
  • Close the Jars and Process in Water Bath
  • Allow Cooling Time
  • 📖 Recipe

Select the Okra Carefully

When I get 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 because I want them to be young, tender, and no longer than the depth of a pint jar. It usually takes between 1 ½ 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 fry it up!

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 Blue Book. It’s published by the people who make the 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)
  • “Some Canning Do’s and Don’ts” from The New York Times
  • A Beginner's Guide to Canning from Serious 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!

How to Make Pickled Okra

My recipe makes three pints. Feel free to double it if you want more!

Prepare the Okra and Spices

Washing okra for pickled okra

Wash the okra in cold water. Trim the cut ends only if necessary.

Spices for Pickled Okra

Get your spices ready. You're going to 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.

Preparing pickled okra

Fill the Jars

Into the sterile jars, pack as many pods of okra as possible with the tips pointing up.

Preparing jars for pickled okra

To each jar add 1 teaspoon of canning salt, 1 whole garlic clove, 1 teaspoon of dill seed and ¼ teaspoon of whole peppercorns.

Packing jars of pickled okra

Finish packing the jars as fully as possible with additional okra, tips down, fitting the pods in tightly but taking care not to crush the okra.

Bring the vinegar and water to a boil. Fill jars with the vinegar and water mixture to within ¼ inch of the rim.

Pickled okra ready for canner

Close the Jars and Process in Water Bath

Place the lids and rings on the jars and process in a boiling water bath for 10 minutes.

Pickled Okra

Allow Cooling Time

Remove the jars from the canner and allow them to cool completely. Notice the difference in color after they come out of the canner. The okra has taken on a beautiful olive green color.

Let the pickles sit for about a month to achieve the best flavor.


Have you tried this recipe? I'd love for you to give it a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card and/or in the comments section further down.

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📖 Recipe

Enjoy a little taste of summer all year. Make your own Pickled Okra with tender young pods of okra preserved in a brine with garlic, dill, and peppercorns. From @NevrEnoughThyme https://www.lanascooking.com/pickled-okra/

Pickled Okra

Tender young pods of okra preserved in a brine with garlic, dill and peppercorns
4.73 from 11 votes
Print Pin Rate
Course: Canning and Preserving
Cuisine: American
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 18 servings
Calories: 24kcal
Author: Lana Stuart

Ingredients

  • 2 pounds small tender okra pods (may need more or less)
  • 3 cloves garlic peeled
  • 3 tsp. canning salt
  • 3 tsp. dill seed
  • ¾ tsp. whole peppercorns
  • 1 ½ cups white vinegar
  • 1 ½ cups water
Prevent your screen from going dark

Instructions

  • Prepare jars, rings and lids according to standard canning procedure.
  • Into the sterile jars, pack as many pods of okra as possible with the tips pointing up.
  • To each jar add 1 whole garlic clove, 1 teaspoon of canning salt, 1 teaspoon of dill seed and ¼ teaspoon of whole peppercorns.
  • Finish packing the jars as much as possible with additional okra, tips down, fitting the pods in tightly but take care not to crush the okra.
  • Bring the vinegar and water to a boil. Fill jars to within ¼ inch of the rim.
  • Place lids and rings on jars and process in a boiling water bath for 10 minutes.
  • Remove jars from the canner and allow them to cool completely.
  • Let the pickles sit for about a month to achieve the best flavor.

Notes

Recipe makes 3 pints. Multiply ingredients as needed.

Nutrition Information

Calories: 24kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 324mg | Potassium: 165mg | Fiber: 2g | Sugar: 1g | Vitamin A: 361IU | Vitamin C: 12mg | Calcium: 57mg | Iron: 1mg

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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About Lana Stuart

Lana Stuart is the cook and occasional traveler here at Never Enough Thyme. Lana has been cooking since she was tall enough to reach the stove and started this blog in 2009 to share her delicious home cooking recipes. You'll find about 700 recipes here so there's sure to be something your family will like!
More About Lana →

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Reader Interactions

Comments

  1. Janette Tatem says

    August 30, 2020 at 6:44 pm

    Can you use Apple Cider Vinegar for pickle okra?

    Reply
    • Lana Stuart says

      August 30, 2020 at 6:49 pm

      Yes, you can as long as it's 5% acidity. It will make the pickles darker, though.

      Reply
  2. Linda Lyttle says

    May 31, 2020 at 5:01 pm

    Just fixed 5 pints of your Pickled Okra going to be a long hard wait until July 1.

    Reply
    • Lana Stuart says

      June 01, 2020 at 9:18 am

      Ha ha! Put them somewhere out of sight so you won't think about them. But, yeah, they are so much better after they sit for a few weeks.

      Reply
    • Jaime says

      November 15, 2020 at 12:17 pm

      Is it possible to make this recipe using square mason jars with clamp top lids? Or do i need to use standard screw top jars?

      Reply
      • Lana Stuart says

        November 15, 2020 at 12:20 pm

        The clamp top jars are usually meant for display or dry storage rather than for the actual canning process. You could contact the manufacturer of your jars to find out whether they are suitable for water bath canning.

  3. Capt. T says

    November 17, 2014 at 9:21 am

    I love pickled okra, always have. Just never new how to do it. Thanks to you, I don't have to pay those high high prices in the stores any more. I can just head to the basement and pull out a jar. I'm considering making some to give away as Christmas gifts. Do you think the packaged okra that you find in the grocery stores would work well?

    THANKS!

    Reply
    • Lana Stuart says

      November 17, 2014 at 10:58 am

      Yes, you could use fresh okra from the grocery store. Just make sure it's young and tender, not woody.

      Reply
  4. KC says

    September 14, 2012 at 10:46 am

    My family loves pickled okra. I cannot make enough. I have pickled at least 80 pints so far. I children, 8 to 15, eat a pint jart each night and they fight over who gets the garlic clove. I really think that is why they are never sick.

    Reply
  5. Tabitha says

    August 01, 2012 at 4:26 pm

    Just made 6 pints...I cant wait!!!!

    Reply
  6. Sam Adair says

    July 30, 2012 at 1:37 am

    I also love pickled okra but as a transplanted Southerner now living in the Canadian Rockies, this is not an item I can easily find on the grocery shelf! My father and grandfather are from Morgan County, Georgia and I remember as a child my grandmother making pickled okra. Finally saw some baby okra at my nearby Asian store while shopping for catfish today and my taste buds started thinking of the treat from my childhood. Baby okra is now chilling in my fridge awaiting transformation tomorrow morning. My catfish was grilled on the BBQ tonight, but served in true Southern fashion with cheese grits and Southern Ice Tea to a few neighbours and my family. Neighbours thought Southern cooking was quirky but they all wanted the recipes for everything! My children, though first generation Canadians, have grown up with a mixture of Southern and Canadian cooking and I am proud to say they are better Southern cooks than I am! Thank you for this easy to do recipe.
    Your Georgia BLT is next on my list

    Reply
    • Lana says

      July 30, 2012 at 1:39 pm

      You're welcome, Sam! I hope you enjoy your okra pickles and the Georgia BLT as well!

      Reply
  7. gloria g. says

    July 17, 2012 at 9:41 pm

    Yes, I love, love, love pickled okra. But then I like it raw, boiled, steamed, fried, pickled or just about any other way....... I was looking for a good old fashioned teacake like my grandmother made, and so hope I've found it. I can still smell them cooking. Just like you said, it takes you to another place. My mother and her family are from Waycross, GA so I hope the recipe will be similar......I'll let you know. Thanks for both recipes and I have book marked your blog. I'll be back as they say! Thanks for sharing.......I deal with food allergies, so always cook my own goodies!!!!

    gloria g. - now in Hemingway, SC southern to the bone!

    Reply
  8. Bonnie says

    September 05, 2011 at 4:45 pm

    Just wondered if it's okay to use fresh dill instead of dill seed?

    Reply
    • Lana says

      September 05, 2011 at 6:10 pm

      Sure! The normal substitution is three heads of fresh dill for each tablespoon of dill seed.

      Reply
  9. Jamie says

    August 20, 2011 at 5:17 pm

    I always grow okra in my garden, and I usually just fry it or cook it with tomatoes. I love pickled okra, but have never made any. This recipe is so easy and delicious! Thank you!

    Reply
  10. sensiblecooking says

    September 14, 2010 at 4:14 pm

    Oh and also Pickled okra that is new for me I gotta try it.

    Reply
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Lana Stuart, author of Never Enough Thyme

Hi! I'm Lana Stuart, the cook and occasional traveler here at Never Enough Thyme. I've been cooking since I was tall enough to reach the stove and started this blog in 2009 so I could share my delicious home cooking recipes with all of you. You'll find almost 700 recipes here so there's sure to be something your family will like!
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