Learn how to make Homemade Pickled Okra. From preparing the brine to packing and sealing the jars, this step-by-step guide will have you canning our favorite southern veggie with no added preservatives.
Enjoy a little taste of summer all year by canning your own Homemade Pickled Okra! You’ll love these tender young pods of okra preserved in a brine with garlic, dill, and peppercorns.
Summer is always a busy time for canning and preserving. I almost always make some Strawberry Jam and our favorite Kosher Dills along with a good Basic Salsa recipe and a few Quick Pickled Jalapenos. We’re already enjoying some of those this year.
I also like to make a few jars of Sugar-Free Bread and Butter Pickles to savor all through the fall and winter.
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 recipe.
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 Southern vegetables. It’s also a great addition to an antipasto platter or a charcuterie board.
Recipe Snapshot: Homemade Pickled Okra
Prep Time: 45 minutes
Cook Time: 10 minutes
Total Time: 55 minutes
Servings: 18
Cuisine: Southern
Cooking Method: Stovetop Waterbath Canning
Primary Ingredients: Fresh okra, vinegar (5% acidity), garlic, dill seed
Skill Level: Intermediate
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WHAT PEOPLE ARE SAYING …
⭐⭐⭐⭐⭐
“I had not ever tried canning pickled okra, but since finding this recipe I am on my third batch. Simple, easy instructions will make this my go-to recipe for pickled okra. The best part is they are so delicious!!!!”
— Cecilia
“I have used this recipe several times this summer, and I absolutely love it! I’ve never pickled anything before, and this recipe helped me every step of the way.”
— Abby Counts
Select the Okra Carefully
When I’m ready to make pickled okra, I individually select every pod for the recipe. Really. I literally stand there in the produce aisle or the farmer’s market and choose every individual pod because I want them to be young, tender, and no longer than the depth of a pint jar – about 4 inches. This recipe makes three one-pint jars of okra and usually takes between 2 and 2 1/2 pounds of okra pods.
You’ll just have to use your own judgment as to how much to purchase based on the okra that is available to you. If you have some leftover okra, so much the better! Slice it, dredge it in some cornmeal, and make Fried Okra or my Okra Chips!
Get Your Equipment Ready
Before you begin, make sure your jars, lids, and rings are prepped according to proper canning guidelines. If it’s been a while since your last canning session, or if you’re brand new to it, take a few minutes to review the steps and have everything organized before you start.
Brush Up on Canning Basics
A great resource for both beginners and experienced canners is the Ball Book of Canning and Preserving. Since it’s published by the same folks who make Ball jars, you can trust it to be reliable. You can find it in bookstores, hardware stores, some kitchen shops, and online at retailers like Amazon and WalMart.
For additional guidance, check out these online resources:
- National Center for Home Food Preservation (University of Georgia)
- The Ball Mason Jars Website: https://www.ballmasonjars.com/getting-started.html
- The Bernardin Website: https://www.bernardin.ca/
- USDA Complete Guide to Home Canning. Free to download at:
http://nchfp.uga.edu//publications/publications_usda.html
Ingredient and Equipment Notes
This post may contain affiliate links. Lana’s Cooking is reader-supported and earns a tiny commission at no extra cost to you when you shop from our links.
- Fresh okra — Choose pods that are free of blemishes and about 3-4 inches long. You’ll need between 2 and 2.5 pounds for the recipe.
- Garlic cloves — Make sure the garlic is fresh and has no blemishes. You want whole, peeled cloves.
- Canning salt — Canning and Pickling Salt is very pure with no added preservatives to prevent caking. Other salts will cause the pickling liquid to become cloudy. (I’ve provided a link to the salt on Amazon, but you can purchase it much cheaper at a local grocery store.)
- Dried dill seed — Find this in the spice aisle 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. Check the label of the vinegar you purchase to make sure it meets that requirement. I’ve noticed that some lower quality brands are now diluting their vinegar to less than 5%.
- Pint canning jars, lids, and rings — Remember that jars and rings (also called bands) can be reused, but lids cannot.
- Jar lifter, lid lifter, and funnel — These canning tools are not mandatory, but make the work much easier!
- Water bath canner with a rack — You’ll need a pot deep enough to cover the submerged jars with at least 2 inches of water.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Homemade Pickled Okra for Canning
My recipe makes 3 one-pint jars of okra pickles. Feel free to double it if you want more! This is an approved recipe tested by the National Center for Home Food Preserving at The University of Georgia.
Prepare the Jars and Lids; Start the Waterbath Canner
Before you start the recipe:
- Fill the canner (or a very large stockpot) about 2/3 full with water and set it on the stove over high heat to come to a boil.
- Prepare 3 one-pint jars, lids, and rings according to standard canning procedures as follows:
Wash the jars in hot, soapy water, then submerge them in boiling water (the water you’re already heating in the canner works great!) while you prep the okra and garlic.
To prepare the lids and rings (bands), wash and rinse them, then set them aside until needed. (Note: In the past, it was advised to hold the lids in barely simmering water until ready to use. However, modern updates to the sealing compound now make that unnecessary. Just wash, rinse, and set them to the side.)
Prepare the Okra and Spices
STEP 1. Wash the okra in cold water. Use a sharp knife to trim the stem ends only if necessary. IMPORTANT: Do not cut into the body of the okra pod.
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STEP 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
STEP 3. Working with one sterile jar at a time, pack in as many pods of okra as possible with the tips pointing up. Pack the okra tightly, but be careful not to crush the pods.
STEP 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.
Pro Tip
If you want hot pickled okra, you can, at this point, add up to 2 dried red pepper pods or up to 1/4 teaspoon of red pepper flakes to the jars, and the recipe will still be safe for canning.
STEP 5. 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.
STEP 6. In a medium saucepan, bring the vinegar and water to a boil.
STEP 7. Using a funnel and ladle, fill jars with the vinegar and water mixture to within 1/4 inch of the rim. Remove any air bubbles by using a tool like a plastic bubble remover, a wooden skewer, or even a plastic knife, and gently slide it down the inside the jar, pressing lightly against the pickles. Repeat several times to release all the air bubbles that may be trapped inside.
Close the Jars and Process in a Water Bath
STEP 8. Wipe the jar rims and place the lids and rings on the jars. Screw the lids on fingertip-tight (i.e., just until you feel resistance).
STEP 9. Place the filled jars on a rack and lower them into the waterbath canner. Make sure that the water level is at least 1 inch above the tops of the jars. Begin timing when the water returns to the boiling point. Process for 10 minutes for altitudes up to 1,000 ft; 15 minutes for altitudes 1,001 – 6,000 ft; and 20 minutes over 6,000 feet.
Allow Cooling Time
STEP 10. Remove the jars from the canner. Set them on a towel on the kitchen counter and allow them to cool completely (12 to 24 hours).
STEP 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 the pickles 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?
You can use apple cider vinegar only if it is at least 5% acidity. You should also be aware that it will change the color and taste of your okra pickles.
Questions and Answers: Homemade Pickled Okra
- Is pickled okra slimy?
Pickled okra is not slimy. Not even a little bit. Okra only gets slimy when it’s cut into, and you don’t cut the okra to make pickles. Besides, the vinegar neutralizes the slime anyway, so the pickles would never have a chance of becoming slimy. - Can I use another kind of vinegar?
A different type of vinegar will change the color and taste of the finished pickles, but you can use it if it has at least 5% acidity. - Why is my pickled okra tough?
Your okra is tough because it was too mature when you purchased or harvested it. When choosing okra for pickling or for cooking, bigger is not better. You want young, tender pods of about 3 to 4 inches in length. - Does pickled okra have to be refrigerated?
Pickled okra is shelf-stable until opened, provided it was correctly processed and the lids formed a good seal on the jars. If one or more jars did not seal in the canning process, those can be stored in the refrigerator and used first. Do store the pickles in the refrigerator after you open a jar. - What do you eat pickled okra with?
Serve pickled okra anywhere you’d usually serve dill pickles. It’s delicious with sandwiches, alongside summer vegetables, or on a southern-themed meat and cheese tray.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
Thank you for stopping by. It means a lot to have you here.
Recipe
Pickled Okra
Ingredients
- 2 ½ pounds okra choose small tender pods (may need more or less than two pounds)
- 3 cloves garlic peeled
- 3 teaspoons canning salt
- 3 teaspoons dill seed
- ¾ teaspoon whole black peppercorns
- 2 cups white vinegar 5% acidity
- 2 cups water
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.2 ½ pounds okra
- To each jar add 1 whole garlic clove, 1 teaspoon of canning salt, 1 teaspoon of dill seed and 1/4 teaspoon of whole peppercorns.3 cloves garlic, 3 teaspoons canning salt, 3 teaspoons dill seed, ¾ teaspoon whole black 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 in a medium saucepan. Fill jars to within 1/4 inch of the rim.2 cups white vinegar, 2 cups water
- Place lids and rings on jars and process in a boiling water bath for 10 minutes for altitudes up to 1,000 ft; 15 minutes for altitudes 1,001 – 6,000 ft; and 20 minutes over 6,000 feet.
- Remove jars from the canner and allow them to cool completely.
- Let the pickles sit for 4-6 weeks to achieve the best flavor.
Notes
- When preparing the okra, trim the tops only if needed. Be careful not to cut into the body of the okra pod.
- Sterilize the 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 set aside until needed.
- Any jars that didn’t seal completely may be stored in the refrigerator and used first.
Nutrition Information
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 healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
This was my first attempt at canning. I am so very happy with the results. The instructions where clear and easy to follow. I would recommend your recipes to anyone and everyone.
Thanks, Mary! And I’m so glad you had good results with the recipe.
Wish me luck! 🍀 I’m trying this right now! Haven’t canned anything in 50 years!😂
Best of luck to you!
I’m so glad I found this recipe, made many pints this summer and love the flavor! I do add a few mustard and coriander seed as well and everyone raves about them.
So glad you enjoy the pickles!
Is this recipe spicy? I want to make some for my young grand daughter who loves the pickled okra from Walmart.
There nothing spicy in the recipe at all.
Does the okra stay crisp or would I need to add a crisper?
The canning process for any pickle does cook the ingredients, so no pickle will stay really firm and crisp without adding something (pickle crisp, grape leaves, etc). That said, I never use any crisping agent in any of my pickles. It’s up to you.
This sounds so good. Thank you for an easy way to put up pickled okra.
You’re welcome!
I followed the recipe exactly, but the okra is very mushy.
This is first time I pickled okra. Found this online. It is so good!! Easy to make. Hardest part is letting sit for 4 weeks. Next year I will triple the recipe.
So glad you like it, Ann!
I had not ever tried canning pickled okra, but since finding this recipe I am on my third batch. Simple, easy instructions will make this my go-to recipe for pickled okra. The best part is they are so delicious!!!!
Thanks, Cecilia! I’m so glad you’re enjoying the pickled okra!
I’m confused because you say you use 1 pint jars however the pictures look like jelly jars which I think are half pints. Please clarify.
The jars in the photos are pint jars.
Can you add salt to brine and then put in jars versus putting salt directly into jars and then pour brine over it before canning?
You can if you prefer. The salt is for taste, not preservation in this recipe.
what is the measurements of ingredients for using a quart jar?
For quarts, you would use double the ingredients and process for 15 minutes at altitudes up to 1000 ft.
Can I add jalapeños to these?
You can add one whole hot pepper of your choice to each jar.
Is that much salt a must per jar?
The salt is for flavor only, so reducing it has no effect on preservation. You can lower the amount if you like, but I personally think the pickles need the full amount.
it says add red pepper a here and it will still be safe to can. My question ;
Can adding red pepper to a pickling recipe render the pickle unsafe to can
Adding a dried red pepper pod to each jar is still safe to can.
What size jars do you recommend?
I recommend using wide-mouth pint jars for this recipe.
I have used this recipe several times this summer and I absolutely love it! I’ve never pickled anything before and this recipe helped me every step of the way. I’ll be saving this and using it again next year! Thank you so much!
How long should a quart jar process for?
Process quarts for 15 minutes at 1-1,000 ft altitude.
I’ve used this recipe over and over. Delicious!
I made this recipe but added a clicked jalapeño to each jar to make spicy okra and it turned out perfect!
I’m not sure what a “clicked jalapeno” is, but I’m glad it turned out good for you!
Sorry I meant sliced jalapeño and my phone autocorrected
Hey, I’m [email protected]. My okra seemed to seal but the juice in the jar seems lower then I filled my jars making me think they might not have sealed correctly. I stabbed each okra with a fork so the brine could go inside the okra. Someone said to do that. My jars look good and sound and seem sealed. Could my juice have gone inside my okra or did it not seal properly? I’m worried. I was tight on head space and now low on juice but my water bath seems to have worked perfectly? Is that low juice volume normal??? It’s not like tons just down a little.
So, in the text of the post and also in the notes on the recipe card I do say specifically NOT to cut into the body of the okra pod. By piercing the okra with a fork, you created a way for the brine to enter the okra pod. It sounds like that’s what happened during the canning process causing the level of brine in your jars to go down. As long as the jars are sealed and were processed for the correct time, it should be safe to eat. The tops of the okra that are above the level of the brine may need to be trimmed off before serving. You’ll also probably get a LOT of brine spurting out when you bite or cut into one of the pickles.
can I just use the pickling recipe and opt out of the canning part?
If you don’t process the jars, you’ll have to store the finished pickled okra in the refrigerator and use within three months. They won’t be safe for room temperature storage without processing in a water bath.
I made a few batches of this recipe this summer and am excited to try it. The first ones will be ready in a couple weeks. I noticed with my last batch that the brine seemed to Thicken. it is still clear, just seems thicker in the jar. Have you ever encountered this?
I haven’t ever seen that. My guess is that it’s some of the viscous liquid from the okra mixed with the pickling liquid. If you processed and stored the jars correctly, it should be okay.
Would Pickle Crisp be recommended for this? I don’t want them to be mushy. If so, how much per jar?
I do not use any kind of crisping agent in any of my recipes.
How could I make these sweet?
Thank you
Sorry, I don’t have an approved canning recipe for sweet pickled okra.
I really want to try this recipe but do not have a canner. Is this possible to do if I do the recipe but place the jar directly into the refrigerator?
If you have a deep stockpot or something similar you can use that. If you want to try converting the recipe to a “refrigerator pickle” recipe, you’ll need to store your finished jars of pickles in the refrigerator only. They won’t last as long as canned pickles so you’ll need to use them within a month.
I use a similar recipe for my base when pickling okra. I wanted to comment on using cider vinegar. I’ve got 2 different brands of cider vinegar and both are labeled diluted down to 5%. I also have white vinegar labeled at 6% and I have always used cider vinegar when canning. I haven’t had any issue using either. Thanks for your recipe and helpful info!!
Any vinegar with at least 5% acidity is safe for canning. There is, however, a difference in taste.
Absolutely delicious!
I feel silly for asking, but I can’t seem to find the vinegar-water ratio in the recipe.
The recipe states 1 1/2 cups white vinegar, 1 1/2 cups water. If you want it stated as a ratio, it would be 1:1.
I’m making this now but do not have dill seed. Is it ok to use dill weed? Thanks!
I’m so excited for 4-6 weeks to come!
Dill seed and dill weed have a different taste. Dill weed has a more fresh taste and dill seed has a slightly bitter flavor. Most people recommend using caraway seed as a substitute for dill seed.
If you can possibly get dill seed, I strongly advise using it in the recipe.
Tried this. Very similar to my own recipe. I like mine a lot,as do many of my friends, but we like this as well. I add a half teaspoon of tumeric to each pint as well.
First time picking okra, this recipe was super simple
Thanks! I hope you enjoy the pickles!
What size jars?
The recipe makes 3 one-pint jars.
I love pickled okra. I can’t wait to try your recipe
I love it, too, Berlena! And I hope you like the recipe.
I just opened my first jar I made four weeks ago and it’s delicious!! Making two more batches today. My family loved it. Thanks for this great recipe!
Happy to know it turned out great for you!
First, I’m a rookie at pickled okra. I’ve loved it all my life but never made it. It’s possible I missed it, but I did not see instructions for making the brine in your recipe. I looked in vain for that in your recipe, and perhaps I missed it. I know that probably sounds dumb, but I wanted to get it right my first time, and I had to go find it in another recipe.
The recipe says “bring the vinegar and water to a boil.” That’s the “brine” or pickling liquid.
I’ve looked through older comments so please forgive me if I missed this…did you say how long this will be shelf stable? Thanks!
Thanks for asking, Tat. USDA guidelines say that any home canned food should be consumed within one year.
Can you use a pressure canner for processing?
Not for this recipe. This is a boiling water bath process.
I made this pickled okra last year and my 90 year old sister loved it. Needless to say I will be canning more this year. Great recipe and easy.
I’m so glad your sister like the pickles!!
If I’m making quarts I just double the amount of canning salt, etc. that goes into each individual jar right?
Someone else asked about making quarts. As I explained to them, I don’t have proven processing times for quarts and neither does the National Center for Home Food Preservation so I can’t give any advice on making pickled okra in quarts.
Have used Lana’s okra canning recipe the last 2 years and it always has been a family favorite!B
That’s so nice to hear! I’m glad you like it.
Lana,
I’m getting ready to use this recipe and I would like to decrease the salt. Is this possible? Also, do the peppercorns add any heat? I can’t tolerate much heat/spiciness.
You can decrease the salt if you like. It’s for flavor, not for preservation. The peppercorns do not add heat, only flavor.
I love this recipe this is the same recipe I use for my picked okra
Lana, how long do you process quarts for this recipe? We love the pickled okra and want it in quarts. Thank you!
I don’t have a processing time for quarts. I checked the National Center for Food Preservation at the University of Georgia and they only give processing time for pints as well. However — I have seen some other online recipes that say to add 5 minutes for quarts but I can’t say for sure how accurate that is.
Easy to do Recipe but have not tried the finished product.
I do hope you enjoy it!
It took twice as much vinegar water liquid to fill the jard
If you find that you need more brine to fill the jars, that indicates that there is not enough okra packed into the jars.
I also agree in doubling the brine batch. I doubled and it filled 4 jars. Not all okra is the same and sometimes it’s hard to fit a lot in a jar due to the differences in varieties and sizes. Great recipe though.
Could you please tell me how many pints this recipe makes? I would greatly appreciate it!
Sure! This recipe makes three pint jars. You can easily double or triple it you’d like to make more.
Can I pickle green beans with the same recipe?
I’ve never pickled green beans with this recipe. There’s a great recipe for them on the NCHFP site at this link – https://nchfp.uga.edu/how/can_06/dilled_beans.html I would use that one :-)
You said “Pickled okra is not slimy. Not even a little bit. Okra only gets slimy when it’s cut into and you don’t cut the okra to make pickles. Besides that, vinegar neutralizes the slime anyway so the pickles would never have a chance of becoming slimy.”
But my pickled Okra does get slimy. I use a 50/50 mix of vinegar to water as you do. Could I be packing the pods too tightly causing them to get slimy? If I have a few too long and trim the blossom end, would that cause the batch to be slimy? I pickled okra years ago and it turned out fine, this year, not so much
Interesting that I’ve never had that happen and I’ve been using this recipe for pickled okra for about 40 years. I’ve also purchased pickled okra many times and never found any that was the least bit slimy.
I did some research and here’s what the National Center for Home Food Preservation says — “slippery/slime in pickled foods can be caused by: leaving on the blossom ends, not enough vinegar, using weaker than normal vinegar (less than 5%), not enough brine, improper processing, or molds on any of the ingredients.”
With okra pickles, you want to be careful not to cut into the okra pod below the “neck” area although even then the vinegar should neutralize any mucilage released.
can you add alum for a crispy spear when you can it ? I have used it in canning pickled green beans and they do turn out crispy.
Hi Jacie – I don’t use alum in my pickle recipes and haven’t tested this one with it. You can certainly try it if you like. Found this info from USDA, in case you’re interested: “Alum may still safely be used to firm fermented cucumbers, but it does not improve the firmness of quick-process pickles. If you use good-quality ingredients and follow current canning methods, alum is not needed. If you do use alum, do not use more than 1/4 teaspoon per quart of pickling liquid.”
Great recipe made several pints added some Carolina Reapers to a few
You’re braver than me! Way too hot for me, but I hope you enjoy them!
I just canned 7 pints of pickled okra and several jars have pods that split open, exposing seeds the length of the pods. Total loss??
No, not at all. As long as the jars sealed and they were processed correctly, the pickles should still be safe, they just won’t be as pretty. However, I can’t imagine how that happened. I’ve never seen it, ever.
So simple and delicious. I added a couple slices of pickles jalapeños to each jar and they are perfect!
Great stuff right there. I put a few red pepper flakes in mine.. gives a little zest to it
Thanks, Glenn. I sometimes add a dried red pepper to the jar.
We grow okra every other year and this recipe has been very successful this, our growing year. Like the small batches.
Can i put in a jalapeno pepper?
Sure. Most recipes for hot canned okra specify a dried red pepper, but I see no reason why a jalapeno wouldn’t work. It would still be safe for canning.
Could you use dill weed all the stores around me can’t get dill seedB
You can try to substitute, sure. I think it would be equal amounts, but do your own research on that. Just FYI – dill seed is available from Amazon.
Hi,is it normal for some of the liquid to disappear in the jars after they have set for several days,? thanks
Not after sitting for days, no. Sometimes you’ll lose liquid into the canner if the lids or rings aren’t applied correctly. But you shouldn’t lose liquid after the jars sit for several days.
Hey, My liquid is also low after canning. Should I have split the Okra before putting the brine in so that it could enter the pods?
Hi Donna – no, don’t split or pierce the okra pods. That would cause even lower liquid because it would be absorbed into the okra. Unless I was there with you watching your process, there’s really no way for me to know what happened, but you should not experience a significant liquid loss during the canning process. Here’s an article that goes into all the things that can cause liquid loss during canning — https://www.pickyourown.org/canning-problems-loss-of-liquid.php And one more for reference: https://nchfp.uga.edu/how/general/cannedfoodproblems.html
Thank you for your reply and links. It looks like I packed the okra to tightly. I have done another batch and they are fine. !!
I am a GA native, and this recipe looks great, but I have one question, based on my lifelong search for the perfect homemade pickled okra: is the pickled okra crispy when it finally emerges from the jar? Thank you!
It’s fairly crisp. Like any homemade pickle, it gets cooked a bit during the canning process (there’s no help for that) so it won’t be like raw-crisp. I think it’s delicious anyway.
Can you use Apple Cider Vinegar for pickle okra?
Yes, you can as long as it’s 5% acidity. It will make the pickles darker, though.
Just fixed 5 pints of your Pickled Okra going to be a long hard wait until July 1.
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.
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?
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.
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!
Yes, you could use fresh okra from the grocery store. Just make sure it’s young and tender, not woody.
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.
Just made 6 pints…I cant wait!!!!
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
You’re welcome, Sam! I hope you enjoy your okra pickles and the Georgia BLT as well!
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!
Just wondered if it’s okay to use fresh dill instead of dill seed?
Sure! The normal substitution is three heads of fresh dill for each tablespoon of dill seed.
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!
Oh and also Pickled okra that is new for me I gotta try it.
I had been in search of pickling recipe since I saw the last night tv show Unwrapped. Your looks the best and easiest. Thanks Lana. By the way do you have any recipes for canning fruits like peaches. Thank you in advance.
I do have recipes for canning fruits, but they’re not on the blog. Maybe next summer I’ll do a series of posts on those!
I just stopped by for the first time and had to say, your blog is beautiful! As for the orka, well it’s a bit outside of my comfort zone, but I’ll definitely be checking in again soon for other treats that might catch my eye :)
Please do stop by again, Kristin! There are 174 other posts besides the okra, so I’m sure there would be something in there you might like :-)
I’ve had these before and loved them, but have never made any myself, looks so easy!
It is easy, Angie. I hope you’ll give it a try!
Can you believe I have never had okra? That’s right, I haven’t! but these look pretty tasty I must admit!
Oh, yum! I’d love to get a jar of these babies and would be happy to trade my favorite, flash-sauteed (non-slimy) Indian-spiced okra recipe. Deal? Bookmarked for later in the fall when my garden okra starts producing.
Deal!
That sounds good, share please your recipe, I love okra
Lana, great pickle recipe. I am a big fan of okras whether they are grilled, pickled, fried, or any other method of cooking them.
pickled okra is such a great treat and can be used in so many things – I did not know folks were so into these – it has been one of the top recipe searches on my site all summer… hope you get a lot of traffic from this one too
I will admit that I have never tried pickled okra, but from your description (and the fact that they are pickled – can’t resist), I’m sure I would love these.
I’ve never ever cooked with okra or done anything with it, really. I do love dill pickles, though, so maybe I’d love these even more!
They are really very good. Great with a Bloody Mary!
Oh, yum. I love pickled okra. I always get a store bought jar to keep in the refrigerator. Your family are so lucky. Tien :)
Thank you, Tien. Maybe you’ll try making some homemade pickled okra now?
I love pickled okra. When I lived in the south I had it in my fridge at all times. When I moved back to New England no one heard or had had it. I couldn’t find it till one day I was at a store that every once in awhile had an off item. Lo and behold there was a few jars. I was doin the happy dance. Since then been without looking to purchase online. I housebound so getting ingredients and making is near imposible for me. When/if I can I will make.
Thanks for shareing recipe, I hope to be able to make it and share and enjoy.
Sherry