By: Angie Holden|| 24 Comments
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This pickled okra recipe is perfect for using up your summer produce. Pick your okra harvest from the garden or pick up a bunch from the Farmer’s Market. Either way you can use it to make a few jars of pickled okra. You will love the taste of this pickled vegetable. This is a unique way to serve up okra that the entire family will enjoy.
Table of Contents
Pickled Okra Recipe
- Okra (young small okra work best)
- 1 quart white vinegar
- 1 quart water
- 1/2 cup pickling salt
Mix vinegar, water, and pickling salt in a pot and bring to a boil. This brine recipe makes enough for 5-6 pint jars. If more is needed, double or triple the recipe above. I make in small batches to see if I have enough okra for the amount of brine. Wash your okra and set aside. Bring a canner to a simmer with jars inside. Wash lids and bands with warm soapy water. Remove one jar at a time from canner and add the following:
- 1 tsp dill seed
- 1 pod red pepper or 1/8 tsp cayenne pepper
- 3 garlic cloves (minced)
Pack okra into jar tightly after adding seasoning. Then pour in brine. Leave 1/2 inch head space in your jar. Remove all air bubbles. Wipe rim. Add band and lid. Place in the canner. Repeat until all jars are full or your okra is gone. Process jars in boiling water canner for 15 minutes. Remove pot from heat and allow to sit for 5 minutes. Remove jars and allow to cool. Check after 24 hours for a seal. Allow 3 – 4 weeks before eating for maximum flavor. Best if refrigerated before eating.
We are huge fans of this pickled okra recipe around here and I have been making it for years. If you have never had pickled okra, you are missing out! Give this recipe a try this summer and see for yourself just how delicious these are.
Please excuse me while I go open a jar. It is making my mouth water just writing this post! I hope y’all enjoy this pickled okra recipe as much as we do!
Need to print this recipe? Try the recipe card below!
Pickled Okra
This pickled okra recipe is a great way to use up summer garden-fresh produce! Packed with flavor and easy to make, this pickled okra lasts in your refrigerator for weeks.
Ingredients
- Okra
- 1 quart white vinegar
- 1 quart water
- 1/2 cup pickling salt
- 1 tsp dill seed
- 1 pod red pepper or 1/8 tsp cayenne pepper
- 3 garlic cloves.
Instructions
Mix vinegar, water, and pickling salt in a pot and bring to a boil.
Wash your okra and set aside.
Bring a canner to a simmer with jars inside.
Wash lids and bands with warm soapy water.
Remove one jar at a time from canner and add 1 tsp dill seed, 1 pod red pepper or 1/8 tsp cayenne pepper and 3 garlic cloves.
Pack okra into jar tightly after adding seasoning and pour in brine.
Leave 1/2 inch head space in your jar after removing all air bubbles.
Wipe rim and add band and lid.
Place in the canner, repeat until all jars are full or your okra is gone.
Process jars in boiling water canner for 15 minutes.
Remove pot from heat and allow to sit for 5 minutes.
Remove jars and allow to cool.
Check after 24 hours for a seal.
Notes
Allow 3 - 4 weeks before eating for maximum flavor. Best if refrigerated before eating.
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Need more recipe for pickles from your garden produce? Try these recipes!
- Pickled Green Tomatoes
- Pickled Jalapeno Peppers
- Pickled Onions
- Claussen Pickles Copycat Recipe
- Spicy Dill Pickles
About Angie Holden
For over a decade, I have been sharing Cricut tutorials and craft ideas here as well as on my YouTube channel. My passions include teaching others to be creative and learning as many new things as possible.
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Jess
7 years ago
I’ve never had okra, but I would love to try it! 🙂
I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/
Thanks for joining Cooking and Crafting with J & J!
Reply
Katy SkipTheBag
7 years ago
Pinned this for when our okra plants starts producing! Posts like this would be great for the Waste Less Wednesday Blog Hop: http://www.skipthebag.com/2016/08/waste-less-wednesday-blog-hop-3.html Thanks!
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CJ Huang @ Morsels of Life
7 years ago
I’ve never had pickled okra, but the recipe looks simple and delicious – my two most important criteria in choosing a recipe. 🙂 I just might have to give these a try!
Olivia- Reinvented Collection
7 years ago
Hi Angie,
Yum! I love pickled okra. That’s the southern part of me. I don’t like it fried like a good southerner would. LOL.
Thanks for sharing with Thursday Favorite Things. I’m going to pin this to the group board and to my personal board since it’s completely Celiac friendly. Woohoo! Now I don’t have to pay $9 big fat dollars for a jar of 10 pickled okra. 🙂
Olivia
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Kim~madeinaday
7 years ago
Oh m I love pickled okra or any okra recipe! Yum!Thanks for linking up to Merry Monday! Pinned & Sharing on G+! Have a great week!
Kim
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Miz Helen
7 years ago
Congratulations!
Your recipe is featured on Full Plate Thursday this week. Have a great day and enjoy your new Red Plate!
Come Back Soon,
Miz Helen!
Reply
Janice Carter
7 years ago
This is like the recipe my grandmother used, except she put the dill and garlic in the vinegar solution and let it boil for a few min.s . She pickled hard boiled eggs in the same way. Great in potato salad!
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Debbie
Reply toJanice Carter
9 months ago
Love this idea! I’m going to try it.
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Tina Kreidler
6 years ago
First time ever making pickled okra and they turned out amazing!!!!
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Angie Holden
Author
Reply toTina Kreidler
6 years ago
Yay! So glad!
Reply
Billy
6 years ago
I have a bunch of excess okra from the garden and didn’t know what on earth to do with it! So glad I found this recipe! Thank you for sharing, I’m also so glad you added some heat to it as well. The peppers and garlic are going to add great flavor! Can’t wait to try!
Reply
Sabine Webb
4 years ago
It’s been a couple of years since the recipe was published, how you are still there. Question: I’m growing okra, but don’t have too many plants so I’m freezing them daily. Is it ok to pickle the fresh frozen okra?
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Angie Holden
Author
Reply toSabine Webb
4 years ago
I have always just pickled the fresh. The recipe is easy to make just one jar. Do you have enough for one? I have pickled some that has been in the refrigerator overnight if that helps.
Reply
Joanna
3 years ago
This has been the best okra recipe! I made several jars and now I’m so sad that they’re all gone. Can’t wait to make some more next year. Thank you for sharing the recipe!
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Sharen
3 years ago
Can you use frozen okra?
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Angie Holden
Author
Reply toSharen
3 years ago
I don’t think that would work.
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Lacey
2 years ago
Are the spices to be split across the batch or does each jar receive 3 garlic cloves etc? Thanks so much!!
Reply
Angie Holden
Author
Reply toLacey
2 years ago
Each jar gets the spices.
Reply
Misty
1 year ago
What is a pod red pepper?
Reply
Angie Holden
Author
Reply toMisty
1 year ago
One pepper. A pod is the pepper itself.
Reply
Andrea N.
1 year ago
This recipe is spot on and absolutely the very BEST Okra pickles I’ve ever made or had! So simple and every jar is delicious!
Reply
Jenn - The Country Chic Cottage Assistant
Reply toAndrea N.
1 year ago
I love hearing this. So glad you like them!
Reply
Jenni
1 month ago
We made these exactly three weeks ago and just opened our first jar. Oh. My. Gosh!!! They are divine!!! Just so I’m clear because I’m new to pickling veggies: I water bathed them and even though the brine doesn’t fully cover the okra 100%, it’s still safe to keep unrefrigerated on my basem*nt self until opening, right?
Reply
Angie Holden
Author
Reply toJenni
23 days ago
Some of mine definitely float up and they have been perfectly safe for years.
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