MYO: Pickled Okra

Pickled Okra is a Southern favorite! Here’s a tried and true recipe for delicious crisp okra pickles.
(makes 6 half pints)

You’ll Need:
1 pound baby okra (3 – 4 inches long)
6 garlic cloves, peeled
3 cups white or cider vinegar
1 cup water
1/2 tsp dried red pepper flakes-OPTIONAL
1 tbsp dried dill weed
2 tbsp dill seeds
1 tbsp mustard seeds
1 1/2 tbsp kosher salt
1 tbsp sugar

1. Tightly pack jars with okra, stem ends up, then put 1 garlic
clove in each prepared and sterilized jar.

2. Bring remaining ingredients to a boil in a 2-quart nonreactive
saucepan, stirring until sugar and salt are dissolved.

3. Divide pickling liquid evenly among jars, leaving 1/4-inch
space at top, then run a thin knife between okra and jar.

4. Wipe off rims of filled jars with a clean damp kitchen towel,
then firmly screw on lids with screw bands.

5. Put sealed jars on rack in canner or pot and add enough hot
water to cover by 2 inches. Bring to a boil, covered.

6. Boil pickles, covered, 10 minutes, then transfer jars with
tongs to a towel-lined surface to cool. Jars will seal (if you hear
a ping, that signals that the vacuum formed at the top has made
the lid concave).

7. After jars have cooled 12 to 24 hours, press center of each
lid to check that it’s concave, then remove screw band and try to
lift lid with your fingertips. If you can’t, the lid has a good seal.
Let pickled okra stand in jars at least 1 day for flavors to develop.

View more information on How To Start Canning using a Water Bath Canner

Pickled Okra

Article or recipe authorAuthor: Melissa 'Liss' Burnell

(Click on the stars to vote!)

Pinterest Facebook Email

Share

Print SaveGo to Collections PDF

preparation timePrep 25 minutes mins

cook timeCook 10 minutes mins

total timeTotal 35 minutes mins

This homemade pickled okra makes 6 half-pints of crisp, tangy okra flavored with garlic, dill, and mustard seed. Estimated total cost is $9.46 per batch, or about $0.39 per 2-tablespoon serving, and it's served chilled or at room temperature as a snack, side, or relish tray addition.

ServingsServings 24 servings

CourseCourse Dessert, Sauce & Condiment, Snack

CuisineCuisine Southern

Budget101 Price BreakdownApprox Cost: $9.46

Ingredients

1/21x2x

• ▢ 1 pound baby okra 3 to 4 inches long
• ▢ 6 garlic cloves peeled
• ▢ 3 cups white or cider vinegar
• ▢ 1 cup water
• ▢ ½ teaspoon dried red pepper flakes optional
• ▢ 1 tablespoon dried dill weed
• ▢ 2 tablespoons dill seeds
• ▢ 1 tablespoon mustard seeds
• ▢ 1 ½ tablespoons kosher salt
• ▢ 1 tablespoon sugar

Equipment

6 half-pint canning jars

6 lids and bands

2-quart nonreactive saucepan

Water bath canner or deep pot with rack

Jar tongs

Clean Kitchen Towel

Thin knife or bubble remover

Instructions

Prevent Sleep Mode Prevent Sleep Mode

1. Tightly pack prepared and sterilized half-pint jars with okra, stem ends up, then place 1 garlic clove in each jar.
2. Combine the vinegar, water, red pepper flakes if using, dill weed, dill seeds, mustard seeds, kosher salt, and sugar in a 2-quart nonreactive saucepan. Bring to a boil, stirring until the sugar and salt dissolve.
3. Divide the hot pickling liquid evenly among the jars, leaving 1/4-inch headspace. Run a thin knife between the okra and jar to release trapped air bubbles.
4. Wipe rims with a clean damp towel, then screw on lids and bands firmly.
5. Place jars on a rack in a canner or deep pot. Add enough hot water to cover by 2 inches and bring to a boil, covered.
6. Boil 10 minutes, then transfer jars with tongs to a towel-lined surface to cool.
7. After 12 to 24 hours, check seals by pressing the center of each lid. Remove the screw bands and try to lift each lid gently with your fingertips. If the lid stays put, the jar is sealed.
8. Let stand at least 1 day before serving.

Recipe Size Alteration

💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.

Notes

Yield estimate: 6 half-pints, about 12 cups total, or approximately 24 servings at 2 tablespoons each.
Estimated prep time includes washing and trimming okra, packing jars, and bringing the brine to a boil.
Use small tender okra pods for the best texture.
Store unopened sealed jars in a cool, dark place for up to 1 year for best quality.
After opening, refrigerate and use within 1 to 2 months for best quality.
If any jar does not seal, refrigerate it and use within 1 week.

Tried this recipe?

Let us know how it was!

📌 Love this MYO: Pickled Okra? Pin it!