A Delicious Pickled Okra Recipe

Okra is coming in here in bucketloads! Let’s talk about this pickled okra recipe…I know it’s a love or hate vegetable. I tend to love it microwaved with salt, pepper and butter. Perhaps you are a fried okra fan. But, then there is…pickled okra. Perhaps its my absolute favorite.

Are you a pickled okra fan?

It’s often added to an appetizer tray or a salad bar here.

Somehow if it’s offered, it finds its way to my plate.

This is such a fast and easy recipe, that’s its just too good not to share.

Just be sure that when you are selecting your okra, that you choose smaller tender ones that have not opened on the small end.

Also, they need to be pickled at their peak! Don’t hold onto them for too long.

TIP: Okra doesn’t like plastic bags in your fridge, either! Those little plastic trays with air flow holes are genius for keeping them their best as you prepare to cook or can them.

This pickle recipe is one from an old Ball Blue Book. My favorite place to find great tried and true canning recipes.

Pickled Okra

A great pickled okra perfect for adding to salads or appetizer trays.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 15 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Canning Vegetables

Cuisine pickles

Servings 4 pints

Equipment

• 1 water bath canner with rack
• 4 pint wide mouth canning jars, lids and rings
• 1 Jar lifter
• 1 canning tool to remove air from jars
• 1 canning funnel
• 1 Ladle

Ingredients

  

• 3 1/2 lbs small okra pods, to fit into jars
• 3 C water
• 3 C apple cider vinegar
• 4 sprigs dried dill
• 4 cloves fresh garlic, peeled
• 4 small red peppers

Instructions

 

• Wash okra pods and remove stems, being careful not to cut pods. Set aside.
• Add water, vinegar, and salt to a pan and bring to a boil.
• Wash and sterilize jars. Only wash rings and lids. No longer is it recommended to boil lids.
• Lay the jars on their sides and add one spring of dried dill, a small red pepper, and one clove of garlic in the bottom of each jar.
  
• Add okra pods to each jar, fitting tightly and leaving 1/4" space at the top of each jar.
  
• Add a funnel to the jar and ladle the hot liquid to each jar, covering the tops and leaving 1/4" headspace in each.
• Remove air in the center and sides of jar with a non metallic canning tool for removing air in each jar to ensure air bubbles are released and don't prevent correct sealing of lids.
• With a clean damp dishcloth, wipe off the top of each jar and add a jar lid and ring to each jar.
• Fill the water bath canner with enough water to cover the jars when loaded by about an inch.
• Add jars with the jar lifter to the canner and begin heating. Add lid to canner.
• When water has begun boiling, set timer for 15 minutes to process.
• When jars have finished, lift the canner lid and turn off the burner.
• Remove the jars onto a towel in a draft free area and leave for 12-24 hours to cool before moving them.
• Make sure each jar has sealed before storing. Just add to the fridge to eat if one fails to seal.
• Don't forget to label and date each jar before adding to your pantry.
• Always refrigerate pickled okra after opening the jar.

Notes

Pickled okra are a great addition for appetizers or salads. Enjoy!

Keyword canned pickled okra, home canned pickled okra, okra pickles, pickled okra

Thanks, friends, for requesting this recipe. It’s a keeper…if you are an okra lover!

Since okra is such a fast season here to pick and enjoy, this recipe got pushed to the front of the line this morning with a quick switcheroo for the blog. I knew if I waited…the okra season might have left already for you.

If you enjoy okra, I hope you get the best crop in to enjoy any way you choose.

Mine’s now all pickled and tucked into the pantry for when the next gathering with feet under my table will enjoy it on the served.

And, as always, if you make these, won’t you let me know? Your success stories always bring me so much joy!

For other pickled items, join me by clicking below:

• sweet pickle relish
• dill pickles
• pickled jalapenos
• candied jalapenos

I’d also love to know in the comments if there are recipes for other things that you would like for me to share.

Thanks for joining me on this pantry filling journey!