Basic Pickled Okra Recipe

Homemade pickled okra
Lew Robertson / Getty Images
  • 37 mins
  • Prep: 25 mins,
  • Cook: 12 mins
  • Yield: About 6 Pints (75 servings)
Ratings (6)

Okra sometimes gets a bad rap because of the "slimy" texture surrounding the seeds. Pickled okra is a great way to avoid that texture, and okra pickles are delicious! They make a tasty pickle to enjoy with meals, and they are attractive pickles to serve as party snacks. If you like extra heat, use extra hot peppers or add about 1/2 teaspoon of crushed red pepper flakes along with the fresh peppers.

What You'll Need

  • 5 pounds small okra pods (washed and trimmed)
  • 6 to 7 medium garlic cloves (peeled)
  • 1 tbsp dill seed
  • 4 small hot peppers (whole)
  • 1/2 cup salt (pickling)
  • 1 quart white vinegar (5%)
  • 4 cups water

How to Make It

  1. Fill 6 to 7 sterilized 1-pint jars with the trimmed okra pods and place 1 garlic clove in each jar. 
  2. In a large nonreactive saucepan, combine the dill seeds, peppers, salt, vinegar, and water. Bring to a full boil.
  3. Pour the hot pickling liquid over the okra, leaving a headspace of 1/2-inch.
  4. Adjust the lids and process for 10 minutes (altitude 0 to 1,000 feet). For altitudes of 1,001 to 6,000 feet, process for 15 minutes. If above 6,000 feet, process for 20 minutes. 

    For jar preparation instructions and more, see:  Preparing Jars for Canning and Boiling Water Processing