How to Make Pickled Okra (2024)

Pickled Okra is spicy, tangy, and insanely flavorful. The most satisfying crunch will make it your new favorite snack. Besides, pickling okra at home is easier than you think!

Many people don’t like okra because it can be slimy. Honestly, though, okra’s slime level depends on how it’s prepared! Since pickling okra involves absolutely no cutting of the pod, pickled okra is slime-free and super crunchy. 😅

Besides having a delightful texture, it just tastes darn good. Pickled okra boasts all the rich flavors of okra itself, plus garlicky notes, fresh dill, and some spicy pepper. It’s unbelievably tasty.

Versatile Pickled Okra

Pickled okra is so good that you’ll munch on it straight out of the jar. But there are a lot of ways to use it with other foods, too. Try it in a sandwich, a salad, antipasto, a Southern-themed charcuterie board, or alongside roasted or grilled veggies.And if you have your own garden with an abundance of okra, this is the perfect way to preserve it.

Ingredient List

See Also

Crispy Refrigerator Sweet Dill Pickles | No Canning RequiredHome-Canned Dill Pickles: A No Water-Bath ApproachTurkish Pickled Red CabbageHow To Make Crunchy Pickles

1. Okra – You’ll need about a pound of fresh okra pods. Look for smaller, more tender pods, not overly mature okra, which can be a little tough, even after pickling.
2. Brine – Cider vinegar, water, salt, and sugar make the brine for our pickled veg.
3. Seasonings – Fresh dill (or dill seeds), garlic, coriander seeds, whole black peppercorns, and optional chili peppers add heat and flavor. The versatile seasonings add serious flavor to the pickled okra. 😋
4. Pickling Jars – You’ll need a few (2-3) pint-sized jars and lids for this recipe.

How to Pickle Okra

Prepare the Jars

• Inspect three pint-sized jars for cracks and rings for rust, discarding any defective ones. Wash the glass jars and lids in hot, soapy water, then rinse them well to remove all soap residue.
• Disinfect – Fill a large stockpot halfway with water. Bring to a boil and carefully lower the jars into the boiling water with canning tongs (make sure they’re about 2 inches apart). Add more boiling water to cover the jars by at least an inch. Heat to a rolling boil, cover, reduce heat, and let them boil for about 10 minutes.
• Cool – Remove the jars with canning tongs from the pot and let them cool enough to handle on a kitchen towel several inches apart. To sterilize the lids, place lids in a large bowl and pour boiling water over them.

Pickle Okra

• Brine – Bring the water, vinegar, salt, sugar, coriander seeds, red pepper flakes, and black peppercorn to a boil in a saucepan over medium-high heat. Simmer for 2-3 minutes or until the salt and sugar dissolve.
• Rinse the okra and pat dry. Trim just the stems to around ¼ inch with a small knife, avoiding cutting the pods.
• Pack Jars – Divide okra evenly between the hot, sterilized jars, filling the jar as much as possible with the okra pods top down. Fill in gaps with additional okra top side up. Add a garlic clove or two, chili peppers (if using), and a sprig of dill to each jar.
• Pour the hot brine in, ensuring the okra is entirely submerged. Run a small spatula or spoon around the inside of the jars, gently shifting everything slightly to release air bubbles.
• Wipe the rim of each jar with a clean cloth and screw the lids on tight.

Two Pickling Methods

• Quick Pickled Okra -For quick pickled okra, allow the jars to cool and put them in the refrigerator. Allow them to cure in the refrigerator for 24-48 hours, and enjoy the okra pickles.
• Water Bath Canned Okra – For water-bath canned okra, carefully transfer the sealed jars with pickled okra to the hot water bath (I used the same water the jars disinfected in). Make sure they’re submerged by 1-2 inches of water, cover, bring to a rolling boil, and simmer for about 15 minutes.
• Turn the heat off, remove the lid from the pot, and wait 5 minutes. Then remove the jars with canning tongs from the pot and set them on a kitchen-towel-lined counter (NOT a cold surface, or the glass may crack!). Let them cool completely before storing them in your pantry.

Recipe Variations

1. Make them herby. Feel free to add other fresh herbs to enhance the flavor of your pickled okra. Fresh oregano, rosemary, and thyme are a few wonderful options. 🌿
2. Add some citrus tang. Add a slice of lemon to the jars for a delightful, subtle citrus kick.
3. Make them mild. Not into spicy food? Just leave out the red pepper flakes and chili peppers.

Tips and Tricks

1. Select smaller okra that are only about 3-4 inches long so they will fit into the jars well.
2. Put plenty of okra in each jar, but avoid overpacking them, which could crush the pods. 😢
3. Use kosher or pickling salt if you can. Most table salt has iodine and anti-caking additives that affect the pickling process.

Make-Ahead and Storage Instructions

Pickled okra was made for making ahead. Quick pickled okra store well in the refrigerator for 1-2 months. Canned pickled okra will last in a cool, dark place for up to a year.

If you just popped open a jar of pickled okra, you can chow down on them at room temp, otherwise, eat them chilled. After taking a few out of the jar, return the lid and store them in the fridge until you’ve used them up.

How to Use Pickled Okra

Add pickled okra to a vibrant avocado corn salad for a refreshing summer meal. You can also serve them with any classic Southern dish, such as fried chicken gizzards, a Southern tomato sandwich, or smothered pork chops. Don’t forget to wash them down with some sweet iced tea. 😉

More Outstanding Okra Recipes to Try

1. Savory Okra Stew
2. Oven Roasted Okra
3. Okra Soup
4. Creole Chicken Okra
5. Cajun Okra Gumbo