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Make this pickled okra recipe with your fresh garden produce. Your entire family will love it!
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5 from 1 vote

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.
Course Side Dish, Snack
Cuisine American
Keyword pickled okra, vegetables
Prep Time 5 minutes
Active Time 20 minutes
Refrigerate 1 day
Makes 4 cans
Author Angie Holden

What You Will Need

  • 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.