Homemade Pickled Okra Recipe for Canning

This post may contain affiliate links. Please read my disclosure policy.

Make the best Homemade Pickled Okra Recipe for Canning! This fool-proof recipe produces perfectly crisp and slightly sweet pickled okra that is delicious served on burgers, salad, or snacked on by itself!

Pickling okra in a solution of vinegar, water, and seasonings gives its flavor a tangy and zesty kick. Not too long ago, I tried pickled okra for the first time and fell in love!

Even if you think you’re not a fan, give this delicious pickled okra a shot. I think you’ll be surprised!

Ingredient notes

• Okra | Use small pods of fresh okra, about 4 inches each, to fit correctly in an average-sized jar.
• Seasoning | Add some flavor to the pickled okra with dill seeds, mustard seeds, whole black peppercorns, and a dash of sugar. If desired, customize it with your preferred seasonings.
• Pickle Granules | I like to use Ball pickle crisp granules to pickle okra and other veggies properly.
• Garlic | Add a garlic clove to each far to further boost the flavor.
• Water and vinegar | The base of the pickling brine include water and a couple of cups of apple cider vinegar. If preferred, use wine, malt, or white vinegar instead.
• Salt | Add a pinch of kosher salt before boiling the brine so it completely dissolves.

How to make Southern Pickled Okra

The pickling process spans a couple of days, but the steps of this easy recipe are simple and require minimal effort!

STEP 1 | Sterilize the jars

Start by sterilizing the jars and lids in simmering water or place them in a 250-degree oven for about 10 minutes.

STEP 2 | Prep the okra and fill the jars

Once the jars are well sterilized and cooled, rinse the fresh okra and trim the tops, being careful not to cut into the pods.

Next, fill the jars by placing some pods stem up and some stem down, fitting as many pods in the pint-sized jar as possible.

STEP 3 | Add garlic, granules, and seasoning

Then, add a clove of garlic to each jar and sprinkle in the pickle crisp granules.

Season with 1 teaspoon of dill seed, 1/4 teaspoon of mustard seeds, 1/4 teaspoon of peppercorns, and 1/2 teaspoon of sugar.

STEP 4 | Add hot brine to jars

Combine the water, apple cider vinegar, and salt in a large pot. Bring the ingredients to a rolling boil, then turn off the heat and carefully begin to ladle the hot pickling liquid into each jar, filling to within 1/4 inch from the top.

STEP 5 | Seal the jars

Next, wipe any drips from the rims with damp, clean towels, place bands and lids, and tighten the rings.

STEP 6 | Place jars in the hot water bath

Now, process the jars in a boiling hot water bath for 10 minutes, ensuring the water level is 1 inch over the top of the jars. 

STEP 7 | Cool Jars 

Remove the hot jars from the water bath and place them on a clean, dry towel on the counter. Cool completely, leaving them undisturbed for 12 to 24 hours.

STEP 8 | Test seals of jars and store

Finally, ensure the lids have been sealed properly by gently pressing down in the middle. Allow the okra to sit in the pickling brine for at least 3 days before serving.

Then, store and serve when ready!

Frequently asked questions

Variations and substitutions

• Make spicy pickled okra: Add dried red peppers to the jars for a hint of heat before adding the brine. Red pepper flakes and other spicy seasoning may also do the trick.
• Larger okra? Use extra large mason jars if you want to pickle larger okra pods. This recipe is written for single-pint jars. Keep in mind that smaller okra pods produce the best flavor and texture.
• Seasonings: Want to use different spices? Add in some celery seeds, extra garlic, or even fresh dill. Really, it is your choice.
• Make it sweet: Some recipes call for a sweeter version. If that is your thing, add granulated sugar to your liking.

Make quick pickled okra with the refrigerator method

You can easily make a small batch or single jar of pickled okra by simply skipping the water bath canning.

Follow the recipe up to the water bath canning step. After adding brine to the jars, cool completely before storing them in the refrigerator.

As with the home canning method, let the okra set in the brine for 3 days before eating. Refrigerator pickles are good for 3 to 4 weeks.

Storage tips

• When your pickled okra is stored in a cool, dark place, it should last approximately one year. Before storing, ensure the lids are sealed to prevent air leaks.
• When it is time to pull them out of storage, check for air bubbles or mold. Unfortunately, those jars need to be tossed.
• If a jar does not seal from the get-go, go ahead and place it in the fridge and use it immediately.
• Once a jar has been opened, store it in the refrigerator.

Serving suggestions

Serve your homemade pickled okra as the perfect garnish on this Taco Salad with Catalina Dressing with Fritos or on this Greek Turkey Burgers recipe to bring extra flavor to the dish!

It also pairs wonderfully on salads with this easy Pickled Red Onions Recipe that takes under an hour to make!