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Pickled Okra

A group of pint jars on a table, with Pickled Okra

Is anyone out there a fan of Pickled Okra? Well, if you’d offered me this Southern delicacy a few years ago, I probably would’ve just politely replied, “None for me, thank you just the same”. As a kid I decided that I didn’t like the stuff and all these years never bothered to try it for myself until it was served at a food blog conference I attended last summer at Biltmore. And you know what? I tried it and I liked it — A LOT! Just slightly sweet, there’s no slime with this crispy pickled okra. It’s the perfect garnish for salads, burgers, and even pork barbecue or fried chicken.

A group of pint jars filled with okra pods on a table

When my in-laws offered me a big bag of okra from their garden, I decided to try making my own Pickled Okra. After researching, I found a simple recipe by Paula Deen. I did a test run by making just one jar before committing my entire bag of okra to this experiment. It was as delicious as I remembered from my conference! Happy dance!

A plate of food on a table

Sweet Tea Brined Chicken with Pickled Okra by Biltmore at the Food Blog Forum.

The process is really simple. Sterilize pint jars and pack them with small pods of okra. Add a teaspoon of sugar and dried dill weed to each jar.

A close up of a pint jar filled with okra pods

 Ladle the pickling brine (water, vinegar, pickling salt) into each jar, then seal and process in a hot water bath for 10-15 minutes.

A canner filled with a water bath

Remove to the kitchen counter to cool, and that’s all there is to it! Enjoy, y’all!

A jar of pickled okra

Yield: 7 pints

Pickled Okra

A group of pint jars on a table, with Pickled Okra

Pickled Okra. Slightly sweet, these crispy pods are the perfect garnish for salads, burgers, and even pork barbecue or fried chicken.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 2-3 pounds fresh okra, small pods, about 4 inches each
  • 7  teaspoons dried dill weed
  • 7  teaspoons sugar
  • 5  cups water
  • 2 1/2 cups apple cider vinegar
  • 5  tablespoons canning and pickling salt
  • 7  1 pint canning jars, with lids, sterilized

Instructions

  1. Sterilize jars and lids directly before using (heat in simmering water or by laying jars on oven rack in a 250-degree oven for about 10 minutes).
  2. Rinse okra and trim tops -- do not cut into the pods. Fill jars by placing some pods stem up and some stem down. Add 1 teaspoon of sugar and 1 teaspoon of dill weed to each jar.
  3. In a large pot, combine water, apple cider vinegar, and pickling salt. Bring to a boil. Turn off heat and carefully begin to ladle the hot pickling brine into each jar, filling to within 1/4 inch from the top.
  4. Wipe any drips from the rims with a clean damp cloth. Seal jars with lids and rings. Process in a boiling water bath (making sure water level is 1 inch over the top of the jars) for 10 minutes.
  5. Remove from water bath and cool completely on counter.

Notes

Recipe by Paula Deen

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Nutrition Information:

Yield:

7

Serving Size:

1

Amount Per Serving: Calories: 79Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 108mgCarbohydrates: 14gFiber: 5gSugar: 9gProtein: 4g

Did you make this recipe?

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Rubymarbra

Sunday 15th of August 2021

They came out great. I used pickles spices.

sharon

Thursday 6th of May 2021

Im looking for receipe that no refridgeration needed until after opening. Is this it?

Sheila

Thursday 6th of May 2021

Sharon, I haven't heard of a pickled okra recipe that doesn't need refrigeration after opening. That would indeed be amazing!

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