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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.
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!
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.
Ladle the pickling brine (water, vinegar, pickling salt) into each jar, then seal and process in a hot water bath for 10-15 minutes.
Remove to the kitchen counter to cool, and that’s all there is to it! Enjoy, y’all!
- 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 pint canning jars with lids, sterilized
- 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).
- 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.
- 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.
- 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.
- Remove from water bath and cool completely on counter.
Im looking for receipe that no refridgeration needed until after opening. Is this it?
Sharon, I haven’t heard of a pickled okra recipe that doesn’t need refrigeration after opening. That would indeed be amazing!
They came out great. I used pickles spices.