If your okra plants are producing more than you can cook, or if you want to enjoy their unique flavor year-round, try pickling them! Pickled okra is delicious and easy to make, with a balance of tangy and slightly spicy flavors. Follow this step-by-step recipe to create your own pickled okra at home.
Ingredients
- 4 cups vinegar
- 4 cups water
- ½ cup salt
- ¼ cup sugar
Number of Servings
This recipe makes enough for 6 servings and fills 4 quart-sized jars or 8 pint-sized jars.
Directions
- Sterilize the Jars: Sterilize your quart or pint-sized canning jars and lids. Make sure the jars are deep enough to accommodate whole okra pods.
- Prepare the Brine: In a saucepan, combine the vinegar, water, salt, and sugar. Bring the mixture to a boil, stirring until fully dissolved. Remove from heat and set aside.
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Prepare the Jars: In each jar, add:
- 1-2 whole peeled garlic cloves
- 1 teaspoon dill seeds
- 1 green chili pepper (optional, for added heat)
- Fresh okra pods, packed to a half-inch from the top
- Add the Brine: Pour the hot vinegar mixture over the okra in each jar, leaving a half-inch of headspace at the top.
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Choose Your Pickling Method:
- For Shelf-Stable Pickles: Process the jars in a water bath canner at a boil for 10 minutes. Remove from heat, allow to cool for 12-24 hours, and test the seals to ensure they’ve popped.
- For Refrigerator Pickles: Skip the water bath and store the jars directly in the refrigerator. Use within six months.
- Let the Pickles Marinate: Wait at least two weeks before using the pickled okra. This allows the flavors to develop fully.
Enjoy Your Pickled Okra
Pickled okra is perfect as a tangy snack, a crunchy addition to salads, or even a unique garnish for cocktails like Bloody Marys. If you’re looking for more ways to preserve your harvest, check out our food preservation collection to get everything you need for your next kitchen adventure.
Happy pickling, and grow organic for life!
