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Quick pickled okra in a glass jar.
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5 from 22 votes

Pickled Okra

Crispy, crunchy, and tangy with a bit of spice this quick Pickled Okra is simple to make. With hints of paprika and crushed red peppers mixed in garlic and vinegar brine, you'll want to find ways to use these with everything you eat.
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: American
Servings: 3 Pint Jars
Calories: 171kcal
Author: Aimee Mars

Equipment

  • Chefs Knife
  • Pint Jars with Lids
  • Non-reactive Heavy Pot
  • Canning Funnel
  • Ladle

Ingredients

  • 2 lbs Fresh Okra
  • 6 Garlic Clove minced
  • 3 cups Vinegar
  • 3 cups Water
  • 1/4 cup Pickling Salt or sea salt
  • 1 tablespoon Dill Seeds
  • 2 teaspoons Paprika
  • 1 teaspoon Crushed Red Pepper

Instructions

  • Trim the tops off the okra and rinse. Place the okra pods top down into the jars filling the jar as much as possible. Fill in any gaps with additional okra facing top side up.
  • In a large saucepan over medium heat combine the vinegar, water, pickling salt, dill seeds, paprika, and crushed red pepper and bring to a soft boil. Continue to boil for 2 minutes, uncovered, until the salt is completely dissolved.
  • Using a ladle and a canning funnel (optional) to scoop the vinegar brine into each jar.
  • Secure to jars with lids and rings. Store the okra in the fridge and allow it to marinate overnight in the brine for optimal flavor.

Notes

  • Carefully select each piece of okra by hand. You'll need about 1 1/2 to 2 lbs in order to make 3 pints. Each piece should be no longer than the jar you're using and tender to touch.
  • When preparing the jars pack as much okra as possible into the jars. I prefer to place some facing up and some facing stem down.
  • You don't have to go through the canning process with this recipe, so you'll need to store it in the refrigerator. If stored in an air-tight container it will last for up to 2 weeks.
  • If you end up with too much okra then make some gumbo or something similar like this shrimp and lentil stew.
  • Use a non-reactive heavy saucepan to prepare the brine. A non-reactive pot is heavy and made of a material such as stainless steel, enamel, or nonstick.
 

Canning Okra

  1. Sterilized the jars. Wash and rinse your jars and lids with warm soapy water. Then fill a water bath canner with water and bring the water to a boil.
  2. Can the mixture. Use a ladle and a canning funnel to pour the mixture into 4 pint-sized canning jars, leaving 1/2-inch headspace. Remove the air bubbles using a small spatula.
  3. Clean the jars. Use a damp cloth to wipe the jar rims and place the lid in the middle. Screw the band on to fingertip tight.
  4. Process. Bring the water in the water bath canner to boiling and use tongs to add the jars to the water. Submerge into the water making sure the jars are covered by 2 inches. Process for 15 minutes. Remove to a wire rack to cool completely. Remove the ring for storage.
The canned okra will last for up to 1 year stored in a cool and mostly dark pantry. For additional information on canning, I always refer to the Ball Book of Canning and Preserving.

 

Nutrition

Serving: 1pint | Calories: 171kcal | Carbohydrates: 29g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 9489mg | Potassium: 1174mg | Fiber: 11g | Sugar: 6g | Vitamin A: 3021IU | Vitamin C: 72mg | Calcium: 327mg | Iron: 3mg