Homemade Pickled okra is a popular snack and condiment in many parts of the south. Made by soaking okra in vinegar and spices, giving it a unique flavor. Popular variations also include adding sugar, onions, jalapenos, and other ingredients to make it even more flavorful.
Enjoy on its own as a snack or added to dishes for an extra crunch. Enjoy it as part of your next southern-style meal! Keep the okra party going with my Fried Okra Recipe & Okra and Tomatoes. Enjoy another pickled recipe of Fried Pickles!
Why you’ll love this Recipe
Our pickled okra is so versatile and can be used in a variety of recipes for an extra crunchy and flavorful kick. Here are some ideas you’ll love:
- Add pickled okra slices as a topping on hamburgers or hotdogs.
- Make a pickled okra relish by mashing it with mayonnaise and onion.
- Add pickled okra to your favorite salad for a pleasant acidic flavor.
- Use pickled okra as an ingredient in tuna salad, egg salad, or potato salad.
- Mix up a batch of pickled okra deviled eggs for a classic southern dish.
- Serve as part of an antipasti platter with Italian cheeses and olives.
- Use it as an appetizer by slicing into spears and serving with toothpicks.
Just a few ingredients to start you on your pickled okra journey. You’ll love how easy it is!
- Okra – Blemish free okra pods that are roughly 4 inches long, or no longer than your pickling jar.
- Garlic Cloves – You can also use 1 teaspoon of minced garlic per garlic clove.
- Dried chili peppers – Depending on your temperature preference choose a dried pepper that is more mild or hot.
- Pickling seasonings – Mustard seeds, celery seeds, salt, sugar, water, and vinegar. Most ingredients should be pantry staples. Pickling spices can also be found premade in the spice aisle at your local grocery store.
How To Make Pickled Okra
Wash okra and pack them in 12 sterilized pint jars. Alternate the tips going up and down in the jar to pack them in.
Put equal amounts of garlic, peppers, celery and mustard seed in jars.
Bring water and vinegar to a slow boil in a large pot. You’ll start to see bubbles forming. Then add the sugar, salt and stir with a whisk until combined. Let boil for another minute and then turn off the heat.
Pour liquid into jars. Place the lid on the jars, close and let sit for 10 minutes. Let it sit even longer to develop the flavors.
Sealing your jars of pickled okra
Properly sealing jars of pickled okra is essential in order to ensure the safety and quality of the product. Here are the steps for sealing the jars:
- Add the lid and tighten: Place a lid on each jar and secure it with a canning ring or band, then tighten until fingertip tight (not too tight).
- Process in a hot water bath: Place your prepared jars of pickled okra in a large pot of boiling water for 10 minutes to seal them properly.
- Check seals before storage: Once done, remove them from the water with tongs or a jar lifter and let them cool for several hours before storing. This process creates a vacuum that prevents bacteria from entering the jars and also helps to keep your pickled okra fresh for longer! Store in a cool and dry area away from direct sunlight for up to one year!
How long does pickled okra last?
Properly stored, pickled okra can last for up to a year. Keep the jars in a cool, dark place like a pantry, cellar, or basement. And check that the lids are sealed to prevent any air from leaking in.
Over time, the jarred okra may start to change in flavor and texture. If you’re unsure about the texture, appearance, or flavor, it’s best to get rid of them. Dispose of them if you see any mold or bubbles in the jars.
Expert Tips And FAQs
- Once a jar has been opened, store it in the refrigerator.
Unfortunately, frozen okra is not good for canning. The outside of the okra softens in the freezing process, meaning it won’t crisp up when it’s pickled.
The only vinegar you should use for canning is one with an acidity level of 5%. Some vinegar varieties are classified in terms of “grain,” and 5% acidity is equivalent to 50 grain. Distilled white vinegar typically has 5% acidity, but it’s always best to double-check.
No, pickled okra is not slimy at all! Okra pods are mucilaginous, which means they can turn gooey or slimy once cut or cooked. The sliminess comes from a soluble fiber that is released from the vegetable. When you pickle okra, there is no cutting or cooking, so they remain crispy.
More tasty southern recipes
Feeling like more Southern recipes? Take a peek at some of the most popular Southern dishes on GBC:
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- 6 lbs Okra
- 12 cloves Garlic
- 12 Dried chili peppers
- 12 teaspoons Mustard seeds
- 12 teaspoons Celery seeds
- 1 cup Non-iodized salt
- 2 cups White sugar
- 2 quarts Water
- 2 quarts White vinegar
- Wash okra and pack in 12 sterilized pint jars. Alternate the tips going up and down in the jar to pack them in.
- Put equal amounts of garlic, peppers, celery, and mustard seed in jars.
- Bring water and vinegar to a slow boil in a large pot. You’ll start to see bubbles forming. Then add the sugar, and salt and stir with a whisk until combined. Let boil for another minute and then turn off the heat.
- Pour liquid into jars. Place the lid on the jars, close, and let sit for 10 minutes. Let it sit even longer to develop the flavors.