Pickled Okra
User Reviews
5
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Prep Time
45 mins
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Cook Time
10 mins
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Total Time
55 mins
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Servings
18 servings
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Calories
24 kcal
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Cuisine
American
Pickled Okra
Description
This Pickled Okra recipe uses small, tender okra pods packed tightly but carefully into sterilized jars with seasonings including whole garlic cloves, canning salt, dill seed, and black peppercorns. A hot vinegar and water solution is poured over the pods to preserve them safely. The jars are sealed and processed in a boiling water bath for altitude-appropriate times to ensure preservation.
The pickling process yields okra with firm texture and bright, tangy flavor infused with garlic and dill undertones. Leaving the pickles to sit for 4 to 6 weeks allows the flavors to meld and the okra to soften slightly while retaining crunch.
These pickled okra are commonly enjoyed as a snack or condiment, often paired with Southern-style meals. Preparing the jars carefully and following canning procedures ensures safe preservation and good shelf life.
The recipe can be scaled easily. Trimming of okra tops is minimal to avoid damage to the pods. Jars that fail to seal properly should be refrigerated and consumed first.
Ingredients
- 2 ½ pounds okra choose small tender pods (may need more or less than two pounds)
- 3 cloves garlic peeled
- 3 teaspoons salt canning salt
- 3 teaspoons dill seed
- ¾ teaspoon black peppercorns whole
- 2 cups white vinegar 5% acidity
- 2 cups water
Instructions
- Prepare jars, rings and lids according to standard canning procedure.
- Into the sterile jars, pack as many pods of okra as possible with the tips pointing up.
- To each jar add 1 whole garlic clove, 1 teaspoon of canning salt, 1 teaspoon of dill seed and 1/4 teaspoon of whole peppercorns.
- Finish packing the jars as much as possible with additional okra, tips down, fitting the pods in tightly but take care not to crush the okra.
- Bring the vinegar and water to a boil in a medium saucepan. Fill jars to within 1/4 inch of the rim.
- Place lids and rings on jars and process in a boiling water bath for 10 minutes for altitudes up to 1,000 ft; 15 minutes for altitudes 1,001 - 6,000 ft; and 20 minutes over 6,000 feet.
- Remove jars from the canner and allow them to cool completely.
- Let the pickles sit for 4-6 weeks to achieve the best flavor.
Notes
- Yield is three pint jars but the recipe can be doubled or tripled to produce more.
- Trim okra tops only if necessary, avoiding cuts into the pods themselves.
- Sterilize jars, rings, and lids by washing and boiling according to standard canning procedures before filling.
- Use boiling water bath timing adjusted for your altitude to ensure safe preservation.
- Any jars that fail to seal can be refrigerated and should be used soon.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18servings
Amount Per Serving
Calories 24 kcal
% Daily Value*
| Calories | 24kcal | 1% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 324mg | 14% |
| Potassium | 165mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 361IU | 7% |
| Vitamin C | 12mg | 13% |
| Calcium | 57mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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