How to Make Pickled Okra (Refrigerator and Water Bath Canning)

Pickled okra is a classic dish that packs a flavorful crunch. We'll show you two simple ways to make this tasty snack from the South.

Southern menus involve comfort food galore. From sides like buttermilk biscuits to hearty meals like fried chicken with gravy—these recipes hit the spot every time.

And among these treasured dishes, you’ll find pickled okra. A Southern favorite, pickled okra adds crunch to sandwiches and antipasto platters…or makes a delicious snack on its own! Luckily, pickling okra is simple, and we’ve provided two of our favorite methods. Ready to get started? (Oh, and if you need help picking out the best okra, we’ve got your back.)

How to Make Pickled Okra (Refrigerator Method)

This first pickled okra recipe comes to us from Taste of Home Community Cook AJ Lively. It involves simple ingredients and no boiling. Simply make room in your fridge!


  • 13-16 okra pods
  • 3 cloves garlic, crushed
  • 1 tablespoon kosher salt, plus more for salting okra
  • 1 cup white vinegar
  • 1/2 cup apple cider vinegar
  • 3 tablespoons sugar
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon mustard seeds
  • 2 tablespoons water


Step 1: Prep the pods

Carefully trim the stems off the okra pods so the tops are flat, but the pod isn’t opened. Place the okra pods in a strainer and sprinkle them with kosher salt. Place the strainer over a bowl or in the sink to drain the moisture.

Step 2: Make the brine

Combine the vinegars, sugar, red pepper flakes, mustard seeds and water in a pan and bring it to a boil. Reduce the heat and simmer for 5 minutes. Remove the pot from the heat and let the vinegar mixture cool. Meanwhile, thoroughly rinse and pack the okra pods into a large, clean mason jar.

Step 3: Pickle

Carefully pour the brine over the okra pods until the jar is full. Tightly screw on the lid. Refrigerate for 48 hours before enjoying. (We know the wait may be hard, but this ensures the perfect pickled consistency!)

Next, try one of these easy freezer jam recipes.

How to Make Pickled Okra (Water Bath Canning Method)

This recipe from Taste of Home Community Cook Joan Hallford requires a hot water bath on the stovetop and takes several weeks to complete. But trust us—it’s worth the wait!


  • 1/4 teaspoon dill weed (or a couple of sprigs of fresh dill)
  • 13-16 okra pods
  • 1 cayenne pepper pod
  • 1-3 garlic cloves
  • 1/2 cup water
  • 1/4 cup apple cider vinegar
  • 1 tablespoon salt


Step 1: Fill the jars

Place the dill in the bottom of a hot, clean mason jar. Pack in the okra, cayenne pepper pod and pieces of garlic.

Step 2: Boil the brine

Bring the water, vinegar and salt to a boil.

Step 3: Pickle

Carefully ladle the hot liquid over your okra, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary. Wipe the rims, then center a lid on the jar, screwing on the band until it’s fingertip tight.

Step 4: Process

Place the jar into a canner with simmering water, ensuring that it’s completely covered with water. Bring to a boil and process for 10 minutes. Remove the jar and cool. If you’re new to canning, check out our guide before you start!

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Ceara Milligan
Ceara “Kiwi” Milligan is a professional marketing strategist and copywriter who is proud to call Milwaukee home. She loves baking, cooking, writing, listening to music, dancing, playing and hosting trivia, watching college basketball (Go Marquette!), telling lame jokes, and petting every dog that crosses her path.