How to Make Pickled Okra (Refrigerator and Water Bath Canning)
Updated: Jul. 01, 2019
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!
Ingredients
- 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
Instructions
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!
Ingredients
- 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
Instructions
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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"Waste not, want not" has always been smart advice—especially when it produces pickled watermelon rind that's so refreshing. Serve these straight out of the jar at your next backyard barbecue, and be prepared for all your guests to ask for this pickling recipe.
Old-Fashioned Garlic Dill Pickles
Is there a type of pickle more iconic than garlic and dill? This recipe makes three 1-quart jars: eat one with these homemade pastrami sandwiches, another with Gouda turkey clubs and one all by itself with your bare hands. There's a reason this is one of our favorite pickling recipes!
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In the mood for pickling recipes, but don't have store-bought pickling spice on hand? There's a good chance that you already have the ingredients to make this homemade version. Then, get ready to make all kinds of pickled vegetables.
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Bread and Butter Pickles
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Grandma's Dill Pickles
Grandma knew a thing or two about pickling recipes. Once you're done eating these amazing pickles, don't throw out the brine. There are all kinds of ways to use leftover pickle juice, like as a tenderizing meat marinade or a cocktail ingredient. (This is how to make a dirty martinis!)
Tangy Pickled Mushrooms
This basic pickled mushroom recipe is lightly seasoned with dried tarragon, but if you like your pickles bursting with herbal flavors, feel free to add more. You can also use dried basil, oregano, herbes de Provence or any other herb or spice you enjoy.
Sweet and Sour Zucchini Pickles
Pickled zucchini is a great way to use up all those green beauties in your garden. And if you've never tried growing your own zucchini, give it a shot. It's even easier than you think!
Spicy Pickled Garlic
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Favorite Bread & Butter Pickles
You can eat bread and butter pickles with just about anything. But if you need more ideas, here are some good ones: Add chopped pickles to tuna salad (or add sliced pickles to a tuna melt); mix them into tartar sauce instead of dill pickles; eat them straight out of the jar!
Sweet & Spicy Pickled Red Seedless Grapes
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Pickled Peppers
You can pickle any pepper with this recipe from Ball brand, the grandfather of home canning products. It's hard to go wrong with jalapeno, but banana peppers and other types of peppers are on the table, too.
