Description
Capture the essence of Southern tradition with this time-honored pickled okra recipe that transforms humble garden okra into tangy, crunchy perfection! These gorgeous jars of pickled okra are packed with garlic, dill, and just the right amount of heat from black peppercorns. Perfect for snacking, adding to bloody marys, or bringing to potlucks where they’ll disappear faster than you can say ‘y’all come back!’ The secret is in the patience—let them cure for 4-6 weeks for that perfect pickle flavor that’ll make your taste buds sing.
Ingredients
- 2½ pounds fresh okra (choose small, tender pods)
- 3 cloves garlic, peeled
- 3 teaspoons canning salt
- 3 teaspoons dill seed
- ¾ teaspoon whole black peppercorns
- 2 cups white vinegar (5% acidity)
- 2 cups water
Equipment Needed:
- 3 pint-sized canning jars with lids and rings
- Large pot for water bath canning
- Canning rack or towel
Instructions
- Prepare Your Canning Setup: Sterilize jars, rings, and lids according to standard canning procedures. Wash in hot, soapy water, then submerge in boiling water for a few minutes. Keep everything hot until ready to use.
- Pack Like a Pro: Into each sterile pint jar, pack as many okra pods as possible with tips pointing up, creating a beautiful arrangement. Work efficiently while jars are still hot.
- Add the Flavor Arsenal: To each jar, add 1 whole garlic clove, 1 teaspoon canning salt, 1 teaspoon dill seed, and ¼ teaspoon whole black peppercorns. These aromatics will infuse every pod with incredible flavor!
- Maximize the Pack: Continue packing jars with additional okra, this time tips pointing down, fitting pods tightly without crushing them. The tighter the pack, the crunchier your pickles will be.
- Create the Perfect Brine: In a medium saucepan, bring vinegar and water to a rolling boil. Immediately pour the hot brine into jars, leaving ¼ inch headspace at the top.
- Seal and Process: Place lids and rings on jars, finger-tight only. Process in a boiling water bath: 10 minutes (up to 1,000 ft altitude), 15 minutes (1,001-6,000 ft), or 20 minutes (over 6,000 ft).
- Cool and Wait for Magic: Remove jars and let cool completely on a towel. You’ll hear the satisfying ‘pop’ of successful sealing! Store in a cool, dark place for 4-6 weeks for the best flavor development.
Notes
This recipe makes 3 perfect pint jars and doubles or triples beautifully for larger batches! When prepping okra, only trim tops if absolutely necessary—cutting into the pod body can make them mushy. Choose the smallest, most tender pods for the crunchiest results. Any jars that don’t seal properly should be refrigerated and enjoyed first. The waiting period is crucial—those 4-6 weeks allow the flavors to meld into pickle perfection that’s worth every day of anticipation!
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Category: Canning and Preserving
- Method: Water Bath Canning
- Cuisine: Southern American
Nutrition
- Serving Size: 1 serving (about 3-4 okra pods)
- Calories: 24
- Sugar: 1g
- Sodium: 324mg
- Fat: 1g
- Saturated Fat: 1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Keywords: pickled okra, southern pickles, canning recipe, preserved vegetables