Pickled Okra Recipe

If you enjoy tangy pickles, this Southern-style pickled dilled okra is a flavorful addition to your pickle recipes collection. It uses whole okra pods, garlic, dill seed, hot peppers, and a vinegar brine. Because this is a shelf-stable canning recipe, follow the ingredient quantities, jar size, headspace, and official processing guidance exactly.

Southern-Style Pickled Dilled Okra

Pickled dilled okra is made by packing whole okra into jars with garlic, then covering the pods with a hot vinegar brine seasoned with dill seed and hot peppers. The jars are processed using an official water-bath canning method. When the complete official formula and processing guidance are followed, sealed jars are intended for shelf storage.

Ingredients for Pickled Okra

• 7 pounds small okra pods
• 6 small hot peppers
• 4 teaspoons dill seed
• 8 to 9 garlic cloves
• 2/3 cup canning or pickling salt
• 6 cups water
• 6 cups vinegar with 5 percent acidity

This formula yields about 8 to 9 pints. Do not change the vinegar concentration, water-to-vinegar ratio, type of salt, or listed ingredient quantities when using this canning method.

Equipment You’ll Need

• Pint canning jars with new lids and bands suitable for home canning
• A boiling-water canner or other canner appropriate for the official process
• A large saucepan for preparing the pickling brine
• A jar lifter
• A wide-mouth funnel
• Measuring cups and measuring spoons
• A clean cutting board and knife for trimming the okra

How to Can Pickled Okra

Prepare the okra and jars

Wash the okra and trim the stem ends as directed in the official recipe. Prepare jars, lids, and canning equipment according to current home-canning guidance. Pack the whole okra firmly into pint jars, leaving 1/2 inch of headspace. Add one garlic clove to each jar.

Make the hot pickling brine

Combine the canning or pickling salt, hot peppers, dill seed, water, and 5 percent vinegar in a large saucepan. Bring the mixture to a boil.

Fill the jars

Carefully pour the hot pickling liquid over the packed okra while maintaining 1/2 inch of headspace. Remove air bubbles according to current canning guidance, recheck the headspace, wipe the jar rims, and apply lids and bands as directed by the lid manufacturer.

Process jars using the official method

Important: This recipe is for shelf-stable water-bath canning only when the official ingredient formula, jar size, headspace, and processing guidance are followed. Use the current National Center for Home Food Preservation processing-time table for your jar size and altitude. Do not change the vinegar ratio or use this recipe as a refrigerator-pickle method.

Process the filled jars in a boiling-water canner using the current official processing-time guidance for the selected jar size and your altitude. Do not use one universal processing time because the correct processing guidance can vary by elevation.

Important Canning Safety Notes

• Use vinegar with 5 percent acidity as specified in the formula.
• Do not change the water-to-vinegar ratio, salt type, jar size, headspace, or processing method.
• Use the current official processing-time guidance that applies to your jar size and altitude.
• Do not treat this recipe as a refrigerator pickle recipe or shorten the canning process.
• Do not use a jar for shelf storage if it does not seal properly after processing. Follow current official food-preservation guidance for any unsealed jar.

Refrigerator Pickled Okra vs. Canned Pickled Okra

Refrigerator pickled okra and canned pickled okra use different processes. A refrigerator pickle is intended to be stored chilled, while this recipe is designed for water-bath canning with a specified vinegar formula and official processing guidance. The two methods are not interchangeable.

If you are looking for a chilled pickle recipe rather than a shelf-stable canned recipe, see our Refrigerator Pickles.

Helpful Tools for This Recipe

For safe, organized canning, use equipment appropriate for the official recipe and method. Helpful tools include a boiling-water canner, pint jars, a jar lifter, a wide-mouth funnel, measuring cups and spoons, a saucepan, and a clean cutting board.

For serving, small tongs and a shallow snack-board bowl make it easier to add pickled okra to a party platter or cookout table.

How to Serve Pickled Okra

Serve pickled okra as a tangy addition to a cookout table, burger night, sandwich meal, or party platter. It pairs naturally with a Burger Bowl and a spread of Cookout Side Dishes.

For a party-food spread, add it alongside Easy Finger Foods for Parties or Turkey Pinwheels for Parties. You can also offer it with Cucumber and Onions in Vinegar for a tangy summer side selection.

Pickled Okra Recipe

This Southern-style pickled dilled okra combines whole okra pods, garlic, dill seed, hot peppers, and a tangy vinegar brine. For shelf-stable storage, follow the complete ingredient formula, pint-jar size, 1/2-inch headspace, and current official water-bath processing guidance exactly.

Print Recipe Pin Recipe

Servings: 9 pint jars

Course: Condiment, Side Dish

Cuisine: Southern American

Ingredients Equipment Method Notes

Ingredients

  

Okra and Aromatics

• 7 pounds small fresh okra pods Wash and trim the stem ends as directed by the official canning recipe.
• 6 small hot peppers Use the listed quantity without increasing, reducing, or substantially changing the peppers.
• 4 teaspoons dill seed
• 8 to 9 cloves garlic Add one clove to each pint jar.

Pickling Brine

• 2/3 cup canning or pickling salt Do not substitute another type of salt when following this canning formula.
• 6 cups water
• 6 cups vinegar with 5 percent acidity Use vinegar labeled 5 percent acidity. Do not change the vinegar concentration or water-to-vinegar ratio.

Equipment

• Pint canning jars
• New canning lids and suitable bands
• Boiling-water canner
• Large saucepan
• Jar lifter
• Wide-mouth funnel
• Measuring cups and spoons
• Clean cutting board
• Knife

Method

 

1. Prepare the pint jars, new lids, bands, boiling-water canner, and other equipment according to current official home-canning guidance.
2. Wash the fresh okra pods and trim the stem ends as directed in the official recipe.
3. Pack the whole okra pods firmly into the prepared pint jars, leaving 1/2 inch of headspace.
4. Add one garlic clove to each jar.
5. Combine the canning or pickling salt, hot peppers, dill seed, water, and vinegar with 5 percent acidity in a large saucepan.
6. Bring the pickling brine to a boil.
7. Carefully pour the hot pickling liquid over the packed okra, maintaining 1/2 inch of headspace in every jar.
8. Remove air bubbles according to current official canning guidance. Recheck and adjust the headspace as needed.
9. Wipe the jar rims and apply the lids and bands as directed by the lid manufacturer.
10. Process the filled pint jars in a boiling-water canner using the current National Center for Home Food Preservation processing-time table for the jar size and your altitude. Do not use one universal processing time.
11. After processing, cool and check the seals according to current official home-canning guidance. Do not place an improperly sealed jar into shelf storage.

Notes

Yield: This formula makes approximately 8 to 9 pint jars.

Processing time: No single processing time is provided because the correct water-bath processing guidance depends on jar size and altitude. Use the current official National Center for Home Food Preservation table.

Acidity: Use vinegar labeled 5 percent acidity. Do not dilute it further or change the listed water-to-vinegar ratio.

Formula safety: Do not change the ingredient quantities, type of salt, pint-jar size, 1/2-inch headspace, or processing method when preparing this shelf-stable canned recipe.

Not a refrigerator pickle: This formula is intended for official water-bath canning and should not be treated as a refrigerator-pickle recipe or prepared with a shortened process.

Unsealed jars: Do not store an unsealed jar in the pantry. Follow current official food-preservation guidance for handling any jar that fails to seal.

Okra: Use small, fresh okra pods. Frozen okra is not included in the supplied formula.

Editorial note: Nutrition values require verification before publication.

Pickled Okra FAQs

Is pickled okra stored in the refrigerator or pantry?

This recipe is designed for shelf storage only when it is prepared and processed using the complete official canning formula and the correct processing guidance for your jar size and altitude. Refrigerator pickled okra uses a different method and must remain chilled.

Can I use frozen okra for pickling?

This formula uses fresh small okra pods. Frozen okra is not included in the validated formula, so do not substitute it unless you are using a separately verified preservation recipe that specifically calls for frozen okra.

Why did my pickled okra turn soft?

Texture can vary with the size and freshness of the okra, as well as with how closely the official formula and processing instructions are followed. Use small, fresh pods and follow the validated method without changing the listed formula.

What do you eat pickled okra with?

Pickled okra works well with burgers, sandwiches, snack boards, cookout foods, and party platters. Try it with our Burger Bowl or alongside Easy Finger Foods for Parties.

Can I make spicy pickled okra?

This formula includes small hot peppers. Do not add, remove, or substantially change ingredients in a shelf-stable canning recipe unless an official validated source specifically permits the adjustment.

More Pickle Recipes

Explore more from our Pickle Recipes collection, including our Dill Pickle Recipe, Pickled Banana Peppers, and Bread and Butter Pickle Recipe.