How to Pickle Okra



Pickled Okra is a well-known treat here in Southern Middle Tennessee. My oldest son loves it and can eat an entire jar in a day if I would let him! Below, I have included how I make my Pickled Okra. Everyone has a different recipe and I have tweaked mine to fit our family’s taste buds.


Wash your okra thoroughly and then cut the ends off (approximately 1/4″ inch).


After having sanitized your jars, you’ll want to pack them tightly but leave 1/2″ of headspace.

Once your jars are packed, set them aside on a kitchen towel along with the lids and rings nearby.


In the meantime, add your water, vinegar and pickling/canning salt to a pan. Set the heat to warm to a gentle boil. Add your desired amount of cloves of garlic and fresh baby dill. Allow to gently boil for approximately 15-20 minutes. Carefully add your liquid to your jars. Fill to the base of the neck of the jar.


I added 1 tbsp. of crushed red pepper to each quart jar (only 1/2 tbsp. to pint jars) but you can add more or less to suit your taste. Remember that once these have ‘marinated’ for a while, the flavor will increase so if you like spicy, add more!

Tightly screw on the lids and rims to prepare for the hot water bath.


Carefully add your jars to your boiling water in your canning pot using the jar lifter. You can have the water cover the jars; however, I usually have them in water up to right under the rim. Allow the water to boil for 15-20 minutes. Remove the jars using a jar lifter and set on a towel to dry. Cool. Check to ensure that the lids have sealed. They will not ‘pop’ when you push down on the tops. If they did not seal, you can put them in the refrigerator to be kept safe to eat. Allow your jars to cool before storing and let them marinate for at least 3 days before enjoying for a wonderful flavor!

Canned pickled okra should have a good shelf life of at least 1 year if sealed properly.

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