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    Home » Recipes » Condiments

    Published: Sep 10, 2010 by Dina-Marie · Modified: Mar 17, 2020 9 Comments This post may contain affiliate links

    Pickled Okra

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    Jump to Recipe - Print Recipe

    Pickled Okra is a wonderful addition to many meals especially when using small, tender okra. Our family enjoys it as a side to Cheese Fondue.

    A close up of pickled okra

    Pickled Okra is a wonderful addition to many meals. Our family especially enjoys it as a side to Cheese Fondue. And pickled okra is not normally slimy!

    My daughter-in-law has made pickled okra and commented how easy it is but, I did not believe her. From my perspective, t just looked like it was a lot of trouble. Now that I have made my first batch, I see how easy it is!

    Be sure to select small okra pods for pickled okra - they are nice and tender!

    The following recipe calls for pints but I use quarts (2 pints = 1 quart) so you may adjust the recipe accordingly.

    Slime free

    Okra is one of those vegetables that our garden can really produce - much to several of the children's chagrin - They don't like the slime!

    Besides putting okra in stews and soups, I normally pan fry okra with bell peppers. When okra is pan fried, it seems to lose some of its sliminess. It is the slimy texture that most people do not like - even some of my own children. But, I think it is important for children to eat what is put before them, without complaining, even if it is not their favorite - it is a matter of gratefulness.

    Instructions

    Boil jars and lids for 15 minutes to sterilize.

    In a separate pot, bring vinegar, water and salt to a boil.

    An overhead shot of how to make pickled okra in a jar

    Pack okra as tightly as possible into jars. Depending on the degree of spiciness desired, cut out membrane and seeds from the jalapeño peppers. Leaving the seeds increases the zing! (That means it is too hot for me!) Add garlic, dill seed and a jalapeño pepper to each jar.

    Once the okra is packed in the jars, pour boiling vinegar mixture into each jar covering okra, dill seeds, garlic and jalapeño peppers. Leave ¼ inch head space in each jar.

    Place the lids and rings on each jar and place them in a water canner. Water bath (place in boiling water to cover and boil) for 10 min. Carefully remove from heat and allow to cool undisturbed. Store for several weeks before indulging. Serve chilled.

    Can you eat the top?

    Have you ever looked at Pickled Okra and thought "can I eat the top of pickled okra?" - then you are asking the right questions.

    Everything on the okra is edible. You could eat the seeds, flower, and leaves and it would all be edible. It all comes down to what you enjoy eating.

    After you've pickled the okra, you can eat the whole thing. I think it tastes delicious and it's a favorite around here.

    Storing

    After you've made pickled okra, you may be wondering how long it lasts. Well, pickled okra lasts a very long time! This is good news because I like making things that will keep for a very long time.

    Although, I don't know if I'd suggest it, but pickled okra can even last beyond their expiration date. Stores HAVE to put an expiration date on jars. However, since you're making your own, you should know that okra lasts forever!

    Health benefits

    Okra is one of those vegetables that no one is sure if they will like or not. However, okra is so good for your body. The mucalige in okra is full of good stuff. It can help to bind cholesterol.

    There are so many nutrients in okra that it can help prevent health problems in the future.

    Not only is okra good for the liver, it's good for the whole body.

    Can I eat it raw?

    Are you ready for the good news about okra? Okra pods can be eaten anyway you like them. If you want to eat them raw, go for it. If you want to eat them cooked, go for it.

    A close up of green pickled okra

    Pickled Okra

    Cultured Palate

    A southern treat that many will love!

    4.62 from 13 votes
    Print Recipe
    Pin Recipe

    Prep Time 25 mins
    Cook Time 10 mins
    Total Time 35 mins

    Course condiment
    Cuisine American

    Servings 6 servings
    Calories 66 kcal

    Ingredients

      

    • 2 pints small okra
    • 4 cloves garlic
    • 2 teaspoon dill seed
    • 2 whole jalapeño peppers more or less as desired
    • 1 c apple cider vinegar
    • ¼ c water
    • 2 tablespoon salt

    Instructions

     

    • Boil jars and lids for 15 minutes to sterilize.
    • In a separate pot, bring vinegar, water and salt to a boil.
    • Pack okra as tightly as possible into jars.
    • Depending on the degree of spiciness desired, cut out membrane and seeds from the jalapeño peppers.Leaving the seeds increases the zing!
    • Add garlic, dill seed and a jalapeño pepper to each jar.
    • Once the okra is packed in the jars, pour boiling vinegar mixture into each jar covering okra, dill seeds, garlic and jalapeño peppers. Leave ¼ inch head space in each jar.
    • Place the lids and rings on each jar and place them in a water canner.
    • Water bath (place in boiling water to cover and boil) for 10 min.
    • Carefully remove from heat and allow to cool undisturbed.
    • Store for several weeks before indulging.
    • Serve chilled.

    Notes

    Makes 2 pints.

    Nutrition

    Calories: 66kcalCarbohydrates: 13gProtein: 3gSodium: 2339mgPotassium: 528mgFiber: 5gSugar: 2gVitamin A: 1180IUVitamin C: 42.6mgCalcium: 146mgIron: 1.2mg

    Keyword pickled okra, traditional
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    Reader Interactions

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      Recipe Rating




    1. mary clark says

      October 24, 2015 at 2:33 pm

      I canned some pickled okra two weeks ago and then had to leave for two weeks for family emergency. and when I got back I noticed some of them have not sealed. would they still be good and if so can I reseal them some how?

      Reply
      • Dina-Marie says

        October 25, 2015 at 10:24 pm

        Mary, if you used the same recipe with vinegar that I use, they should be fine. You could try water bathing them again or if it is just a few jars, put them in the fridge until you are ready to use. I have found that vinegar is a great preservative!

        Reply
    2. Emily Kemp says

      April 28, 2018 at 3:34 am

      5 stars
      I've never tried okra before, I'm interested to try it though. I know a lot of people talk about the slime, I think it's kinda put me off before lol.

      Reply
      • Damien says

        May 31, 2018 at 12:00 am

        5 stars
        Not at all. There quite different from cooked Okra. There really good!

        Reply
        • Dina-Marie says

          June 02, 2018 at 7:28 pm

          Damien, I agree!

          Reply
    3. Mysterri says

      July 24, 2020 at 6:37 am

      4 stars
      Wow! "Two" tablespoons of salt rendered my "2" pints of okra "too" hard to eat!!
      I've tried rinsing them B4 eating and/or replacing some of the pickling liquid with water, but the overall flavor suffers. Of course I'll add less salt next time, but any suggestions to salvage current batch appreciated.

      Reply
      • Skylar says

        August 03, 2020 at 6:26 am

        You'll want to adjust any ingredients to suit your tastes!

        Reply
    4. Andrea Belanger says

      August 31, 2020 at 7:25 pm

      Can you use white vinegar if you don't have apple cider vinegar?

      Reply
      • Skylar says

        September 26, 2020 at 5:50 am

        You could, but it would produce a very different result and flavor.

        Reply

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