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.
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!
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.
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.
How To Make Pickled Okra
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! (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 1/4 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.
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A southern treat that many will love!
- 2 pints small okra
- 4 cloves garlic
- 2 tsp dill seed
- 2 whole jalapeño peppers more or less as desired
- 1 c apple cider vinegar
- 1/4 c water
- 2 Tbsp salt
- 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 1/4 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.
Makes 2 pints.
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?
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!
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.
Not at all. There quite different from cooked Okra. There really good!
Damien, I agree!