A close up of green pickled okra

Pickled Okra

A southern treat that many will love!

Course condiment
Cuisine American
Keyword pickled okra, traditional
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 6 servings
Calories 66 kcal
Author Cultured Palate


  • 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


  1. Boil jars and lids for 15 minutes to sterilize.
  2. In a separate pot, bring vinegar, water and salt to a boil.
  3. Pack okra as tightly as possible into jars.
  4. Depending on the degree of spiciness desired, cut out membrane and seeds from the jalapeño peppers.Leaving the seeds increases the zing!
  5. Add garlic, dill seed and a jalapeño pepper to each jar.
  6. 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.
  7. Place the lids and rings on each jar and place them in a water canner.
  8. Water bath (place in boiling water to cover and boil) for 10 min.
  9. Carefully remove from heat and allow to cool undisturbed.
  10. Store for several weeks before indulging.
  11. Serve chilled.

Recipe Notes

Makes 2 pints.

Nutrition Facts
Pickled Okra
Amount Per Serving
Calories 66
% Daily Value*
Sodium 2339mg97%
Potassium 528mg15%
Carbohydrates 13g4%
Fiber 5g20%
Sugar 2g2%
Protein 3g6%
Vitamin A 1180IU24%
Vitamin C 42.6mg52%
Calcium 146mg15%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.