Homemade Pickled Okra Recipe

Okra doesn’t always get the love it deserves, but once you pickle it, everything changes. Instead of being slimy, it turns crisp, tangy, and full of flavor.

This pickled okra recipe is simple enough for anyone to try, even if you’ve never canned anything before. If you’re new to the process, this guide to canning for beginners can help you get started with confidence.

It’s great for snacking, tossing into salads, or even serving alongside a good Southern meal.

Why Make Pickled Okra?

Fresh okra is tasty on its own, but pickling takes it to another level. The vinegar brine soaks into the pods, giving them a crisp bite and a tangy kick.

The slimy texture that some people shy away from? Gone. Instead, you get a firm, crunchy okra with just the right amount of spice and zing.

Love Pickling? This is part of my How to Pickle Everything series! Check out more recipes:

• Quick Pickled Radishes Recipe
• Easy Pickled Beets Recipe
• How to Make Pickled Cabbage (Only 20 Minutes!)
• How to Make Pickled Jalapeños at Home
• How to Make Pickled Cucumbers at Home
• Pickled Garlic Recipe
• Easy Pickled Banana Peppers Recipe
• Quick Pickled Carrots Recipe
• How to Make Pickled Asparagus at Home
• How to Make Pickled Ginger (Gari) at Home
• How to Make Pickled Cauliflower
• Crisp Pickled Green Beans Recipe
• Homemade Pickled Eggs with Beets
• Easy Pickled Cherry Tomatoes (No Canning Needed)

Another reason to make your own is that you can control the flavor. Whether you like it garlicky, a little sweet, or with extra heat from red pepper flakes, you can adjust it to your liking.

Plus, homemade pickled okra stores well for months, making it perfect for stocking your pantry or gifting to friends.

How Much This Recipe Makes + How Long It Takes

• Yield: 4 pint-sized jars (about 12 servings)
• Prep Time: 30 minutes
• Cook & Processing Time: 25 minutes
• Total Time: Around 55 minutes from start to finish

Ingredients You’ll Need

• 1 ½ pounds fresh okra pods (3 ½ to 4 inches long work best)
• 4 cloves garlic, peeled
• 4 slices lemon, about ¼-inch thick each
• 2 cups cider vinegar (5% acidity)
• 2 cups water
• 3 tablespoons kosher salt
• 1 tablespoon sugar
• Pickling spices (4 tablespoons total for 4 jars):
  • 2 tablespoons mustard seeds
  • 1 tablespoon coriander seeds
  • 1 tablespoon red pepper flakes
  • 1 teaspoon fennel seeds
  • 1 teaspoon celery seeds
  • 1 teaspoon whole black peppercorns
  • Or use your favorite store-bought pickling spice blend.

Tools and Equipment

• Large stockpot or canning pot – A 16-quart pot works well.
• Flat steamer rack – To keep jars off the bottom of the pot.
• 4 pint-sized glass jars – Clean and ready for canning.
• 4 new canning lids and bands – For a proper seal.
• Canning tongs or jar lifter – To safely move hot jars.
• Medium saucepan – For making the brine.
• Clean towel – To set hot jars on and avoid cracking from sudden temperature changes.
• Small bowl and spoon – For mixing pickling spices.

Step-by-Step Guide to Making Pickled Okra

Making pickled okra is straightforward once you break it down into a few simple steps. Here’s how to go from fresh okra to perfectly sealed jars, ready for your pantry or fridge.

1. Prepare the Jars

Start by setting a steamer rack at the bottom of a large stockpot. Place your pint jars on the rack and fill the pot with enough water to cover the jars.

Bring the water to a boil and let the jars boil for about 10 minutes.

This heats them up and gets them ready for canning. If you plan to store your okra in the fridge and eat it soon, you can skip the water bath step – just make sure the jars are clean and hot.

2. Make the Brine

In a medium saucepan, mix together the cider vinegar, water, kosher salt, and sugar.

Bring this mixture to a boil, stirring to dissolve the salt and sugar completely. Once done, lower the heat and keep the brine warm while you get the jars packed.

3. Prep the Okra and Spices

Rinse the okra well under cool water, then trim the stems, leaving about a quarter inch of the stem intact. In a small bowl, stir together the mustard seeds, coriander seeds, red pepper flakes, fennel seeds, celery seeds, and black peppercorns to create your spice mix.

4. Pack Lemon, Garlic, and Spices

Carefully lift the hot jars out of the boiling water using canning tongs, emptying any water inside.

Place them on a clean towel to prevent cracking from the heat. Add a lemon slice to the bottom of each jar, followed by a peeled garlic clove and about one tablespoon of the spice mixture.

5. Pack the Okra

Place the okra pods in the jars, alternating their direction (stem up, stem down) to pack them tightly. The tops of the pods should sit about half an inch to one inch below the rim of the jar.

6. Add the Brine and Remove Air Bubbles

Pour the hot brine over the okra, filling the jar until there is only about a quarter inch of space left at the top. Run a thin knife or spatula around the edges of the jar to release any trapped air bubbles.

If the liquid level drops, top it up with a little more brine or a mix of equal parts cider vinegar and water.

7. Wipe and Seal

Wipe the rims of the jars with a clean, damp cloth to make sure they are free from any residue. Place the lids on and screw on the bands until they are secure, but don’t overtighten.

8. Process the Jars

Put the filled jars back into the pot of hot water, making sure they are covered by at least one to two inches of water. Bring the water to a full rolling boil and process the jars for 15 minutes.

9. Cool the Jars

Carefully lift the jars out of the hot water and set them on a towel-lined counter to cool.

As they cool, you’ll hear a popping sound – that’s the lids sealing properly. Once cool, check the seals before storing.

Cooling and Storing Your Pickled Okra

Once the jars are out of the hot water, let them sit undisturbed on a towel-lined counter until they’re completely cool. This slow cooling helps the jars seal properly and prevents cracking.

You’ll know the jars are sealed when the lids are flat and don’t pop up when pressed.

Store sealed jars in a cool, dark place like a pantry or cupboard. They’ll keep well for up to a year if left unopened. For best results, follow safe canned food storage tips to help maintain quality and prevent spoilage.

If any jar didn’t seal correctly, move it to the fridge and use it within a couple of months.

For the best flavor, wait at least 24 hours before opening a jar so the spices and brine have time to work their magic.

Tips for the Best Flavor

The beauty of pickled okra is that you can tweak it to match your taste.

• Adjust the heat: Add more red pepper flakes or fresh chili slices for extra spice.
• Sweetness tweak: Add a little more sugar if you prefer a slightly sweeter brine.
• Choose your vinegar:
  • Cider vinegar – Mild tang with a fruity note.
  • White vinegar – Sharper and cleaner taste.
• Use fresh, firm okra: Older pods can turn soft after pickling.
• Pack jars tightly but gently: This helps the okra soak up the brine while staying crisp.

Ready to Make Your Own Pickled Okra?

Making pickled okra at home is simpler than it seems, and the results are well worth the effort.

With just a few fresh ingredients, some basic spices, and a little time, you can fill your pantry with jars of crisp, tangy okra that taste better than store-bought.

Whether you snack on them, serve them with a meal, or share them with friends, this recipe is a great way to enjoy okra in a whole new way.

Frequently Asked Questions

1. How long does pickled okra last once opened?

Once opened, a jar of pickled okra will stay fresh for about 1 to 2 months in the refrigerator. Always make sure the okra stays covered with brine to maintain its flavor and crunch.

2. Can I skip the sugar in the brine?

Yes, you can leave out the sugar if you prefer a tangier, less sweet pickle. The sugar mainly balances the vinegar’s sharpness, so removing it won’t affect the preservation.

3. Why did my brine turn cloudy?

Cloudy brine is often caused by natural starches from the okra or the spices. It’s usually harmless, but if the okra smells off or the texture feels slimy, it’s best to discard the jar.

4. Do I have to use a water bath, or can I make refrigerator pickles?

If you want to store the okra for months at room temperature, you need the water bath method. For quick pickles that will be eaten within a couple of months, you can skip the canning step and keep the jars in the fridge.

5. How do I keep my pickled okra crunchy?

Start with firm, fresh pods and avoid overcooking them. Packing the okra tightly and using the right vinegar-to-water ratio in the brine also helps keep that satisfying crunch.