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Home / Pickles / Pickled Okra

Pickled Okra

Filed Under: Pickles, Seasonal Summer Tagged With: Okra

Pickled Okra 001

This home-canned pickled okra recipe gives you delicious, crunchy, puckery chunks of okra in a murky, tart, lemony brine.

This USDA recipe makes a lot, so you may wish to cut it in half.

Use small pods 2 to 4 inches (7 to 12 cm) in size. Longer ones often come out stringy and are just not worth pickling, and no, the vinegar won’t make them less stringy.

See also: Other okra recipes for canning.

Contents hide
  • 1 The recipe
  • 2 Pickled okra
    • 2.1 Ingredients
    • 2.2 Instructions
    • 2.3 Nutrition
  • 3 Reference information
  • 4 Recipe notes
  • 5 Recipe Source
  • 6 Nutrition information
    • 6.1 Regular version
    • 6.2 Salt-free version

The recipe

If you wish to adjust batch size, do the math first on paper.

Jar size choices: Half-litre (1 US pint / 500 ml/ 16 oz) [Ed: for litre / quart sizes, see Ball’s Pickled Okra recipe which uses 100% vinegar.)

Processing method: Either water-bath or steam canning

Yield: 9 x half-litre (US pint) jars

Headspace: 2 cm (½ inch)

Processing time: 10 minutes

Print

Pickled okra

How to can pickled okra, following tested USDA methods
Course Pickles
Cuisine American
Keyword Okra
Prep Time 1 hour hour
Cook Time 10 minutes minutes
Total Time 1 hour hour 10 minutes minutes
Servings 9 x half-litre (US pint) jars
Calories 19kcal
Metric - US Customary

Ingredients

  • 3 kg okra (small, whole, trimmed. Approx 7 pounds / 30 cups after prep.)
  • 6 hot peppers (small)
  • 9 cloves garlic (washed, peeled)
  • 1 ½ litres vinegar (5% acidity or higher. 6 cups / 48 oz)
  • 1 ½ litres water (6 cups / 48oz)
  • 4 teaspoons dill seed
  • 2 teaspoons mustard seed (optional)
  • ⅔ cup pickling salt
Metric - US Customary

Instructions

  • Wash and trim the okra without slicing into the pods. Set aside.
  • Wash, trim (seed if desired) and slice thinly the hot peppers; set aside.
  • In each jar, put a peeled clove of garlic.
  • Leaving 2 cm (½ inch) head space, divide the okra out amongst the jars, packing it in firmly. Cut up the okra into large chunks if you have to, to get them to fit.
  • Put the vinegar, water, dill seed, mustard seed (optional), salt and hot pepper slices in a microwave-safe jug and zap until boiling. Mind the surge when removing. (Or put in a pot on the stove and bring to the boil.)
  • Fill each jar with the vinegar solution, leaving 2 cm (½ inch) head space.
  • Debubble, adjust headspace.
  • Wipe rims.
  • Put lids on.
  • Process in a water bath or steam canner.
  • Process jars for 10 minutes; increase time as needed for your altitude.
  • Best after at least a month of jar time.

Nutrition

Serving: 1g | Calories: 19kcal | Carbohydrates: 3.7g | Protein: 0.9g | Fat: 0.1g | Sodium: 170mg | Fiber: 1.3g | Sugar: 1.1g

Reference information

How to water bath process.

How to steam can.

When water-bath canning or steam canning, you must adjust the processing time for your altitude.

Australia and New Zealand vinegar strength special notes.

Recipe notes

  • Instead of the salt, you can use a non-bitter, non-clouding salt sub. We have found Herbamare Sodium-Free performs well in that regard.

Recipe Source

Pickled Dilled Okra. United States Department of Agriculture (USDA). Complete guide to home canning. Agriculture information bulletin No. 539. 2015. Page 6-19.

Also referenced:

Okra Pickles. Ball Blue Book. Muncie, Indiana: Healthmark LLC / Jarden Home Brands. Edition 37. 2014. Page 92. (50 / 50 water / vinegar. 15 minutes processing)

Pickled Okra. Ball online. Calls for US Quart jars. (100% vinegar. 10 minutes processing.) Accessed June 2019 at https://www.freshpreserving.com/pickled-okra—ball-recipes-br1469.html (removed from online in 2020).

Modifications made:

  • Added mustard seed and Pickle Crisp, which are Ball’s ideas.
  • USDA wants 10 minutes processing; Ball wants 15 minutes in its 37th edition. Went with USDA’s 10 minute requirement.
  • Added salt sub option.

Nutrition information

Regular version

Per ¼ jar:

  • 19 calories, 170 mg sodium

Pickled Okra Nutrition Regular Version

Salt-free version

Per ¼ jar:

  • 19 calories, 3 mg sodium.
  • Weight Watchers PointsPlus®: 1 point.

pickled okra nutrition

* Nutrition info provided by https://caloriecount.about.com

* PointsPlus™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.

* Herbamare ® is a registered trademark of the A. Vogel Corporation.

Pickled Okra 002

These ones were pickled subbing bottled lemon juice for some of the vinegar.

Tagged With: Okra

Filed Under: Pickles, Seasonal Summer Tagged With: Okra

Reader Interactions

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— Dr Barb Ingham, 5 Tips for a Successful Home Canning Season. May 2011.
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