How to Make Pickled Okra
It’s garden season here in Kentucky, and if you’re anything like me, your counters are starting to overflow with fresh produce. Tomatoes, cucumbers, squash—everything seems to ripen at once. But okra? Okra takes its time.
Okra tends to come in waves. One day you’ll pick a handful, and by the end of the week, you’ll have just enough to do something with it. That’s why pickled okra is one of my go-to preservation methods. It’s easy, it doesn’t require a big harvest all at once, and it tastes amazing—whether you eat it straight from the jar or serve it alongside a sandwich.
In our family, pickled okra is more than just a summer recipe. My father-in-law made the best pickled okra around. It was crisp, tangy, with just the right hint of heat. So every time I make a batch, I feel like I’m keeping a little bit of that tradition alive.
My Pickled Okra Routine
Instead of waiting for a big harvest, I keep a batch of brine ready to go in the fridge. That way, when I’ve collected enough okra to fill a couple of pint jars, I can do a small batch without much effort.
Here’s how I make the brine (adapted from the Ball Blue Book of Canning):
Pickled Okra Brine Recipe
(Makes enough for 4 pint jars)
- 3 cups white vinegar (5% acidity)
- 3 cups water
- 1/3 cup pickling salt
- 2 tsps dill seed
Bring the vinegar, water, dill seed and salt to a boil, then reduce to a simmer while you pack your jars.
Packing Your Jars
- Wash your okra pods and trim just the tips of the stems—don’t cut into the pod or they’ll get mushy.
- Pack them tightly into sterilized pint jars, standing upright if you can.
- Add 1 garlic clove and 1/2 cayenne pepper
- Pour the hot brine over the okra, leaving about ½ inch of headspace.
- Wipe the rims, seal with lids and bands, and process in a boiling water bath for 15 minutes.
Let them sit for at least two weeks before opening so the flavors can develop. And trust me—it’s worth the wait.
Why Pickled Okra?
Because it’s simple and tasty, plus it’s a way to stretch the summer a little longer. More than that, it’s a way to connect with family and keep those time-honored kitchen traditions alive—one small batch at a time.
Whether you’re new to canning or a seasoned pro, pickled okra is one of those easy wins. Give it a try this summer—and maybe it’ll become a tradition in your home, too.
