Though you have to plan ahead, processing these pickles is worth the effort — we found the heat cooks the okra just a bit and helps them absorb the brine.
Ingredients
Makes 6 (1/2-pt) jars (each jar serves 4)
Special Equipment
Sterilize jars and lids:
Step 1
Wash jars, screw bands, and lids in hot, soapy water, then rinse well. Dry screw bands.
Step 2
Put jars on a rack in a boiling-water canner or a deep 8- to 10-quart pot and add enough hot water to cover by 2 inches. Bring to a boil, covered with lid, and boil 10 minutes. Heat lids in water to cover in a small saucepan until thermometer registers 180°F (do not let boil). Keep jars and lids submerged in hot water, covered, until ready to use.
Make pickled okra:
Step 3
Drain jars upside down on a clean kitchen towel 1 minute. Tightly pack jars with okra, stem ends up, then put 1 garlic clove in each jar.
Step 4
Bring remaining ingredients to a boil in a 2-quart nonreactive saucepan, stirring until sugar and salt are dissolved. Divide pickling liquid evenly among jars, leaving 1/4-inch space at top, then run a thin knife between okra and jar.
Seal and process jars:
Step 5
Wipe off rims of filled jars with a clean damp kitchen towel, then firmly screw on lids with screw bands.
Step 6
Put sealed jars on rack in canner or pot and add enough hot water to cover by 2 inches. Bring to a boil, covered. Boil pickles, covered, 10 minutes, then transfer jars with tongs to a towel-lined surface to cool. Jars will seal (if you hear a ping, that signals that the vacuum formed at the top has made the lid concave).
Step 7
After jars have cooled 12 to 24 hours, press center of each lid to check that it's concave, then remove screw band and try to lift lid with your fingertips. If you can't, the lid has a good seal.
Step 8
Let pickled okra stand in jars at least 1 day for flavors to develop.
Pickled okra (in sealed jars) keeps 6 months in a cool dark place.
Leave a Review
Reviews (9)
Back to TopI altered the method of this recipe, due to an unexpected lack of time. It is delicious. I did not boil the okra in the jars. I let it sit out and cool then put it into the refrigerator. I am very happy despite the change
GoGoddess
Miami Beach, FL
10/27/2014
Just made this and my okra turned out perfectly. I was only making one pint, so scaled back the recipe proportionately but otherwise made no changes. Perfect. Not too sour, not mushy, not slimy. What to do with pickled okra? Garnish a bloody Mary or Caesar, of course!
SoExpat
Atlanta
8/25/2014
原始配方:1磅秋葵+ 2 2.5寸绿色热peppers [halved/seeded] OR [or 0.5 t red pepper flakes] + 4 garlic cloves + 2 cups cider vinegar + 0.5 cup water + 1 T dill seed + 1 T salt + 2 t mustard seed. Me, I'd crush the garlic, would use any fresh hot pepper...bird, cayenne, habanero [1 only]. serrano, thai, etc...and would seed only a habanero.
quoicestca
NOLA
8/27/2012
Mmm...used a good quality sherry vinegar from Spain. Positively addictive!
Anonymous
7/26/2011
Received some okra in a farm box from an organic co-op. Never cared for the stuff cooked, and didn't know what else to do with it so I tried this pickling recipe. The results are fantastic! They are tangy, briny with just a touch of heat. Such a delicious surprise. Hmmm now I wish i had more of that organic okra...
Anonymous
Savannah, GA
4/11/2011
LOVE this recipe. Since I had never pickled or canned anything before, I especially appreciated the detailed directions. Everyone who has tasted the result appreciates them too!
callawk
9/27/2008
Excuse me, WHY did this just come up when I searched for candy recipes??? I love okra as much as anyone else, but now I'm picturing it all sugary and sparkly like a sugar plum. Weird...
Anonymous
Vancouver, BC
10/15/2004
I used the recipe for the first time with white husk garlic and it came out great. The second time I used it I used purplish tinted colored garlic and the garlic turned BLUE. I see nothing wrong with eating them, but thought I should throw that out there. I was the talk of my family.
Anonymous
Picayune MS
8/5/2004
I have made this recipe repeatedly over the years and it has converted a number of okra haters. (Tip: The original recipe calls for 2 21/2 fresh green peppers or 1/2 tsp. of dried pepper flakes.) This is an excellent recipe worthy of the holiday table.
Anonymous
San Jose, CA
11/21/2003
