Pickled Okra is a time-honored Southern favorite that’s crisp, tangy, and packed with bold flavor. Fresh, tender okra pods are preserved in a seasoned vinegar brine with garlic, dill, and optional dried chili peppers, creating a delicious pantry staple that’s as versatile as it is flavorful. Whether you’re an experienced home canner or trying pickled okra for the first time, this recipe is an excellent way to preserve the summer harvest.
These crunchy pickled pods are perfect served straight from the jar as a snack, added to charcuterie boards, chopped into salads, or tucked alongside sandwiches and burgers. They’re also a classic garnish for Bloody Mary cocktails, where their tangy, savory flavor adds a unique twist.
Using young, tender okra ensures the best texture, while the balanced vinegar brine keeps the pods crisp and flavorful. As the jars rest in the pantry, the garlic, dill, and spices gradually infuse the okra, making each bite even more delicious after a few weeks.
Whether you’re preserving a garden harvest or stocking your pantry with homemade favorites, this traditional water bath canning recipe is simple, dependable, and perfect for enjoying all year long.
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Servings: About 8 pint jars
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: About 1 hour
Ingredients :
- 4 pounds fresh small okra pods
- 4 cups white vinegar (5% acidity)
- 4 cups water
- ½ cup canning or pickling salt
- 8 cloves garlic, peeled
- 8 teaspoons dill seed (or 8 fresh dill heads)
- 8 dried red chili peppers (optional)
Instructions:
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