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A mason jar filled with pickled okra spears and spices, placed on a wooden surface with a fork resting against the jar. Another jar and a piece of okra are in the background.
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Pickled Okra

Pickled okra is a tangy, easy to make snack! It's great alongside your favorite cheeses.
Prep Time10 minutes
Cook Time2 minutes
Canning time20 minutes
Servings: 16

Ingredients

  • 1 1/2 pounds small okra
  • 2 jalapeno or serrano peppers stemmed, seeded, and halved lengthwise
  • 3-4 garlic cloves smashed
  • 2 tablespoons pickling spice
  • 1 ½ cups cider vinegar or white vinegar
  • 1 ½ cups water
  • 3 tablespoons pickling salt or fine sea salt

Instructions

  • Rinse the okra and gently wipe dry. Trim stems, leaving about ¼ inch. Take care to not cut into the pod as you trim.
    1 1/2 pounds small okra
  • Divide the peppers, garlic, and pickling spice between 3-4 pint jars. The exact number of jars will depend on the size of your okra. Use 1 garlic clove per jar.
    2 jalapeno or serrano peppers, 3-4 garlic cloves, 2 tablespoons pickling spice
  • Pack the okra vertically into the jars, alternating which end us up for best fit. Packing them tightly will help prevent floating and get more in the jars. Smaller okra can be piled on top if there is space. Make sure there is about ½ inch of space at the top.
  • In a small saucepan, combine the vinegar, water, and pickling salt. Bring just to a boil, whisking to dissolve the salt. Pour the brine slowly over the okra, allowing it to settle in between the pods. Use a chopstick or canning bubbler to gently press out any bubbles, then add more brine as needed.
    1 ½ cups cider vinegar, 1 ½ cups water, 3 tablespoons pickling salt
  • Wipe rims with a damp paper towel, place lids, and screw on rings. If not processing in a canner, let cool to room temperature, then store in the fridge.
  • If canning, process in a boiling water bath, covered, for 15 minutes. Remove lid, turn off heat, and let jars rest for 5 minutes before transferring to a towel-lined countertop. After 24 hours, check for seals, then label in store in the pantry.
  • The pickles are best if you let them cure for at least 2 weeks before eating, but longer is better.

Notes

  • Makes 3 to 4 pints.
  • The number of jars will depend on the size of your okra; the larger the okra, the more jars you will need. 
  • Use jars that are big enough to fit the okra without cutting into the pods. This might mean using quart jars rather than pints.
  • Wide-mouth jars are easiest to pack and use.
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