Okra pickles

If rhubarb is Northern, okra is Southern. Especially okra pickles. I like cooking on both sides of the Mason-Dixon line.

This recipe comes from an old Martha Stewart Living show, and my instructions assume you know canning basics. If you don’t, read more about here. Here’s a hint from a mistake I made one year falling for that everything-is-big-in-Texas way. Don’t use elephant garlic. It turns blue in the pickling salts.

Pickled Okra
2 lbs. tender okra
1 quart white vinegar
6 T. kosher salt
16 garlic cloves, peeled
8 red jalapeños, (opt.)
8 fresh dill heads
1/2 c. yellow mustard seeds

Wash okra and trim stems, leaving caps.

Prepare 8 canning jars and lids in boiling water bath, according to manufacturer’s instructions. Meanwhile, bring vinegar and salt to a boil with 3 cups of water.

Pull jars from water bath, drop in dill head, jalapeño, a pair of garlic cloves and 1 T. mustard seeds to each jar. Pack okra in tightly, pour over hot liquid, making sure okra is covered and there is about 1/2-inch head space at the top of the jar. Release any bubbles with a clean wooden skewer.

Wipe rims, screw on tops, and process for 10 minutes. Cool for 24 hours before storing. Let mellow for two months before opening. Keep refrigerated after opening.


  1. TXsharon on May 26, 2012 at 8:44 pm

    I love okra pickles. I haven’t had good ones since we ate the last of my grandmother’s. I love pickled beets too.

  2. Peggy Heinkel-Wolfe on May 27, 2012 at 8:50 pm

    These are really good, Sharon. It’s a little late, but I may yet plant some okra this year.

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