Pickled Okra

Donna Graffagnino


I love pickled "okree" and when I discovered this recipe over 30 years ago, it has been my one and only. The okra stays crunchy but tender, never slimy, and so well flavored. Use in veggie/relish trays, garnishes for bloody Mary's or peas and greens, or just for eatin' right out of the jar. With this recipe you can make as little as one jar or dozens, depending on how much okra you have.


★★★★★ 2 votes

30 Min
20 Min
Stove Top


  • about 1 lb
    whole tender okra, per quart jar

  • 1 tsp
    dill seed
  • 1 tsp
    kosher salt
  • 1 tsp
    mustard seed
  • 1/2 tsp
    celery seed
  • 2 large
    garlic toes, peeled
  • 3-4
    whole peppercorns
  • 2
    cayenne peppers or 1/2 tsp crushed red pepper flakes

  • 1 1/2 c
    cider vinegar
  • 1 c

How to Make Pickled Okra


  1. To figure out how many jars will be needed, pack one clean, unheated jar with as much okra as you can. Based on the number of pods that fit you can approximate how many jars you'll need based on the amount of okra you have. Usually about 4 pounds of okra will fill 5 quart jars.
  2. Sterilize jars using method below*, or use boiling water if you prefer. While jars are "cooking" trim the okra stems to 1/4 inch. Wash okra and set aside.
  3. Into each hot jar add 2 toes garlic, 2 hot peppers (or 1/2 tsp dried red pepper flakes), 1/2 tsp celery seed, 1 tsp dill seed, 1 tsp mustard seed, 1 tsp kosher salt, and 1/2 tsp sugar. Tightly pack okra into each jar, alternating the pods upright and upside down.
  4. Bring cider vinegar and water to a boil and pour over the okra, filling the jars to the very top. Wipe rims and seal while hot and let age for 2 months before using.
  5. *Note: To sterilize jars and lids, wash well and place jars on a foil lined baking sheet, and lids seal side up, in 225 degree oven for 15 minutes then lower heat to 200 degrees. Remove one jar at a time to pack with garlic, peppers, spices and okra then cover with hot vinegar mixture.

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