Pickled Okra

Charlie Marie


This recipe comes as an adaptation of the Mississippi Hot Dill recipe posted by Steve Young. I have been looking for a good pickled okra recipe which produces crisp results; I decided to use his pickle recipe, after reading so many raves about how wonderful the pickles are. I posted that I'd used it for okra and Steve suggested that I post what I did in a recipe for okra. Thanks Steve!


★★★★★ 1 vote

20 Min
1 Hr



  • ·
    okra, fresh and washed
  • ·
    garlic cloves, crushed
  • ·
    onion, sliced
  • ·
    hot peppers such as habanero, jalepeno or serrano (optional)
  • ·
    dill seed
  • ·
    mustard seed
  • ·
    ball pickle crisp

  • 4 c
  • 2 c
  • 1/4 c
    pickling salt

How to Make Pickled Okra


  1. Fill a large stockpot 2/3 with hot water, set onto the stove and bring up to a boil. Prepare jars and lids by washing and submerging in the boiling water. Boil 10 minutes. Remove jars from water and set onto a a clean towel. I leave the lids in the hot water while I work on the rest of the recipe.
  2. In the bottom of each jar, put a 1/2 teaspoon each of dill seed and mustard seed, one clove garlic, CRUSHED if you want a LOT of garlic flavor, if not, just poke a few holes in it. Put the pickle crisp in, according to the size of your jar (1/8 tsp for half pint, 1/4 tsp for pint). If you want your okra spicy, you may choose to put in a jalepeno or habanero, serrano or such. Pack jars with okra and onion, as tightly as possible.
  3. Bring the sterilizing water back to a boil. Bring the brine ingredients to a boil in a saucepan. Pour slowly over the okra to avoid air bubbles. Remove any that appear with a wooden skewer, just slide it between the jar and okra.
  4. Wipe the rims of the jars with a damp paper towel and put the lids and rings on. Submerge them in the boiling water and boil for 10 minutes. Remove them to the towel on your counter and let them cool. DO NOT TOUCH THE LIDS. You should hear them all pop within the next 15 minutes. If you have any that don't seal by the next 3 hours, you may choose to try to reprocess them 5 to 10 minutes, OR just store that jar in the fridge. Personally, I do the latter. Any time spent in the boiling water is "cook" time and will make them not be crispy.
  5. NOTE: I found the 1/4 cup of pickling salt to be a little too much for me. I listed it here because that is how the original recipe by Steve is, HOWEVER, I reduced it to 1/8 cup plus 1 tsp.

    Steve's instructions say to let them rest 6 weeks before enjoying them. I'm impatient. My okra sat less than 4 weeks and they were perfect.

Printable Recipe Card

About Pickled Okra

Dietary Needs: Vegetarian

Leave a Comment

The History of Candy Corn

The History of Candy Corn

Around Halloween bags of Candy Corn begin appearing on shelves and seeing them sparks varying reactions. It seems Candy Corn is loved or hated – and the opinions on each side are very strong. Yearly, though, it’s one of the most popular Halloween candies. It’s estimated by the National Confectioners Association that 35 million pounds […]

How to Make Lasagna

How to Make Lasagna

Lasagna is popular around the world. There are varying opinions of its origin. Many think its infancy is in Greece stemming from the Greek word “laganon” which refers to dough cut in strips. Proud Italians believe it has its roots in Naples, Italy. Others claim the oldest written recipe was found in a British cookbook. […]

10 Greasy Food Recipes Better Than Delivery

10 Greasy Food Recipes Better Than Delivery

We say we avoid it, but secretly we all love greasy food. After a night out enjoying a few drinks or when it’s been a hard day and you just want comfort food, a greasy meal makes everything better. Cheesy pizza… nachos… loaded fries… sometimes you just need to go for it and say calories […]