Pickled Okra




About: I work at instructables by day, and turn into a stitch witch by night. follow me on instagram @jessyratfink to see what i'm working on! ^_^

I was introduced to pickled okra a few years ago at a party, and have not been able to get enough since then! I like my pickled okra really vinegar-y and spicy, but you can always alter my recipe to suit your tastes.

This is a quick version of pickled okra - it takes maybe a half hour to pull together and it'll keep in the fridge for weeks!

If you're scared of okra, this is a good route to go - it won't be slimy at all! Actually very crunchy and wonderful. And if you haven't tried pickled okra before, now a great time to start. It's super cheap to make your own! :D

Step 1: What You'll Need:

  •     1 pound okra, rinsed (I used a little over a pound)
  •     2 cups white vinegar (or a mix, I'll explain below)
  •     1 cup water
  •     3-6 garlic cloves
  •     2 tablespoons sea salt
  •     1 tablespoon dried dill
  •     1 1/2 teaspoons red pepper flakes
  •     1 teaspoon black peppercorns
  •      jars for canning
Try to find nice, young okra without lots of wear and tear. :)

If white vinegar is too strong for you, considering doing half and half with another type - white wine, apple cider, rice wine. I like the extra bite of white vinegar - but you should play around and see what works best for you.

Garlic is all up to you, but I think okra pickles are best when they are super garlicky.

You can also adjust the seasoning quite a bit - if you think they'll be too hot, scale the crushed red pepper back. Or even add some mustard seed or something totally different! I bought some pickling spice and thought about using it, but it smelled too sweet for me. If you'd like them hotter you can add a little hot sauce or fresh jalapenos, if you like them sweeter, add a little bit of sugar.

The most important parts of this recipe is a 2:1 ratio of vinegar and water, the two tablespoons of salt, and having some kind of spice. :)

Step 2: Bring the Ingredients to a Boil!

Combine everything but the okra and garlic in a pan.

Bring to a boil and then turn it off.

Rinse the okra well while this is happening if you haven't already! Don't want any dirt in our pickles. :)

Step 3: Pack the Jars!

Pack the jars tightly with the okra, adding in garlic cloves as you go along. In this case, the pint sized jar got two cloves, the quart got three.

Try to pack it up to right below the neck of the jar.

Step 4: Add the Pickling Liquid!

Your liquid still needs to be very hot - so if it's not still steaming, bring to a boil again.

Pour the pickling liquid over the okra - you should have just enough to cover. Try to make sure you get an equal amount of spices in each jar. :D

Step 5: Let It Cool, Then Put Them in the Fridge.

Let the jars sit out on a counter without the lids on for about an hour. You want them to come down pretty close to room temp. The jars should only be slightly warm to the touch, and there should be no condensation in the neck of the jars. :)

Once they're cooled, screw on the lids and stick them in the coldest part of your fridge.

You can eat them the next day - but they're even better a few days down the road.

You can expect pickled okra to last 3-4 weeks in the fridge - I've never let them go longer than that. So make a batch and share them! :D



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    14 Discussions


    Question 9 months ago on Step 5

    My okda is bloody hard. How, to soften, just a touch?? Thanks


    1 year ago

    I made it snd it is good but rather salty. My daughter told me I forgot to put some hot peppers on it. Canning add some now after I have opened them from being sealed?

    1 reply

    Reply 1 year ago

    Definitely! After a couple of days in the fridge, the peppers should start to mingle with everything else. :)


    1 year ago

    I made it and it was easy and delicious. Waaay better than any other pickled okra I've ever had. My spices were regular table salt, dill seed, mustard seed, a dash or two of red pepper flakes, and ground black pepper. No garlic. Thanks for the tutorial!

    Minnie Ma

    1 year ago

    I made it last summer and was great. Today I made a batch with gochjang in the boiling mix. Can't wait! But i will...

    1 reply

    2 years ago

    Whats the shelf life? Canning usually allows around three years of shelf life but you said your recipe lasts weeks in the fridge. What about unrefridgerated ? Wonderful 'able :)


    7 years ago on Introduction

    Nice Instructable. I'm growing okra for the first time this year and will try this. The family hates even the thought of okra but I'm interested in trying it when it's not all slimy, as I've had before. This could be the ticket. Thanks.

    2 replies

    Reply 5 years ago on Introduction

    If you will leave the okra pods whole and boil them, they will not be slimy. Cut stems very short, but do not cut into pod. Boil them in a until tender and salt lightly. They are delicious. Okra likes 100ºF weather, but needs water and needs to be picked daily.


    7 years ago on Introduction

    I faved this recipe to try when I successfully "try" and succeed in growing my own okra. ;-)

    Thanks Jessy!

    1 reply

    7 years ago on Introduction

    For people who don't like the slimy-ness of okra, pickled is the way to go. I, personally, like the flavor and consistency of okra in all of it's forms. I'm really glad to see an 'ible about this and look forward to when the farmer's market has it at the end of the summer so I can try this out!