When folks think “pickled” they tend to think of cucumber pickles. But if you’re from anywhere in the South that’s just not necessarily the case – we pickle everything! This is a classic example – slightly spicy, with just the right amount of crisp and a bite of delightful tangy brine – pickled okra is a staple in Southern pantries. And after one bite, you’ll understand why!
Loaded with spices and seasoning, pickling okra is an easy treat to make. And it’s a simple way to take advantage of this distinctive summer vegetable, preserving it for the cooler fall months ahead. Fresh okra pickled in a vinegar brine flavored with kosher salt, black peppercorns, dill seed, dry mustard, and mustard seeds plus a bit of heat from red pepper flakes.
Toss in savory bites of garlic and onion then pour over the okra pods and you’ve got pickled goodness! Even if you’ve never made any type of pickle this is easy enough for a novice. You can refrigerate the pickled okra or process the jars in a water bath to keep in your pantry for later. And adjust the heat by tossing in extra red pepper flakes or if you like more garlic – well, add more garlic. Tweak away to suit your taste!
Look for fresh okra, with pods about 3” to 4” in length so that they fit perfectly in a pint size jar. Large okra pods also tend to be tough so avoid them for any use. When buying canning jars, pick the wide mouth style – they are easier to work with when packing the okra inside.
Pickled okra is a fun addition to any relish plate or a slightly unconventional cheeseboard served alongside pimento cheese and cheddar biscuits. Even straight up, pickled okra brings the right tang!
Pickled Okra
2 tablespoons kosher salt
2 tablespoons black peppercorns, slightly crushed
1 tablespoon dill seed
1 teaspoon dry mustard
1 tablespoon mustard seed
2 teaspoons red pepper flakes
2 teaspoons chopped garlic
1 medium sweet onion, thinly sliced – about 1-½ cups
4 cups white vinegar
3-½ pounds whole fresh okra pods, about 3” to 4” each, with just the very tip of the stem trimmed
Place the kosher salt, the peppercorns, dill seed, dry mustard, mustard seed, red pepper flakes and chopped garlic in a large stockpot.
Add the sliced onions and the white vinegar. Bring the brine to a boil over medium heat. Reduce the heat to medium-low and simmer for 10 minutes.
Pack the okra pods into five clean, sterilized pint sized jars, alternating top to bottom to fit firmly. Ladle the hot brine and spices into the jars, leaving about ¼” headspace (room to the top).
Then top each with some of the sliced onion. Wipe the top of the jars and seal with clean, sterilized lids.
Refrigerate the jars or process in a water bath following the jar manufacturer’s directions. Ball makes wonderful canning jars and has great step-by-step guidelines to canning safely on their website.
Let the okra age in the brine for at least 4 to 5 days before serving.
Pickled Okra
Equipment
- Large stockpot
- 5 Wide mouth pint-size jars with lids
- Canner*
Ingredients
- 1 teaspoon dry mustard
- 2 tablespoons black peppercorns, slightly crushed
- 1 tablespoon dill seed
- 2 tablespoons kosher salt
- 1 tablespoon mustard seed
- 2 teaspoons red pepper flakes
- 2 teaspoons chopped garlic
- 1 medium sweet onion, thinly sliced – about 1-½ cups
- 4 cups white vinegar
- 3-½ pounds whole fresh okra pods, about 3” to 4” in length, with just the very tip of the stem trimmed
Instructions
- Place the kosher salt, the peppercorns, dill seed, dry mustard, mustard seed, red pepper flakes and chopped garlic in a large stockpot.
- Add the sliced onions and the white vinegar.
- Bring the brine to a boil over medium heat. Reduce the heat to medium-low and simmer for 10 minutes.
- Pack the okra pods into five clean, sterilized pint sized jars, alternating top to bottom to fit firmly.
- Ladle the hot brine and spices into the jars, leaving about ¼” headspace (room to the top).
- Then top each with some of the sliced onion. Wipe the top of the jars and seal with clean, sterilized lids.
- Refrigerate the jars or process in a water bath following the jar manufacturer's directions. Ball makes wonderful canning jars and has great step-by-step guidelines to canning safely on their website.
- Let the okra age in the brine for at least 4 to 5 days before serving.
