How to Make Pickled OKRA - Easy Recipe - Steph’s Stove

Pickled Okra


2 pounds fresh okra - about 36 pods
3 cloves of garlic
3 teaspoons fine sea salt
3 teaspoons dill (dried or fresh)
¾ teaspoon whole peppercorns
1 ½ cups water
1 ½ cups white vinegar
3 pint canning jars
3 new canning lids
3 canning rings
If purchasing new jars, they will include lids and rings.
Do not reuse canning lids for best results.
Canning rings may be reused; however, lids should always be new.

Thoroughly wash okra pods, place on a clean dish towel, and allow to dry. Trim stems but do not cut into the pods. Place aside.

Wash canning jars, lids, and rings in warm soapy water. Allow to dry on a clean dish towel.

Using a large pot or canning pot, fill with water, place a trivet inside the pot, and bring to a boil. In a smaller pot, add water, and bring to a boil. Place jars into the large pot to sterilize, and jar lids/rings into the smaller pot. Allow jars, rings, and lids to remain in the hot water for about 10 minutes before packing.

Combine water and vinegar in a medium saucepan and bring to a low boil.

Remove jars from the pots carefully using tongs and place on a cutting board or dish towel. Pack each jar tightly with whole okra pods by adding stems down and points (the end) facing up varying between smaller pods and medium pods.

Add to each jar the following: 1 garlic clove, 1 teaspoon dill, 1 teaspoon salt, and ¼ teaspoon peppercorns.

Using a ladle, fill each jar with the brining liquid. If the liquid has boiled too long it will begin to evaporate. If so, mix more at a 1:1 ratio. Fill jars to cover okra pods or about to the bottom ring of the jar.


Using a straw or skewer, poke any excess air and be sure all pods are submerged in the brining liquid.


Using a clean cloth, wipe the ring of each jar. Place lids on each jar and then add the ring. Tighten the ring to fingertight only.


Place jars into the large pot with boiling water and process for 10 minutes. Remove from the pot carefully with canning tongs, place on an even surface to cool, tighten lids after the jars have cooled. Okra will be completely “pickled” after about 4-6 weeks. Store the jars for up to 1 year. Enjoy!


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