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Pickled Okra


Okra is known to be slimy but pickling them is the crunchy cure, enjoy! Serving suggestions: The perfect garnish to a chilled glass of spicy tomato juice.

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Rate this recipe 3.8/5 (11 Votes)


  • 1 1/2 pounds fresh okra
  • 3 teaspoons dried dill
  • 3 teaspoons sugar
  • 2 cups water
  • 1 cup vinegar
  • 2 tablespoons canning and pickling salt
  • 3 (1-pint) canning jars and lids, sterilized


Servings 3
Preparation time 5mins
Cooking time 20mins


Step 1

Sterilize jars and lids directly before using for 10 minutes in simmering water or in the dishwasher. Remove one at a time when ready to fill.

Divide the fresh okra evenly between the three-pint jars. Place 1 teaspoon of dried dill and 1 teaspoon sugar into each jar.

In a medium saucepan over medium heat, stir together water, vinegar and salt. Bring to a boil. While vinegar mixture is still hot, ladle into the hot sterilized okra jars, filling to within 1/4 inch of the top. Wipe rims with a clean damp cloth and seal jars with lids and rings. Process in a boiling water bath (making sure water level is 1 inch over the top of the jars) for 10 minutes. Remove from water bath and allow to cool on the counter.

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