Pickled Okra Recipe
This Pickled Okra recipe delivers crisp, tangy pods with a bright vinegar bite and classic Southern flavor. The brine keeps the okra firm, never slimy, while spices add just enough punch. It’s easy to prepare and perfect for snacking, charcuterie boards, or garnishing cocktails. You’ll get clear instructions, pickling time tips, and seasoning ideas to customize each jar.
Servings: 6
Ingredients
- 2 lb Okra fresh, 2.5–4 inches
- 2 cups Vinegar 5% acidity
- 2 cups Water
- 2 tbsp Pickling Salt
- 6 cloves Garlic halved
- 6 each Dried Red Chile Peppers
- 1 tsp Calcium Chloride Pickle Crisp
Instructions
- Wash the okra under cool water, trim only the stem tips, and keep the pods whole to limit moisture release.
- Sterilize pint jars in boiling water for 10 minutes, then keep them hot until filling time.
- Heat vinegar, water, and pickling salt in a saucepan until it reaches a steady boil.
- Add garlic, chile peppers, and a small pinch of calcium chloride to each hot jar.
- Pack okra tightly into jars, alternating tip directions so the pods fit snugly.
- Pour hot brine over the okra, leaving 1/4 inch headspace, then remove air bubbles and seal jars fingertip tight.
- Process jars in a boiling water bath for 10 minutes, then cool undisturbed for 12 hours.