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Easy Pickled Okra

Jars of pickled okra in brine with garlic and spices, sealed with silver lids.
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A simple and crisp Easy Pickled Okra Recipe that uses a water bath method and one secret ingredient (Pickle Crisp) for long-lasting crunch. Perfect for canning or quick refrigerator pickles with spicy or classic variations.

  • Author: Catherine
  • Prep Time: 45 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 day 55 minutes
  • Yield: 5 to 6 half pints or 3 pints 1x
  • Category: Preserves
  • Method: Water Bath Canning
  • Cuisine: Southern
  • Diet: Vegetarian

Ingredients

Scale
  • 2 pounds fresh okra (2.5 to 4 inches long)
  • 2 cups 5% acidity vinegar (apple cider or distilled white)
  • 2 cups water
  • 2 tablespoons pickling salt
  • 6 large garlic cloves, halved OR 6 teaspoons chopped garlic
  • 6 small dried red chile peppers or 3 teaspoons crushed red pepper flakes (optional)
  • 3/4 to 1 teaspoon Ball Pickle Crisp (optional)
  • 6 half pint or 3 pint jars, washed and sterilized

Instructions

  1. Bring a large pot of water to boil for the water bath, ensuring it will cover jars by 1 inch.
  2. Wash okra and let dry on kitchen towels.
  3. In a medium saucepan, bring vinegar, water, and pickling salt to a boil.
  4. Place 2 garlic halves and 1 dried pepper (or 1 teaspoon chopped garlic and 1/2 teaspoon pepper flakes) into each sterilized jar.
  5. Add Pickle Crisp to jars: 1/8 tsp for half-pint jars or 1/4 tsp for pint jars (optional).
  6. Pack okra vertically into jars, alternating tips up and down for a tight fit.
  7. Pour boiling brine into jars, leaving 1/4 inch headspace.
  8. Use a knife to remove air bubbles and wipe jar rims clean.
  9. Apply lids and rings; tighten to fingertip tight.
  10. Process in a boiling water bath for 10 minutes (15 minutes for quart jars).
  11. Remove jars and place on a towel to cool for 12–24 hours. Listen for the “pop” as jars seal.
  12. Store in a cool place for at least one week before consuming for best flavor.

Notes

  • Always use vinegar with 5% acidity for safe canning.
  • Pickle Crisp is optional but helps maintain crunch.
  • Okra fits better in jars when alternating tip-up and tip-down.
  • Refrigerator method skips the water bath—store for up to 1 month in the fridge.
  • For spicy pickles, add more red pepper or dried chilies.

Nutrition

Find it online: https://recipeshots.com/easy-pickled-okra-recipe/