Southern menus involve comfort food galore. From sides like buttermilk biscuits to hearty meals like fried chicken with gravy—these recipes hit the spot every time. Among these treasured dishes, you’ll find pickled okra.
The pickled pods are a favorite to use in salads and sandwiches and as a side for casseroles and grilled meats. They have a crunchy texture and briny, spicy tang!
You can make pickled okra two ways. With the refrigerator method, hot brine is poured over okra in a jar, then they’re stored in the refrigerator for 1-2 months. This is similar to making cucumber quick pickles, except that you should give okra 2-3 days to rest in the fridge before eating. You can also use a water bath canning method, where sterilized jars of okra and hot brine are sealed and preserved in a boiling water bath. This pickled okra will last for up to a year.
How to Make Pickled Okra: Water Bath Canning Method
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This recipe from Taste of Home Community Cook Joan Hallford requires a hot water bath on the stovetop and takes several weeks to complete. But trust us—it’s worth the wait. If you’re new to this method of canning, check out our Canning 101 guide before you start.
Ingredients
- 1/4 teaspoon dill weed (or a couple sprigs of fresh dill)
- 13-16 okra pods
- 1 cayenne pepper pod
- 1-3 garlic cloves
- 1/2 cup water
- 1/4 cup apple cider vinegar
- 1 tablespoon salt
Instructions
Step 1: Fill the jars
Place the dill in the bottom of a hot, clean mason jar. Pack in the okra, cayenne pepper pod and pieces of garlic.
Step 2: Boil the brine
Bring the water, vinegar and salt to a boil.
Step 3: Pickle
Carefully ladle the hot liquid over your okra, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary. You don’t want to overfill the jar—it’s one of the most common canning mistakes people make.
Wipe the rims, then center a lid on the jar, screwing on the band until it’s fingertip tight.
Step 4: Process
Place the jar into a canner with simmering water, ensuring that it’s completely covered with water. Bring to a boil and process for 10 minutes. Remove the jar and cool.
How to Make Pickled Okra: Refrigerator Method
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This pickled okra recipe comes to us from Taste of Home Community Cook AJ Lively. It involves simple ingredients and no boiling or fussy canning. Simply make room in your fridge! If you’re not familiar with canning, this is the method to start with.
Ingredients
- 13-16 okra pods
- 3 cloves garlic, crushed
- 1 tablespoon kosher salt, plus more for salting okra
- 1 cup white vinegar
- 1/2 cup apple cider vinegar
- 3 tablespoons sugar
- 1/2 teaspoon red pepper flakes
- 1 teaspoon mustard seeds
- 2 tablespoons water
Instructions
Step 1: Prep the pods
Carefully trim the stems off the okra pods so the tops are flat, but the pod isn’t opened. Place the okra pods in a strainer and sprinkle them with kosher salt. Place the strainer over a bowl or in the sink to drain the moisture.
Step 2: Make the brine
Combine the vinegars, sugar, red pepper flakes, mustard seeds and water in a pan and bring it to a boil. Reduce the heat and simmer for 5 minutes. Remove the pot from the heat and let the vinegar mixture cool. Meanwhile, thoroughly rinse and pack the okra pods into a large, clean mason jar.
Step 3: Pickle
Carefully pour the brine over the okra pods until the jar is full. Tightly screw on the lid. Refrigerate for 48 hours before enjoying. (We know the wait may be hard, but this ensures the perfect pickled consistency.)
Tips for Making Pickled Okra
How do you pick the best okra pods?
Choose smaller okra pods that are 3-4 inches in length. Larger okra are likely overripe and will create pickles with a tough or slimy texture. Skip any pods with bruises or soft spots.
What other spices can you add to pickled okra?
You can experiment with all kinds of ingredients that pair well with okra: fresh dill or dill seeds, citrus flavors like lime juice or lemon slices, cilantro, fresh ginger, cumin seeds and even curry powder. You can also add whole peppers like Thai chiles, habaneros or jalapenos in with the okra for more flavor and heat.
How should you store pickled okra?
Jars of pickled okra that have been sealed with the water bath canning method can be safely stored at room temperature for up to a year. Once opened, pickled okra can be stored in the fridge for 1-2 months. The same goes for quick-pickled okra.
What can you serve with pickled okra?
While tasty to snack on right out of the jar, the versatility of pickled okra is one of the best things about it. As a side dish to meals like cheesy casseroles, grilled meats and fried chicken, the salty, vinegary flavor of the pickles helps refresh the palate between bites of heavier foods.
Pickled okra can also be chopped and added to salads or coleslaw for crunch and flavor. You can even create a unique pickle martini or Bloody Mary—just place a whole, pickled okra in the glass instead of a regular pickle!
Our Best Pickled Recipes
Watermelon Rind Pickles
"Waste not, want not" has always been smart advice—especially when it produces pickled watermelon rind that's so refreshing. There are many
types of pickles and this for sure is one of a kind! Serve these straight out of the jar at your next backyard barbecue, and be prepared for all your guests to ask for this pickling recipe.
Go to Recipe
If you were wondering, you can also find out if pickles are good for you.
Garlic Dill Pickle RecipeIs there a
type of pickle more iconic than garlic and dill? This recipe makes three 1-quart jars: eat one with these
homemade pastrami sandwiches, another with
Gouda turkey clubs and one all by itself with your bare hands. There's a reason this is one of our favorite pickling recipes!
Also check: What’s sweet, sour, spicy, and red all over? AÂ
chamoy pickle, the latest viral recipe taking over TikTok.
Pickled StrawberriesI developed a unique healthy recipe to feature my most-loved spring and summer fruit. My favorite way to serve these pickled strawberries is as an appetizer with cheese. —Roxanne Chan, Albany, California
Refrigerator Dill PicklesEasy and economical, refrigerator dill pickles are tangy, zesty and crispy. No one will believe you made them yourself! —Jake Haen, Ocala, Florida
Pickled CornWhen fresh corn is in season and you're overeating it straight off the cob, try making pickled corn instead! —Amanda Phillips, Portland, Oregon
Pickled Brussels SproutsBrussels sprouts are delicious and versatile—they're good when
roasted,
grilled and even
raw. It should be no surprise that these sprouts are also outstanding when pickled with garlic, onion and a pinch of chili flakes.
Pickled EggsEver since I can remember, my mother served this pickled egg recipe at Easter. It was a tradition that my family expected. I made them for my granddaughter the last time she visited and they were all gone before she left. —Mary Banker, Fort Worth, Texas
Pickled Green TomatoesI had no clue what to do with all the green tomatoes from my garden until my husband said to pickle them. I thought he was nuts, but they are fantastic! Making pickled green tomatoes is a wonderful way to keep your garden produce from going to waste. —Lori Eaton, Downs, Kansas
Pickled JalapenosI started canning Hungarian hot and mild peppers with my dad every year, but they are hard to find in California, so I now make pickled jalapenos instead. They stay crunchy, unlike the mushy kind you find at the store. —Lou Kostura, Belmont, California
Homemade Pickling SpiceIn the mood for pickling recipes, but don't have store-bought pickling spice on hand? There's a good chance that you already have the ingredients to make this homemade version. Then, get ready to make all kinds of
pickled vegetables.
Pickled CarrotsMy mother is the only other person I've known to make this recipe. In fact, when I take it to a potluck or picnic, no one has ever heard of pickled carrots. But once they try them, they are hooked. —Robin Koble, Fairview, Pennsylvania
Best Ever Sweet PicklesThese pickle rounds are refreshing, crunchy and utterly irresistible. Chop the pickles up and stir into
old-fashioned egg salad, or use them as a sweet-and-sour accent on top of
spicy cheeseburgers.
Pickled Sweet PeppersThis pickled pepper recipe uses a mix of red bell peppers and banana peppers for a variety of flavor and color. You can make this recipe using
any type of peppers from the store or even
hot peppers from the garden.
Pickled PeachesFresh peach quarters pickled with sugar and warm spices is a classic southern treat. Serve these tart pickled peaches with
homemade ice cream, fresh baked
buttermilk pound cake or roasted meats like
pork chops.
Spiced Pickled BeetsOne of our favorite pickling recipes, these sweet-and-sour pickled beets are infused with warm autumn spices—which, quite honestly, are welcome all year round. Try serving them on toothpicks with a piece of nutty cheese, like Gouda.
Pickled Green BeansThese zippy little pickles have a spicy bite thanks to a generous amount of cayenne pepper. Try them in Bloody Mary for a brunch cocktail that will really wake you up!
Pickled Red OnionsEveryone should have a jar of this pickled red onion recipe in their refrigerator at all times. I put them on everything and they keep for weeks, if they last that long. —James Schend,
Taste of Home Deputy Editor
Pickled Asparagus RecipeLooking for a pickle recipe that's familiar, yet different? Instead of using a classic garlic-dill pickle brine with cucumbers, try this recipe that uses asparagus instead.
Pickled Green Tomato RelishGot a big bushel of unripe tomatoes, but can only eat so many
fried green tomatoes? This relish recipe will put that bumper crop to good use.
Bread and Butter PicklesThese old-fashioned bread and butter pickles are ideal for making crispy
air-fryer pickles, and are great for adding some cooling contrast to this recipe for
chipotle chili sloppy joes. You'll never be able to settle for store-bought again.
Pickled CabbageMy mother picked up this pickled cabbage recipe in Pennsylvania, and as long as I can remember, there was always a "bucket" of slaw in the refrigerator. Now I have an old stoneware butter crock in my refrigerator filled with the same!
Dill Pickle RecipeGrandma knew a thing or two about pickling recipes. Once you're done eating these amazing pickles, don't throw out the brine. There are all kinds of
ways to use leftover pickle juice, like as a tenderizing meat marinade or a cocktail ingredient. (This is
how to make a dirty martinis!)
Pickled ApplesThese easy pickled apples are perfect alongside a pork entree or salad, or with a charcuterie cheese board. —Rashanda Cobbins, Milwaukee, Wisconsin
Tangy Pickled MushroomsThis basic pickled mushroom recipe is lightly seasoned with dried tarragon, but if you like your pickles bursting with herbal flavors, feel free to add more. You can also use dried basil, oregano,
herbes de Provence or any other herb or spice you enjoy.
Sweet and Sour Zucchini PicklesPickled zucchini is a great way to use up all those green beauties in your garden. And if you've never tried
growing your own zucchini, give it a shot. It's even easier than you think!
Refrigerator PicklesThis easy refrigerator pickles recipe is a great way to use cucumbers and onions from the garden. Here in upstate New York, we have an abundance of cucumbers. —Catherine Seibold, Elma, New York
Spicy Pickled GarlicRaw garlic cloves are too harsh to eat on their own, but when pickled, the flavors mellow significantly. Try popping one of these pickled cloves in your next Gibson instead of using a cocktail onion.
Favorite Bread & Butter PicklesYou can eat bread and butter pickles with
just about anything. But if you need more ideas, here are some good ones: Add chopped pickles to
tuna salad (or add sliced pickles to a
tuna melt); mix them into
tartar sauce instead of dill pickles; eat them straight out of the jar!
Sweet & Spicy Pickled Red Seedless GrapesGrapes might not be the most obvious choice for a canned pickle recipe, but once you taste these pickled red grapes, you'll wish you'd known about them sooner. The pickling liquid for these grapes includes red wine, vinegar and common pickling spices like coriander, mustard seeds and hot pepper; it also contains warm spices like cinnamon and star anise along with brown sugar. The flavor-packed grapes are delicious on an
antipasto platter or on a
fruit and cheese board.
Homemade PicklesMy husband grows cucumbers, garlic and dill in the garden and eagerly waits for me to make these homemade pickles. The recipe comes from my grandmother.—Angela Lienhard, Blossburg, Pennsylvania
Pickled Peppers RecipeYou can pickle
any pepper with this recipe from Ball brand, the grandfather of
home canning products. It's hard to go wrong with jalapeno, but banana peppers and other types of peppers are on the table, too.
