How To Pickle Okra

At her farm in Oxford, Mississippi, Debutante Farmer Elizabeth Heiskell has more okra than she knows what to do with. So, as any good Southerner would do, she turns to pickling. Master the art of canning with her easy-to-follow tutorial on how to pickle okra.

The Debutante Farmer's Guide To Pickled Okra


  • Brush 4 ½ pounds washed fresh okra lightly with a piece of nylon net or a brush to remove “fuzz.”
  • Trim stems from okra.
  • Bring 8 cups apple cider vinegar, 1 cup water, and ½ cup salt to a boil in a 4-quart saucepan over medium heat.
  • Pack half of okra vertically in 2 layers in 5 (1-pt.) hot sterilized jars, filling to ½ inch from top. First layer should be packed with stems down and the next with stems up.
  • Add 1 garlic clove, 1 serrano pepper, 1 tsp. dill seeds, and 1 tsp. mustard seeds to each jar.
  • Pour half of hot vinegar mixture over mixture in jars, filling to ½ inch from top.
  • Seal and process as directed below.
  • Repeat okra packing procedure with 5 more hot sterilized jars.
  • Seal and process as directed.
  • Let stand at least 7 days before serving.

A Three-Step Guide to Puttin’ Up

Yes, it really is that easy. To get started, you’ll need a basic canner, a jar lifter, and a canning rack. Look for a 9- or 12-piece canning kit, which will include all of these pieces and more.

Step 1: Sterilize

Bring a canner half full of water to a boil; simmer. Place jars in a large stockpot with water to cover; bring to a boil, and simmer 10 minutes. Place bands and lids in a large saucepan. (Always use new lids.) Using a ladle, cover bands and lids with hot water from canner to soften gaskets. Let stand 10 minutes.

Step 2: Prepare Recipe

Meanwhile, prepare recipe. Remove hot jars from stockpot, 1 at a time, using jar lifter, and fill as directed in recipe.

Step 3: Seal & Process

Wipe rims of filled jars. Cover at once with metal lids, and screw on bands (snug but not too tight). Place jars in canning rack, and place in simmering water in canner. Add more boiling water as needed to cover jars by 1 to 2 inches. Bring water to a rolling boil; boil 10 minutes, adjusting processing time for altitude. Turn off heat, and let stand 5 minutes. Remove jars from canner, and let stand at room temperature 24 hours. Test seals of jars by pressing centers of lids. If lids do not pop, jars are properly sealed. Store in a cool, dark place at room temperature up to 1 year. Refrigerate after opening.


I'm Elizabeth Heiskell, the Debutante Farmer. And honey, when we are covered up with okra on the farm, I can tell you we are in our kitchen putting it up. Today, I'm gonna share with you how easy canning is. We're gonna start with our canning liquid. So, we have eight cups of cider vinegar, one cup of water, and then a half a cup Of salt. So were gonna bring this to a boil and then we're gonna move over to our jars. So we have our hot jars. These have been sterilized. So you want to be careful. Make sure you use a rag when you're getting ready to stuff your jars. We're gonna do one teaspoon of mustard seeds. One teaspoon of dill seeds. We're also gonna throw in a clove of garlic. Now with this, you wanna make sure that you poach it in just a little bit of simmering water. What that's gonna do is stop it from oxidizing once we add our vinegar. Now when we start packing these, this okra in, you wanna make sure that you pack it as tight as a tent revival. People in a tent revival is what I'm talking about. We're gonna do some that will have the stems up. Some that will have the tips up just to make sure that it's very, very snug. Once it's all packed in, it's time to put our hot pickling liquid in. Now again, be careful we've got hot liquids, and we don't wanna burn ourselves. Now you wanna take it up just to the rim, Of this jar. And so that's absolute perfect. You have to make sure that all of our okras are submerged. So you wanna make sure that this lid is snugly on. You don't have to do it really, really tight because that's what this boiling water is for but you do wanna make sure it's snug. So then you can take it here and it's gonna go straight into our boiling water. And what that will do is it's gonna finish the processing. Now what you wanna do after you add your jars in, you need to make sure that you let it boil for at least ten minutes. So wait for the water to come back to a boil, and then let it process for ten minutes. That's really, really important, to make sure that we get a good seal. So now that this has been about ten minutes It's time to bring it out, and then we wanna invert it, just to make sure that we get a really good seal. So we're gonna leave this on our counter for 24 hours, and what you wanna do is make sure that the next morning, that this lid doesn't pop when you touch it. If it's popped, then it didn't process, and you can always put it in the refrigerator, but it's not going to be something that you're going to be able to put on your shelves. So, this is one of our jars that we did last summer. So, we can go ahead and test it. It's not popping. Absolutely perfect. I cannot wait Yeah. Did y'all just hear that? That was perfect. That's what you want to hear every single time that you open a jar of pickles. Honey, I'm right back in Summer! That's absolutely amazing.
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