How to Make Pickled OKRA - Easy Recipe - Steph’s Stove

Pickled Okra
2 pounds fresh okra - about 36 pods
3 cloves of garlic
3 teaspoons fine sea salt
3 teaspoons dill (dried or fresh)
¾ teaspoon whole peppercorns
1 ½ cups water
1 ½ cups white vinegar
3 pint canning jars
3 new canning lids
3 canning rings
If purchasing new jars, they will include lids and rings.
Do not reuse canning lids for best results.
Canning rings may be reused; however, lids should always be new.
Thoroughly wash okra pods, place on a clean dish towel, and allow to dry. Trim stems but do not cut into the pods. Place aside.
Wash canning jars, lids, and rings in warm soapy water. Allow to dry on a clean dish towel.
Using a large pot or canning pot, fill with water, place a trivet inside the pot, and bring to a boil. In a smaller pot, add water, and bring to a boil. Place jars into the large pot to sterilize, and jar lids/rings into the smaller pot. Allow jars, rings, and lids to remain in the hot water for about 10 minutes before packing.
Combine water and vinegar in a medium saucepan and bring to a low boil.
Remove jars from the pots carefully using tongs and place on a cutting board or dish towel. Pack each jar tightly with whole okra pods by adding stems down and points (the end) facing up varying between smaller pods and medium pods.
Add to each jar the following: 1 garlic clove, 1 teaspoon dill, 1 teaspoon salt, and ¼ teaspoon peppercorns.
Using a ladle, fill each jar with the brining liquid. If the liquid has boiled too long it will begin to evaporate. If so, mix more at a 1:1 ratio. Fill jars to cover okra pods or about to the bottom ring of the jar.
Using a straw or skewer, poke any excess air and be sure all pods are submerged in the brining liquid.
Using a clean cloth, wipe the ring of each jar. Place lids on each jar and then add the ring. Tighten the ring to fingertight only.
Place jars into the large pot with boiling water and process for 10 minutes. Remove from the pot carefully with canning tongs, place on an even surface to cool, tighten lids after the jars have cooled. Okra will be completely “pickled” after about 4-6 weeks. Store the jars for up to 1 year. Enjoy!
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[@Fodiehillfarm]

New subscriber! Just getting into canning and wanted to try canning okra. Just did a search and your video popped up. Small world… I’m in Quitman. Never had any people to teach me how to cook or do anything in the kitchen really. So I love when I find channels like yours to watch and learn. Bought 8lbs of Okra today and I’m about to pickle them now! 😊

[@belindawest3558]

The seasoning I use is 1T cayenne, 2 t dill seed, 1 clove Gaelic and a small jalapeño pepper along with 1/4 citric acid. I put the salt in the vinegar and water mixture. Then I process for 15 minutes in a water bath

[@stephsstovebystephaniethom7249]

Spicy 🌶️ okra! I bet it is delicious 😋

[@joeslaughter-rw3nx]

I love okra any way youight fix them. So, if I get hold of enough okra,I definately will try to pickle some. Thank you for this recipe.

[@stephsstovebystephaniethom7249]

Your welcome! I do hope you are able to get some okra and pickle some for yourself. It is delicious 😋

[@iamreginafanus]

Hi all. I’m new to canning my own veggies. The videos I watched placed a top on the pot while jars are water bathing. Is that not necessary?

[@teresalangford5766]

Never heard of tightening your rings after they come out of the canner. Been canning for 55 years. Ball and other canning instructions say Never touch your jars for 12-24 hours and take rings off after this time period. The rings off are to help indicate if your lids are still on good and well when you go to use the food. The rings on can prevent your lids to have a false seal even after they sealed at the initial canning process. Hope this helps.

[@eleanorcarrington718]

Smith Jeffrey Wilson Brian Lewis Richard

[@iamreginafanus]

What temperature should I put the water bath pot on?

[@sandraantoniohuber7820]

Hi, I'm your new subscriber, I'm from Switzerland, I have a question, you have a problem with the translation because when you put it to translate into other languages, it doesn't work❤❤

[@stephsstovebystephaniethom7249]

Welcome to my channel! I’m not sure exactly how to correct this BUT I will definitely check into this. Thank you for watching and your comment. Have a blessed day!

[@sandraantoniohuber7820]

@@stephsstovebystephaniethom7249 Hi, thank you very much for answering me yes, we have a list of countries to translate the language but it is not working and it is a pity because for us who do not understand English and using the translator it is difficult

[@stephsstovebystephaniethom7249]

What specific language is the translation having difficulty with: German, French, Italian or Romansh.

[@IMakeMyBacon]

Taping the lids !!! 😢

[@latrice8262]

whats the shelf life for them?

[@garrycarter8485]

HI. WOULD YOU NEED TO ADD PICKLE CRISP GRANULES TO MAKE IT CRISPY

[@stephsstovebystephaniethom7249]

You could if you like but not necessary. I’m glad you enjoyed the video. Thanks for watching and I hope you have a blessed evening!!!

[@garrycarter8485]

THANK YOU @@stephsstovebystephaniethom7249

[@inthesparrowsnest]

Someone just gave me a bucket of fresh okra!! I've never canned before, but have all i need to. Can i use quart jars instead of pints? It's what I have on hand. How much water evaporates when filling the jars with okra? Does it matter how much does? ok, I got ahead of you, lol. Do you have to reheat the jar with okra that needs more brine, or does it stay hot enough? Thank you!!

[@stephsstovebystephaniethom7249]

How exciting to get a bucket full of okra as a gift! Let me try to answer each question as I understood them. 1- you can use any size of jar to pickle the okra. They just require a large and deep enough pot that will allow the jars to be covered by 1” when processed. My pot was a 12 quart stockpot and the smaller jars worked best for me. 2-you don’t have to reheat the jar if it needs more brine (like mine in the video) unless the jar is completely cold when adding more liquid. The jars should be sterilized, which will make the jar warm, and allow you to add the warm brine. I would never add hot liquid to a cold or room temperature jar as it always has the potential to crack due to the extreme temperature difference. I hope this helps and I’m excited for you to pickle your first batch of okra. Please let me know how it turns out! Thanks for watching and your questions. Have a blessed day!

[@inthesparrowsnest]

@@stephsstovebystephaniethom7249 Thank you so much!!! I am having a friend come over to help who has never canned either, so we are looking forward to it. Yes! I have a huge pot to cover the quart size. I will let you know!

[@stephsstovebystephaniethom7249]

Sounds like you are off to a great start!!!

[@bobfarley4102]

I'm from Georgia too. Work on your accent.

[@stephsstovebystephaniethom7249]

Not sure what part of Georgia you are from but I’ve lived here most all of my entire life. If I had to “work” on an accent it would not be mine. Then, it would be fake. 😉 Have a blessed weekend!

[@andreaperkins4943]

Thanks for this video, I'm trying for the first time to pickle something and okra it is!! I'm wondering about the ratio of the brine mixture, okra pieces, and jars. I got 2 lbs of okra like your recipe, but is 3 pint canning jars enough? I feel like I will need more jars and then I should double the brine recipe to have enough? Thanks for any advise :)

[@stephsstovebystephaniethom7249]

You may need to double the brine depending on how many you can’t fit into the jars. I would do the three you have first and then see if you need more. I’m excited for you! Have fun pickling ! 😊

[@andreaperkins4943]

Thank you so much! I’ll keep you posted. I decided to pickle some green beans and this Chinese vegetable the guy at the market gave me to try lol

[@andreaperkins4943]

I ended up with six jars of okra, and I’m having a hard time with the tips sticking up and over the top of the water

[@stephsstovebystephaniethom7249]

@@andreaperkins4943 maybe you could have squeezed one more okra pod in to make them tighter. Just flip them over to distribute the brine about once a week and they will be fine. I had a few that did this too. The pods will get more tender over time. Great job!

[@IMakeMyBacon]

I wouldn't tip the jars when removing from Bath,

[@stephsstovebystephaniethom7249]

Thanks for the tip! 🤣

[@IMakeMyBacon]

@stephsstovebystephaniethom7249 I am using your recipe though 😋

[@stephsstovebystephaniethom7249]

It’s a good one! Thank you!

[@hassanas.benjamin3818]

Valdosta bug shour out!!!

[@andyhubert7724]

Can I use kosher salt?🤔

[@stephsstovebystephaniethom7249]

Yes, you can. Check the package label of your kosher salt for exact conversions. Thanks for your question. Have a blessed weekend!!!

[@kathyhaymore1213]

Steph, absolutely crazy about okra! It was one of the few things my mother could get me to eat when I was young 😊

[@stephsstovebystephaniethom7249]

That’s awesome! I have always loved okra (in any form) and passed on this love to my daughter too. It’s one of her most favorite vegetables. Thanks for watching and have a blessed day!

[@georgiabailey4283]

I like your shirt

[@joanhawkins8552]

HELLO GEORGIA.

[@stephsstovebystephaniethom7249]

Hello, where are you watching from?

[@joanhawkins8552]

@@stephsstovebystephaniethom7249 eastern North Carolina, but originally from right down the road from you, Thomasville.

[@stephsstovebystephaniethom7249]

Wow, one of my best friends is from Thomasville. What a small world! Nice to meet you - neighbor 😊

[@joanhawkins8552]

@@stephsstovebystephaniethom7249 nice to meet you too. It has been about 10 years since I was home. Can't make the trip any more, its too long and I'm too old.

[@rosemosley3459]

Good recipe. But, she talks too much!!