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Canned Okra Recipe | Almanac.com

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Pickled Okra

Photo Credit
Linda21/Shutterstock
Yield
4 pints
Category
Vegetables
Course
Other
Preparation Method
Boil
September 30, 2022
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With our Pickled Okra recipe, you can enjoy summer okra all year long! It’s an easy recipe, even for novice canners. Be sure to select very fresh, young, tender okra pods. Remove any spotted or blemished pods. 

See our Water Bath Canning Guide if you’re not clear what supplies or steps you need to take to process your jars in a boiling water bath.

Note: If you’re looking for the older recipe, it was updated in 2020 per Ball Blue Book and USDA Food Preservation Center standards.  –Reviewed by Christina Ferroli Nutrition, LLC PhD, RDN, LDN, FAND.
 

Ingredients
3 ½ pounds of small okra pods
3 cups of water
3 cups of white vinegar, 5% acidity
1/3 cup pickling salt
Optional: garlic cloves (peeled)
Optional: hot peppers (jalapeño peppers)
Instructions

Make sure all jars, lids, and bands are clean (soapy water). Remember that the lids should never be re-used and must be new. 

  1. Heat jars in a large pot with water to cover; bring to a boil and simmer. 
  2. Wash okra pods under cool running water and drain.  Trim stem off the pods being careful not to cut open.
  3. Meanwhile, fill your boiling water canner (or a separate large stockpot with lid) half-full with water to a boil; simmer. 
  4. In a smaller saucepan, combine water, vinegar and salt and bring mixture to a boil. Reduce heat and simmer for 5 minutes.
  5. Remove hot jars from the large pot 1 at a time using jar lifter. Set on cutting board or similar. 
  6. Pack okra pods into the hot pint jars. (Optional: Include a garlic clove and a chili pepper or hot pepper for kick.)
  7. Ladle hot pickling liquid into each jar leaving ½-inch headspace at top.
  8. Wipe the jar rims to remove any food. Cover with (new) metal lids and screw on clean band. Don’t tighen too much.
  9. Place packed hot jars in canning rack, and place in simmering water in canner. Add additional water as needed to cover by 1 to 2 inches. Now bring water to a rolling boil. 
  10. Process jars 15 minutes in boiling water canner. 
  11. Remove from heat. Remove jars carefully and let cool on a surface for 12 to 24 hours. Test seals of jars by pressing center of each lid. If lids do not pop, jars are properly sealed.

Processed okra can be stored up to one year in a cool, dry place such as a pantry. 

 


 

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Comments

Lynn Taylor (not verified)

9 months 3 weeks ago

Do you cover the large pot during the boiling process?

We like to leave the lid off so that we can keep an eye on things, but you can leave it on and just check on it every now and then, if you prefer.

Tammy Taylor (not verified)

11 months 3 weeks ago

Has anyone ever sliced there okra up instead of using the whole pod? Is that okay to do and how did it turn out?

Jan (not verified)

3 years 9 months ago

Is that hot water bath? I've seen recipes that don't process at all but say to use hot jars, flats and rings with hot okra in jars. Tighten lids on and that's all. Sounds like they could have a problem with tainted okra.

Hi Jan, Yes, you need to process jars 15 minutes in boiling water canner. We realize this recipe needed clarification and have updated it, accordingly (August, 2020).

jared adamson (not verified)

4 years 10 months ago

a couple of questions come to mind: is this a good way to use pods that are past their prime (aka - too tough)? also, is there an advantage/disadvantage to pressure can vs. water bath on this?--maybe the pressurizing would softening the tough pods?

We recommend very fresh and tender pods (not past their prime) for canning. This recipe is for boiing water-bath canning. You could certainly pressure can if you have the equipment and time; let us know if it makes a difference!

Lynn Candler (not verified)

5 years 9 months ago

Why has this recipe changed? Do you have to do the water-bath boiling at the end?

Canning has changed over the years due to botulism poisoning. If you want to store your jarred food outside of the fridge in a pantry or on a shelf for up to a year, it is very important to put the jars in a boiling water bath to make the environment inside our canned goods inhospitable to the bacteria. High heat will inactivate any toxin present. This heat treatment will also destroy organisms that might cause spoilage and inactivate the enzymes that could affect flavor, color and texture during storage. Always rocess products for the length of time specified in each recipe. Learn more in our Introduction to Canning Guide here:  https://www.almanac.com/canning-for-beginners