Okra PicklesOkra PicklesOkra Pickles

Not a super fan of okra not because I have tasted it but because everyone says that it’s slimy. So I am taking a leap of faith from this pickle that Denise posted and will be making them this week. I think they look fantastic and since I love pickled everything I need to add them to my pantry…even if I give them away in the end.

The recipe is from the Ball Blue book and again is super easy for the beginner. Enjoy!

Okra Pickles

It's a water bath recipe and takes very little time to put these up.
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Salad
Cuisine American
Servings 20


  • 3 1/2 pounds small okra pods
  • 1/3 cup Ball salt
  • 2 teaspoons dill seed
  • 3 cups water
  • 3 cups vinegar
  • 4 cloves garlic
  • 2 pc. small hot red peppers, cut in half


  • Trim stems of okra, being careful not to cut pods; set aside. Combine salt, dill seed, water and vinegar in a large saucepot. Bring to a boil.
  • Pack okra into hot jars, leaving 1/2-inch headspace. Put 1 clove garlic and one-half pepper in each jar.
  • Ladle hot liquid over okra, leaving 1/2-inch headspace. Remove air bubbles. Wipe rims with clean wet papertowel.
  • Add hot lids and rings. Process for 15-minutes in a water bath canner once the water has returned to a boil.
  • Note: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.
  • about 4 pints
Keyword Okra Pickles