Pickle me this

What light on yonder okra breaks

Since our okra plants are producing more than we can eat, I pickled a batch. They’ll make for nice snacks or appetizers or be a great addition to martinis or bloody Marys once they’re done.

The okra must be super fresh and should be no longer than two inches. Pick and pickle is what I say. Here’s a primer on how I can jellies and pickles for those who need it. Some people prefer to boil the jars in a water bath after packing. If you choose to do it that way add 1/2 tsp pickle crisp to each jar to reduce the sogginess factor that comes with boiling the preserves. The recipe below is adapted from James Villas’ The Glory of Southern Cooking.

Pickled Okra

  • 3 1/2 pounds small okra
  • 4 tsp dill seeds
  • 4 jalapenos sliced into 1/4
  • 8 garlic cloves, peeled
  • 4 cups white vinegar
  • 1 cup water
  • 6 tsp kosher salt

Trim stems off okra, rinse and pat dry. Add 1/2 teaspoon of dill to the bottom of each of four one-pint sterilized canning jars. (I used smaller jars and rationed accordingly.) Pack okra into jars. Add another 1/2 teaspoon of dill seeds, 1 pepper and two garlic cloves into each jar.

In a large pot, bring vinegar, water and salt to a boil. Pour equal amounts of liquid over the okra to within 1/4 inch of the top. Seal and store at least one month at room temperature before serving.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Appetizers, Food, Recipes, Sides, Things in Jars and tagged , , , . Bookmark the permalink.

47 Responses to Pickle me this

  1. JamieAnne says:

    Yummy! I love a good pickled okra! Well

  2. Tell me, do you have a walk in pantry to house all this canned goodness?

    • It’s called a laundry room. We actually went to replace a shelf and put it in the garage thinking it would go to Goodwill. It’s now home to canned tomatoes and some other things that wouldn’t be affected by heat or cold.

  3. I don’t think I’ve ever had a pickled okra but I think I would like it.

  4. Never had pickled okra. Now I’m intrigued…

  5. This I got to try. I didn’t know Okra can be pickled. I tasted a soup and a salad before but not this tasty version of it. Thanks.

  6. Lea Ann says:

    I love pickled okra. I’m truly surprised to see so many comments of people who haven’t had it. There’s always a jar on our fridge door. However, I’ve never made it. Hope I can find time before the season is over.

  7. Right out of my mother-in-law’s kitchen! Thank you for reminding me. My husband will love this and remember his mother. This is so easy.

  8. Karen says:

    I think a speer of pickled okra is nice as a garnish for a Bloody Mary.

  9. Sara says:

    So I’ve rarely had okra, and when I did I haven’t liked it, but my sister Marie brought me spicy pickled Rick’s Picks okra from Brooklyn (it’s one of those pricey gourmer pickle brands) and it is AMAZING. I forgot I meant to make some of my own this year. I’m not sure it’s going to happen, but at least you’re keeping it in my subconscious so hopefully it will happen one day. Your recipe looks pretty similar to the ingredient label on his, so I know these must be so tasty!

  10. ceciliag says:

    I simply have to add okra to my seeds list for next spring.. I hope mine grow as well as yours! I do look forward to trying them like this.. c

  11. Like the idea of adding them to martinis or blood marys…could be a winner.

  12. I did not pickle any okra this year and my girls are mad at me! Mine is just about gone, too. Have a great weekend.

  13. ChgoJohn says:

    At the farmers market this morning, as I was waiting to pay for some veggies, I looked to my immediate left and I was standing next to this enormous display of okra. Of course, I immediately thought of you. Sure enough, I get back home, come here, and you’ve posted a recipe for pickled okra. Maybe you could get a position with the Okra Anti-Defamation League, or something.

  14. Carolyn Chan says:

    Gorgeous photo of the pickled okra!

  15. Lovely pickles!
    I miss okra… 😦

  16. nrhatch says:

    Hmm . . . pickled okra?
    Paired with a potent potable, pickled okra could be quite palatable.

  17. ambrosiana says:

    Ummm!! Picked okra sounds great!! I love the okra picture..very cool!!

  18. Charles says:

    “on how I can jellies and pickles for those who need it”
    I was going to say “on how you can what?” and then I realised I was being supremely stupid, d’oh πŸ˜€ Awesome idea, to pickle the stuff – never would have thought of it, though now I know what it’s like after having tried it I bet it’s delicious when it’s ready. Reminds me, I must make some pickled garlic too, like my Korean friend used to make πŸ™‚

  19. ....RaeDi says:

    I have never had pickled Okra but I am betting it is good! Love the picture ….RaeDi

  20. Oh my, I haven’t heard of pickled okra in such a long time. There are times I visit this blog, and I am transported back to being 3 years old and seeing my grandmother doing the exact same thing you’re accomplishing now. I don’t think you need to hear me say I love visiting πŸ™‚ but I do.

  21. rsmacaalay says:

    I never knew okras are picked, will it still retain is slimy texture?

  22. niasunset says:

    Oh, dear Rufus, this seems so nice, I wanted to taste. I love pickles… But this is a new recipe for me. Thank you, next year maybe I can try. With my love, nia

  23. I am sure I would enjoy okra more this way – they look superb.
    Have a great day.
    πŸ™‚ Mandy

  24. When I first looked at the photo…I thought “what in tar-nation is this on yon horizon?” I love the somewhat mysteriousness of the okra suspended in the brine…you have once again both amused me and astonished me with your way with food…ciao

  25. Kristy says:

    Okay, so I had no idea what okra looked like. And the shape of these things totally reminded me of the things hanging inside the bat exhibit at the zoo yesterday…I seriously got a bit queasy from this picture (I HATE bats. Well, as long as they are behind glass it’s more of a train wreck type scenario for me. I can’t stop watching them, but am completely freaked out by them.). LOL! Fortunately I kept reading and learned it was okra and that you’re not feeding bats.

  26. Sissi says:

    I thought I have already seen all the possible pickled vegetables! I wish I lived in an okra growing country… My okras have travelled probably thousands of kilometres and are not the best specimens for pickling.
    I always process pickles (and every preserved jar) in hot water bath, but it’s true that some vegetables become soggy (although gherkins don’t!). Pickle crisp sounds very mysterious. I have never heard about it!
    I am sure your pickled okra will be perfect with all the wonderful cocktails you prepare!

    • sonsothunder says:

      Where I live in the Southern U.S. it’s been a staple forever…or, at least since I’ve been around over half a century. Okra actually came to the U.S. from Africa though…they’re great.

  27. Sounds wonderful – and am stll chuckling over your photo caption πŸ™‚

  28. Jake says:

    Oh my goodness does this sound good, and it’s not even lunch time yet. I love spicy pickled okra!

  29. Eva says:

    Pickled okra? Does that horrible gelatinous material disappear from the inside? Your post looks beautiful, Greg, but I’ll be darned, I just cannot (or perhaps will not) get into okra.

  30. These look spooky hovering like stalactites at the top of the jar. Believe it or not I have never eaten okra, but these sound like the way to try them.

  31. sonsothunder says:

    Way to go!!! I love pickled Okra. I tried pickling my own before, and tried a few Church ladies in the area’s, but just can’t seem to get them as crisp as my market choice version of “Talk O’ Texas”
    Brand, ( I probably didn’t add enough KILLER chemicals) I prefer the hot ones canned with a few cayenne peppers, and had a few on a grilled country style pork dish I posted a few days ago. Need to restock too. That’s great that you pickled yours.That’s one plant that just keeps on growing, and growing, but thank God they do. And thank you for a wonderful foodie site to come to and drool.
    God Bless

  32. sonsothunder says:

    Oh, just noticed your recipe uses jalapenos, I know I would like them too. I can’t remember if I added the crisping agent or not, been so long back, but great tip…quite possibly where mine weren’t as crisp as the store brands, but, they didn’t go to waste.

  33. I love okra and anything pickled! Great post!!! Thanks so much for sharing.

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