Spicy Pickled Okra

If you know me well, heck if you know me at all, then you know I <3 spicy and I <3 pickled.  Pickled okra is one of my favorites.  So as soon as I started canning a few years ago, pickled okra was first on the list.  I’ve been using this recipe ever since then, and I’m super excited to share it with you today, because it’s the bomb.com.

Spicy Pickled Okra | Oysters & Pearls

Spicy Pickled Okra (an evolving version of a recipe from Emeril Lagasse from 2001 on Food Network)

– fresh baby okra (2 to 3 inch pods are best)
– 1 quart white vinegar
– 6 tablespoons kosher salt
– 8 peeled garlic cloves
– 16 fresh hot peppers
– 1/3 cup whole mustard seeds
– 1/3 cup whole dill seeds

Note: sanitize your jars and lids in a dishwasher ahead of time.  Keep them hot in the dishwasher, or keep them warm in the microwave until you’re ready to pack and fill them.

Another note: Before you start anything, start heating up your canning/processing pot to boiling.  It takes about 30 minutes for me.

Wash okra under cold running water and trim the stems if necessary.  Soak okra in ice water for 1 hour, then drain and pat dry.  Divide the okra between sanitized pint jars and pack them, first as full as possible cap side down, then fill in with okra cap side up.  Evenly divide the garlic cloves, peppers, mustard and dill seed between your packed jars.

In a large pot, bring vinegar and salt to a rolling boil.  Ladle the hot vinegar mixture over the packed jars, covering okra by at least 1/4 inch and leaving 1/2 inch of head space.  Tap the jars or use a chopstick to jiggle the okra around to make sure you get all the bubbles out of them.  Wipe the rims clean, screw the jar lids on, and process in a hot water bath for 10 minutes.  Remove to a towel, and the jars will seal and pop as they cool down.  Let them sit until they’re room temperature, and do your best to wait four whole weeks before eating any of them.

Fresh Okra | Oysters & Pearls

We bought this okra at Harvest Moon last weekend.  But we did have TWO whole okra pods from our garden that got included in one of the jars!  Ha.

Homegrown Peppers | Oysters & Pearls

We grew these tabasco peppers from peppers my aunt gave me.  They are the first ones we’ve picked!  Should be plenty more where that came from.  We’ve had better luck in the pepper department than we have in the okra department.

Packing Jars with Okra | Oysters & Pearls

The Before: Packed jars full of beautiful okra (above) and the After: delicious pickled okra (below).

Spicy Pickled Okra Recipe | Oysters & Pearls

Author’s recommendation: these are TDF in a bloody mary…

And on that note, happy Friday!


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9 thoughts on “Spicy Pickled Okra

  1. Dona

    Just wondering how much okra you needed? I plan to get some at the farmer’s market but want to make sure I have enough. Sounds yummy!

    1. oystersandpearls Post author

      Hi Dona, I’m so glad you’re going to try it! You will love it. :) I probably had maybe a little over a pound of okra? I would suggest just getting as much as you can, and fill as many jars as you can with it… but I may or may not would go through a whole jar a day if I could. ;) Good luck, and let me know if you have any more questions! Have fun!

      1. Anna Moon

        This ‘is’ a great recipe. I’ve been making it for a long time via Emeril Lagasse’s recipe – it’s exactly the same. I do add a teaspoon of black peppercorns and a thinly sliced sweet onion to 4 pints. I have found that if I’m using freshly picked baby okra they taste fabulous the next morning… but get better and better with time. Love them!

        1. oystersandpearls Post author

          Isn’t it the best? I’m so glad to hear from another fan. I’ve always had excellent success with this recipe and with any small changes I’ve made. It works with any variety of peppers, added onions, added garlic… you name it! They’re always delicious. Thanks for stopping by!

  2. Jen

    If you don’t grow your own peppers, what pepper do you suggest I buy? & do you put the whole pepper in there or chop it up? Thanks!

    1. oystersandpearls Post author

      You can use any kind of pepper you want! I’ve used jalapeños (quartered long-ways), Serranos (halved long-ways), and tiny bird’s eye and “mouse poop” peppers whole, all with delicious success. Unless you have a great farmer’s market nearby, jalapeños or Serranos are the easiest to find. I hope you enjoy them, and thanks for commenting!

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