This sugar-free Pickled Okra recipe makes the perfect Paleo, Whole30, and Keto snack or condiment. It just might be your new favorite pickle.
In a previous life, I used to think okra could only be served as gooey nuggets crusted in corn meal and fried beyond recognition.
Perhaps due to the Southern influences that surround me here in Atlanta, I have come to know that this glorious green pod is capable of so much more. It is amazing in soups, stews, and roasted as oven fries.
I think that okra’s most tasty variation, however, comes in pickled form.
Pickled Okra hits all the right flavor and texture notes for me: sour, spicy, and crunchy. It just might be the best pickle out there.
Please don’t tell the cucumbers I said that.
Best of all, pickled okra is a breeze to make. Don’t be intimated by the canning process if you’ve never done it before- it isn’t very complicated, and it’s well worth the effort.
You definitely won’t be sorry that you went through with it when you crack open a jar of delicious pickled okra a few months from now (assuming that you can hold off from devouring it all by then).
Ingredients and Equipment
For this recipe you’ll need:
- okra: about 2 pounds of fresh okra. The pods should be firm to the touch and bright green in color without signs of browning.
- garlic: four large cloves of fresh garlic
- mustard seed
- dill seed
- dried red chili peppers: a whole dried chili adds some great spice to the pickled okra, but you can also substitute with red pepper flakes.
- apple cider vinegar
- kosher salt
Pro Tip: when selecting your okra, you want to make sure that the pods are on the small-ish side so that they pack nice and neatly inside your jars. Ideally, that means that they’re under 4 inches long (yes, I’m that weirdo at the farmers market who’s measuring okra with a pocket ruler).
For equipment you’ll need 4 pint-sized canning jars with rings and unsealed lids, a large stock pot, metal steamer basket, and medium saucepan.
Other items that might come in handy are canning tongs (or regular tongs), a canning funnel, and some clean towels.
How to Pickle Okra: Step By Step
1. Prep the Okra
Rinse the okra well under cold water, then dry it extremely well using paper towels or a salad spinner.
Trim off the stems so the tops are relatively flat.
2. Sanitize the Jars and Lids
Since we will be canning the pickled okra, it is important that the jars and lids are fully sanitized by boiling them in water.
I don’t own any “official” canning equipment like this fancy canning pot from Ball, so I just use a large stock pot with a steamer basket placed inside.
Alternatively, you can just line the bottom of the pot with a towel. The idea is that you just want to keep the jars from coming in direct contact with the heated surface.
Place four pint-sized canning jars in the pot and fill it with water until it covers the jars.
Bring the water to a rolling boil, then boil the jars for ten minutes.
Use some tongs to carefully empty the jars and place them on a towel-lined surface (this prevents them from cracking against a cold countertop).
Leave the water in the pot, because you’ll need it later to can the okra.
Place the jar lids and rings in a small glass or metal bowl and cover with boiling water to sanitize them.
3. Pack the Jars
Place one dried chili, a sliced garlic clove, 1/2 teaspoon mustard seed, and 1/2 teaspoon dill seed in the bottom of each jar.
Tightly pack the okra into the jars. Alternating each pod stem-side to tip-side up really helps jam them in there.
To prepare the brine, combine 2 cups of apple cider vinegar, 2 cups water, and 1/4 cup kosher salt in a saucepan. Bring to a boil and stir until the salt is completely dissolved.
Carefully pour the hot brine into the jars, leaving about 1/4 inch of headspace at the top of each jar.
Use a clean knife or chopstick to shift the okra around and release any air bubbles.
Wipe the rims of the jars clean, then dry the lids and rings and screw them on tight (but not too tight).
4. Process the Jars
Bring the pot of water back to a boil and carefully slip in the jars. Cover the pot and process the jars for 10 minutes.
Remove the jars from the pot and let them cool. You can check the seal by pressing down on the lids- they should not flex or pop back up.
5. Store and Enjoy!
Store the jars in a cool, dark place for 3-4 weeks before enjoying your pickled okra (this will seem like an eternity).
Refrigerate the jars after opening. The open jars will keep for about a month in the refrigerator.
More Pickling Recipes
Pickled Okra (Sugar-Free)
Ingredients
- 2 pounds okra rinsed, dried, and trimmed
- 4 garlic cloves minced and divided
- 2 teaspoons mustard seed divided
- 2 teaspoons dill seed divided
- 4 dried chili peppers
- 2 cups apple cider vinegar
- 2 cups water
- 1/4 cup kosher salt
Instructions
- Line a large stock pot with a steamer basket or towel. Place four pint-sized canning jars in the pot and fill with enough water to cover the jars. Boil the jars for 10 minutes, then carefully empty them and transfer to a towel-lined surface to cool.
- Place 4 canning jar lids and rings in a small bowl and cover with boiling water to sanitize.
- Add one minced garlic clove, 1/2 teaspoon mustard seed, 1/2 teaspoon dill seed, and one dried chili to the bottom of each jar. Pack the jars tightly with okra, alternating the pods stem-side to tip side up.
- Combine the water, vinegar, and salt in a medium saucepan and bring to a boil. Stir until the salt is completely dissolved.
- Pour the brine into each jar, leaving 1/4 inch of head space at the top. Use a clean knife or chopstick to shift the okra around and release any air bubbles. Wipe the jar rims clean, then dry the lids and rings and screw them on.
- Bring the water in the stock pot back to a boil, then place the jars back in. Cover and process for 10 minutes.
- Remove the jars and allow them to cool. Check the seals by pressing down on the lids- they should not flex or pop back up. Store the okra in a cool, dark place for 3-4 weeks before enjoying. Refrigerate the jars after opening.
Notes
Nutrition
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