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Canning Okra

Category Vegetables
A low acid food generally is pickled when canned. This guide is about canning okra.


Ask a QuestionHere are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.

By 0 found this helpful
December 20, 2013

What I need to know, is it okay to hot water bath pickled okra or green beans?

By Jeanne B.

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By 0 found this helpful
October 3, 2010

I recently froze some home grown okra and was wondering if I could pickle it and how since it's frozen?

By Deanna from Birmingham, AL

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October 3, 20100 found this helpful

This year I would like to make pickled okra. I would love to know how to do it from start to finish. I have never canned or made anything like this. I have bought the jars, pickling salt, and vinegar. I would prefer not to cook the okra. Can anyone tell me how to do this? Thanks!

By Jennifer Gibbs from Middle TN


Pickling Okra

Ball canning has a facebook page: (08/29/2010)

By shellyfrompa

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August 26, 20100 found this helpful

I tried the recipe that was posted earlier this month on freezer pickled veggies. Most of them turned out great, but my okra got slimy. Any ideas on how to prevent this?


By Jennifer Gibbs from Mt Pleasant, TN


Pickling Okra

Okra is a big ingredient in gumbo. Why? Because it thickens the broth. What thickens the broth is the substance that is making your pickles slimy. I've never actually pickled them, but that is why your pickles were slimy. Did you leave them whole? Did you cut the top ends off? If you did that may be the cause. I'd leave them whole with the stems on to keep the sap inside the fruit, or is it a vegetable? :) (08/20/2009)

By susan cantin

Pickling Okra

I've not pickled okra by myself, but I watched and helped my mother and grandmother years ago. I've tried the freezer method and not only were the okra slimey, but they just didn't taste as good! The secret is to get the vinegar into the pods, the acid in the vinegar cuts the slimy, just as boiling tomatoes with okra is not slimy. It is the acid in the tomatoes. The salt is the preservative.


The method I'm describing here is the boiling water bath and you can use any large kettle that will allow you to cover the tops of the jars by at least 2 inches. It's not really that hard and our pickled okra was never, ever slimy. The first thing we did was to trim the top off, but to not cut all the way down to the veggie. And we didn't cut off the tip end either. Then we punctured the pods several times along the sides with a fork, this allows the brine and vinegar to go inside the pods. For a more vinegary taste than salty taste, taste it and gauge for yourself.

After soaking over night, we drained the vinegar and salt brine from the pods and threw it away. Then we made fresh brine with vinegar, water, and just a touch of sugar and heated to boiling. While this mixture was heating we packed sterilized pint jars with the pods and sometimes also fresh garlic and/or a small hot red pepper and a spoonful of the seasonings, about as tight as we could get them without squishing, up to about 1/2-inch from the top of the jar. Once the mix had come to a boil, we poured it into the jars over the pods up to about 1/4-inch from the top.


Then we wiped off the mouth of the jar, put on sterilized jar lids and screw bands and processed for about 10 or 15 minutes in a boiling water bath. Our pickled okra was never slimy and the taste was out of this world! Dang! Now I'm gonna have to locate some young, fresh okra. (09/08/2009)

By Juanita

Pickling Okra

Okra must be washed, dried, sliced and sauted in some oil and put in an airtight container. Then when you like to eat, make a tomato chutney and add it to that. (09/24/2009)

By Dorothy

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August 20, 20090 found this helpful

I'm new at gardening, and I'm trying freezing and canning, too. I want to pickle okra, but I blanched and froze a few days worth so that I could keep them fresh until I gathered enough to fill a jar.

I'm afraid I messed up and now shouldn't use them to pickle, because they will not be in the refrigerator and they've been blanched (slightly cooked). Not sure, help.


By Hannah from Atlanta, GA


Pickling Okra

I don't believe your okra would be crispy enough since you have blanched it. We just wash and dry our pods and pack them in jars. Here is my recipe:

  • 3 1/2 lbs small okra pods
  • 7 garlic cloves
  • 7 small fresh hot peppers (optional)
  • 1 quart water
  • 2 cups vinegar (5% acidity)
  • 1/3 cup pickling salt
  • 2 teaspoons dill seeds

    Pack okra tightly into hot sterilized jars leaving 1/2 inch head space. Place a clove of garlic and a hot pepper in each of the jars. Combine remaining ingredients in a saucepan, bring to a boil. Pour boiling mixture over okra, leaving 1/2 inch head space. Remove air bubbles, wipe jar rims. Cover at once with metal lids and screw on bands. Process in boiling water bath 10 minutes.

    This recipe is from Southern Living and is the best we have found. Good luck with yours. (07/16/2009)

    By Linda

  • Comment Was this helpful? Yes
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