Spicy Pickled Okra - Carolina Country

Spicy Pickled Okra

4.1/5 rating (7 votes)
Spicy Pickled Okra

Select small okra pods for these pickles. Pickling salt, available in supermarkets and hardware stores, is very fine, pure salt. (Table or iodized salt may darken the brine or the pickles.) Only use jars meant for home canning; don’t use old mayonnaise jars or other types of jars.


  • 4 hot peppers (Habanero or, if you dare, Carolina Reaper)

  • 4 large cloves garlic, peeled

  • 4 teaspoons whole brown mustard seeds

  • 3 pounds fresh okra, stems trimmed

  • 3 cups white vinegar

  • 3 cups water

  • ⅓ cup pickling salt


  1. Just before you plan to fill them, wash 4 pint canning jars, lids and rims, and sanitize them either by submerging in simmering water for several minutes or putting them through the dishwasher. Set aside.

  2. Put enough water in a boiling-water canner to cover the jars and bring to a boil.

  3. Cut peppers in half. Remove seeds for less heat, if desired. Drop 1 pepper (both halves) into each jar. Add 1 garlic clove and 1 teaspoon brown mustard seeds to each jar. Pack the whole okra pods into the jars. Stuff them in tight, but leave about ¼ inch of room at the top.

  4. Bring the vinegar, water and salt to a boil, then pour it into the jars over the okra, leaving about ¼ inch of space at the top. Gently poke between the pods with a wooden skewer to release any air bubbles. Add the lid and screw on the rim.

  5. Process at a boil in the canner for 15 minutes. Remove and place on a rack or folded dish towel. When cool, store in a pantry. For best flavor, store for about 4 weeks before opening.

Note: If you don’t want to can the pickles, allow the jars to cool completely to room temperature after filling, then store in the refrigerator.

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Recipe courtesy of

Debbie Moose (debbiemoose.com) has authored seven cookbooks and is a former food editor for The News & Observer in Raleigh.

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4.1/5 rating (7 votes)

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