Learn how to make pickled okra with one ingredient that makes them extra crisp! This small batch of okra pickles is made using a water bath to process them without pressure canning!
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Have you tried to make pickled okra only to be disappointed with soggy pickles? I have the answer to making it crispy and it’s a shortcut! My mom shared this trick with me many years ago and I’m happy to share it with you.
Pickle Crisp. That's it!
You’re welcome!
What is Pickle Crisp?
Pickle Crisp is calcium chloride you will find listed in most commercially canned vegetables and pickles that prevents food from becoming soft and mushy. Just a few of these granules in each jar replaces the hassle of using lime!
It is my firm belief this is the best pickled okra recipe because of this one ingredient. You can still make quick pickled okra without it. Simply omit it from the recipe.
You can purchase Ball Pickle Crisp granules at Walmart in the canning section or from Amazon. The brand Mrs. Wages sells it as Xtra Crunch Granules
I also love making quick and easy pickled veggies that are stored in the refrigerator like my Cucumber and Onions and Vinegar and Quick Pickled Red Onions.
Shortcuts and Canning Tips:
- Use bottled or refrigerated chopped garlic that's already peeled instead of peeling and chopping your own.
- A large pot of water boils faster when (1) you start with hot tap water and (2) a lid is placed on the pot.
- If you are processing your jam or pickles in a hot water bath, putting the pot of water on to boil should be the first step since it takes a while for it to come to a boil.
- Use the same pot of water you are going to process jam and pickles in a water bath to also sterilize your jars in the boiling water. You may have to add additional water before processing if too much water has evaporated and doesn’t completely cover the filled jars by 1 inch.
Ingredients
What you will need to make crisp pickled okra. Most of the okra used in this batch of pickles came from my farmer friend at Windmill Farm in Robertsdale, Alabama. A few of okra pods came from my own garden!
Scroll down to printable recipe for exact ingredient quantities.
- Okra - It's the star of the show! Use fresh okra for this recipe. For pickled okra appetizer, I like to use very small okra pods.
- 5% acidity vinegar - Apple cider or distilled white.
- Ball Pickle Crisp or other calcium chloride granules- Found in the canning section of Walmart or on Amazon
- Spices and seasoning- For spicy or hot pickled okra, add extra crushed red pepper or an extra dried hot pepper.
- Pickling Salt (It's cheaper at Walmart)
- Canning jars
Pro Tips
Instead of lifting and carrying a huge pot of hot water from the sink to the stove to sterilize the jars or process them in a water bath, place the pot on the stove and pour smaller amounts of water to the pot already on the stovetop.
I like to place the garlic and spices directly into the bottom of each jar instead of adding them to the heated brine. This way, I make sure to get exactly the amount I want in each jar.
Which Vinegar Should You Use to can pickles?
Make sure the vinegar you choose is 5% acidity! Less than this is not safe for canning. I prefer apple cider vinegar because I like the taste, but white distilled vinegar is popular, too.
What is Pickling Salt?
In a nutshell, it is finely granulated salt without any anti-caking additives that may cloud or darken pickles. It is also called canning or preserving salt. PURE sea salt can be substituted for pickling salt but check the ingredients to make sure there are no additives.
How to make Crispy Pickled Okra
Water bath canning okra for 10 minutes is your answer to how to make pickled okra without a canner.
Scroll down to the bottom for the printable recipe with detailed instructions.
- Put on a large pot of water to boil. Sterilize the jars by boiling 10 minutes. Remove them to drain on a kitchen towel. Add enough water to the pot so the sealed jars will be covered by one inch when ready to process in the water bath.
- Wash okra and let dry on kitchen towels on the counter. In a medium size saucepan, bring the vinegar, water and pickling salt to a boil over medium heat.
- Meanwhile, add the garlic and seasonings in each of the jars according to the instructions below. I also give you flavor suggestions in the Substitutions list below.
- Arrange as many of the okra pods in each jar. Tip: They will fit better if you alternate tips down and tips up and the smaller ones at the top of the jar.
- Carefully, pour the boiling brine into the jars over the okra to within ¼ inch of the tops of the jars.
- Using a table knife or canning tool, remove any air bubbles by inserting it along the side and in the middle of the jar. Place the lids and rings on the jars, then carefully lower the jars onto the wire canning rack with canning tongs called jar lifters. Warning: Do not try this with regular kitchen tongs. The jars will slip away from you.
- Cover with lid and bring the water back up to a boil. Boil for 10 minutes and carefully remove the hot jars with the jar lifter and place on a kitchen towel to cool.
Note: Double or triple the ingredients for large batches or quart jars. Quart jars will need to process in boiling water bath for 15 minutes.
The flavor in the pickled okra will be best after waiting at least one week, but I can never wait that long to dive in!
Home canned pickled okra is perfect for gift giving for Christmas.
Substitutions & Variations
Trade "this" for "that" in this crispy okra pickle recipe.
- Hot & Spicy Pickled Okra- Increase the crushed red pepper flakes to 1 teaspoon or add 3 dried hot peppers.
- Add ½ teaspoon of granulated sugar to each pint jar to cut the harsh tang of vinegar and salt without tasting sweet.
- If you can’t find whole dried red chiles, crushed red pepper flakes are easily found in the spice section of your grocery store. Dried chiles can usually be found in the International foods section of the grocery store.
- Other flavors to try in pickled okra is pickling spices, whole peppercorns, mustard seeds, dill seeds, and turmeric powder.
How to make refrigerator okra pickles?
It's so easy! Use this recipe for pickled okra and skip the step of processing in the water bath. Pour the hot brine over the okra and let sit on the counter 24 hours before storing in the refrigerator for up to one month.
How to serve Pickled Okra
My favorite way to eat them is alongside side a pulled pork sandwich or for a party, arranged in little Mason jars as part of Jarcuterie jars. If you're not familiar with Jarcuterie jars, they are fun charcuterie foods served in a jar!
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Other Shortcut Pickles and Condiments you will love
Easy Crisp Pickled Okra
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Ingredients
- 2 pounds fresh okra (2 ½ to 4 inches long)
- 2 cups 5% acidity vinegar Apple cider or Distilled white
- 2 cups water
- 2 tablespoons pickling salt
- 6 large cloves garlic, halved OR 6 teaspoons chopped garlic
- 6 small dried red chile peppers (Arbol or Thai) or 3 teaspoons crushed red pepper flakes(optional)
- ¾ to 1 teaspoon Ball Pickle Crisp (Calcium Chloride granules) (Optional
- 6 half pint or 3 pint jars, washed and sterilized
Instructions
- Put on a large pot of water to boil. Be sure the depth of water will cover the size jars you choose by one inch when all jars are added. (Don’t forget to place the canning rack in the bottom so the jars are not directly touching the bottom of the pot.)
- Wash okra and let dry on kitchen towels on the counter. It’s ok if they aren’t completely dry, just not dripping wet.
- In a medium size saucepan, bring the vinegar, water, and pickling salt to a boil over medium heat.
- Meanwhile, add two garlic halves and 1 dried pepper, if using (or 1 teaspoon chopped garlic and ½ teaspoon pepper flakes)in each of the jars. For half pint jars, add slightly less than ⅛teaspoon of the Pickle Crisp. For pint jars, add slightly less than ¼teaspoon of the Pickle Crisp.
- Arrange as many of the okra pods in each jar. Tip: They will fit better if you alternate tips down and tips up and the smaller ones at the top of the jar.
- Place the jars on a kitchen towel or cutting board to insulate your countertops from the boiling brine about to be poured in the jars.
- Carefully, pour the boiling brine into the jars over the okra to within ¼ inch of the tops of the jars. The dried pepper and okra will absorb some of the liquid during the water bath processing.
- Using a table knife, remove any air bubbles by inserting it along the side and in the middle of the jar. Be careful not to bruise the okra.
- Place the lids and rings on the jars. Do not tighten the rings too much. They should be easy to twist off at this point without being too loose.
- Carefully lower the jars onto the wire canningrack with canning tongs called jar lifters. Warning: Do not try this with regular kitchen tongs. The jars will slip away from you.
- The water should cover the jars by 1 inch. Bring the water back up to a boil, covered. Boil 10 minutes.
- Carefully remove the hot jars with the jar lifter and place on a kitchen towel to cool. You may hear a ping or a pop and that is the jars sealing.
- Store the pickles in a cool place for about a week (if you can wait that long) for best flavor blending. I typically dive right in after 24 hours!
Notes
Nutrition
Nutrition analysis on GritsAndGouda.com recipes are mostly calculated on an online nutrition calculator. I am not a dietitian and nutritional information is an estimate and can vary based on products used.
Scott P
These are so crisp. I like a little heat with mine
Kathleen
Thank you! It's easy to regulate the amount of heat with the amount of crushed red pepper you add. Kick it up by adding a pinch of cayenne.