As summer heat settles over Bradley County and gardens hit their peak production, one crop stands tall among the rows—okra. Hardy, productive, and deeply rooted in Southern cuisine, okra is often harvested throughout late July and into August across South Arkansas. And while fried okra remains a beloved staple on dinner plates, many locals preserve their harvest by pickling.
Pickled okra offers a crisp, tangy bite that pairs well with almost any Southern dish. It’s also a great way to store a surplus crop long after the growing season ends. Easy to prepare and shelf-stable when properly canned, pickled okra is both a practical and flavorful way to enjoy the garden year-round.
Classic Pickled Okra Recipe (Makes 6 Pints)
Ingredients:
- 2 to 2.5 pounds of small, tender okra pods (2–4 inches long)
- 6 cloves of garlic, peeled
- 6 small dried red chili peppers (optional, for heat)
- 6 teaspoons dill seed or 3 teaspoons dill weed
- 3 cups white vinegar (5% acidity)
- 3 cups water
- ¼ cup pickling salt or kosher salt (non-iodized)
Equipment:
- 6 pint-size canning jars with lids and bands
- Large pot for boiling brine
- Water-bath canner or deep stockpot with a rack
- Tongs and canning funnel (optional but helpful)
Instructions:
1. Sterilize Jars
Wash jars, lids, and bands with hot, soapy water. Sterilize jars by simmering them in boiling water for 10 minutes. Keep warm until ready to use.
2. Prepare Okra
Rinse the okra thoroughly and trim the stems slightly, being careful not to puncture the pods.
3. Pack Jars
Place 1 garlic clove, 1 chili pepper (optional), and 1 teaspoon dill seed (or a pinch of dill weed) into each jar. Pack the okra pods vertically, tips up, leaving ½ inch of headspace.
4. Make Brine
Combine the vinegar, water, and pickling salt in a saucepan. Bring to a boil and stir until the salt is fully dissolved.
5. Fill Jars
Pour the hot brine over the packed okra, maintaining ½ inch of headspace. Remove any air bubbles with a non-metal utensil. Wipe the rims clean, place lids on top, and screw bands to fingertip-tight.
6. Process Jars (Optional for Long-Term Storage)
Place the filled jars into a boiling water-bath canner, ensuring the water covers the jars by at least 1 inch. Process for 10 minutes. Carefully remove jars and let them cool undisturbed for 12 to 24 hours.
7. Label and Store
Check seals, then label the jars with the date. Store in a cool, dark place. Allow the pickled okra to cure for at least two weeks before opening. Properly sealed jars will last up to a year.
Pickled okra is a simple yet satisfying way to preserve the late summer harvest in Bradley County. Whether served alongside a holiday spread or enjoyed straight from the jar, it brings a little piece of Southern summer to the table all year long.
