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My mother always canned plenty of pickled okra. It was served with meals or as a treat. I can remember a time when I nearly ate a whole jar by myself as a child. It’s easy to do and it looks pretty too.

Choose small pods of okra so they fit better in the jars. Typically, one okra pod is aprx one whole bite. You can make it with slightly larger pods but make sure they are very tender.

This is the book my mother used for several of her canning recipes. This pickled okra recipe came from this book. I apparently scribbled on it as a child. I’m sure mama appreciated that so much.

Make sure your okra pods are clean and dry before packing into jars.

Pack the jars tightly. I pack some heads up and some heads down to get a nice tight fit. Pack as many in the jar as you can fit.

I have a larger stock pot for the water bath. The smaller pot in front is for heating the vinegar mixture to a boil. The pot on the back right side is heating my lids in hot water so they are sterile and seal well. Please make sure your jars are sterile and clean before you pack them.

When water bath is needed for canning, your jars should not sit on the bottom of the pot. I am using this metal strainer inside the pot of hot water to sit my jars in while they are in the water bath.

Pour the boiling vinegar, salt, and water over the okra packed into your jars.

Close the jars finger tip tight and water bath process them for five minutes at 212 degrees F.

After processing, allow jars to cool to room temp on a rack and then store them for one month before serving.

Y’all be sweet!