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We went closely by your recipe, hoping for crunchy okra. They turned out soft and slimmy. We were disappointed.
I think your site is super helpful! But do you know if you can recan what you have already picked? I put too much salt in my pickled okra and the jars are already sealed up Any bit of advice would awesome! Thank you!
Well,gave it a shot and we’ll see how they come out.I used a tbsp of the pre-fab pickling spices that had all mentioned and then some.Been years since I’ve had pickled okra since I moved North twenty years ago. Now I need to find a source of mullet to smoke LOL
I blanched and froze a huge bag of fresh okra. If I pickle, will the blanching and freezing ruin the pickled okras?
Hi, Alie! Great question. I would not pickle previously blanched and frozen okra.
When it comes to pickled okra. Less is more.
Just vinegar, salt, water, dill, garlic is all you need for great Texas style pickled okra.
And stuff those jars. They cost to much to not utilize all the room .
They look so pretty… we’ll see how they taste.
I’m sure they will be fine..
Hello! Not sure what I did wrong, but my batch of this recipe tastes too, too lemony. While pickled vegetables are expected to be tart, the strong lemon flavor of this recipe is too harsh. The finished product, with a lemon slice at the bottom, looks darn good, but wasn’t even close to the classic pickled okra taste. I feel badly posting a negative review, but if you are planning to spend the effort to can pickled okra expecting a classic taste, look for a more traditional recipe….not something that just looks good in the jar. Sorry!!!!
Hi Sandy! It’s possible your lemons were just extra sour. I’m sorry to hear you had such a negative experience with this recipe.
Thanks for the heads up. I shall skip the lemon entirely or use half the lemon slices
This is a fantastic recipe for any pickled veggie I’ve tried so far. I made a couple batches as originally written for cucumbers, okra, green beans and asparagus. The last couple batches I’ve started playing with the amount of garlic and red pepper (more) with excellent results. I also add 1/2 fresh bay leaf, supposed to preserve crispness, and 1 allspice berry per pint. I ordered bulk spices from Amazon and make large batches of the spice so it’s ready to go when the veggies grow ripe. Also, I add the peppercorns per jar, not in the mix to make sure they get distributed evenly.
Something in the spice mix tastes a little strong & weird until the pickled jars have sat for a week or 2, then everything evens out perfectly. I plan to try carrots and cauliflower soon too.
2nd time making and everyone loves it. The older it gets the better it gets.
I have 22 okra plants in my garden. I am having a banner year as my okra is over 6 foot tall. I make lots of fried okra, family favorite. Gumbo is great and just simple okra and tomatoes. A fried suggested black eyed peas and okra. New twist for me. Tonight I will make my second batch of pickled okra using your recipe. First six pint jars are gone. I too gift them and they are a hit.
The best okra recipe. I gift my jars and I get requests for another jar.
I’m so glad you like the pickles Susan!
I let my pickles sit for 6 weeks before enjoying, Is that a good length of time for Okra as well?
For this recipe, Scotty, you only need to wait a day to let the flavors meld, but it’s up to you how long you want to wait before you open them up! Let us know if you do wait that long and how they taste!
When you say water bath, for the quicker method, what do you mean? I only see answers for that when you’re canning. I really want to try the quicker method just to see if my family will like them.
Hi Lucy, I don’t think I’ve mentioned any method other than what I’ve described above. The water bath is actually necessary to cook the okra. If you didn’t want to pack jars perhaps you could just boil the okra in the pickling liquid for 15 minutes instead, you’ll probably need twice as much pickling liquid.
Hi Elise, I just put up 2 quart jars of this recipe for Okra and I’m so excited to try some. I hope it turns out the way it’s suppose to. My husband loves fried Okra and so do I but when I saw this recipe I knew I had to give it a try. We have 5 plants in the garden this year so there has been lots to share. Thanks for sharing !
I grew two okra plants this year. They produced okra faster than I could use it, so I froze some. Can I use the frozen pods for pickles?
Hi Melissa, great question! I don’t see why not, though I haven’t tried to make pickles with frozen okra. If any one reading this has, and would like to offer advice here, please do!
Frozen okra will be mushy and I don’t think it will work in this. Sorry!
Don’t have coriander seeds but I have ground coriander. Can I use that and how much? Karen
Hi Karen, ground coriander may turn the pickling liquid cloudy, so I would just skip it if you don’t have any.
I made these from your recipe today. Unfortunately, only two of the four sealed properly. Don’t worry, we’ll eat them, but I wonder what I might have done wrong. Jars too full is the only thing I can think of. Any ideas?
Hi Kim, it could be the jar was too full, or maybe the lids were screwed on too tightly.
I’ve used a dill pickle recipe that is real successful. Gonna try this too
These were absolutely amazing!! The recipe was super easy to follow, and the results were well worth the time it took to pack the okra into the jars. This will be a seasonal must-do! Thanks so much :)
I am currently being patient to let mine cure for a week… going to make Bloody Mary’s tomoorow, poolside, for the reveal. So glad i read the comments to the end, as i did make slices in the okra as a couple of commenters suggested.