Recipe By HappyGrandma
Published Apr 4th
Aunt Lillian’s Pickled Okra
Prep 40m Cook 20m Additional 17h 2m Ready In 21d 18h 2m
Servings 72 servings Calories 8.7

My Aunt Lillian’s recipe. I beg as many jars as I can each summer. Love as a side with fresh vegetables, with a salad, or on a skewer in a bloody mary!

Recipe Ingredients

  • 1 quart white vinegar
  • 1 ⅓ cups water
  • ⅓ cup salt
  • 3 pounds small okra, stems trimmed
  • 6 whole chile peppers
  • 6 cloves garlic, peeled
  • 1 tablespoon mustard seed
  • 6 (1 pint) sterilized canning jars with lids and rings

Cooking Directions

  1. 1 Heat vinegar, water, and salt in a saucepan over medium-high heat; bring to a boil. Remove from heat.
  2. 2 Sterilize jars and lids in boiling water for at least 5 minutes. Pack okra, 1 pepper, and 1 garlic clove tightly into each of the hot, sterilized jars; sprinkle mustard seeds over the top. Pour vinegar mixture into each jar, leaving 1/2-inch space at the top. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  3. 3 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
  4. 4 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area, and wait at least 4 weeks before opening.

Nutrition Facts

  • Calories 8.7
  • Carbohydrate 1.8 g
  • Fat 0.1 g
  • Fiber 0.7 g
  • Protein 0.5 g
  • Sodium 2 mg
  • Sugar 0.4 g

Chef's Notes

Servings based on 12 servings each per each pint jar.


  1. Added 1 tsp dried dill weed to each jar along with the garlic, etc.
  2. Not a whole lot going on in the flavor department despite adding lots of garlic. They are tangy but that’s about it.
  3. I use this recipe for my cucumbers. I omit the peppers in most jars and add a head of dill to each from the garden. Perfect every time! When the pickles are gone I toss in cauliflower florets and pepper slices. Waste not want not!! Thanks for a fabulous recipe
  4. This worked out well. I did not include the mustard seed but did put in a cayenne pepper and clove or two of garlic with mine. Their great. My only problem is not stuffing the jar well enough with okra pods so they floated after canning.
  5. Good version for your garden fresh summer oakies!
  6. All hail pickled okra from Aunt Lillian! It's hard waiting the 4 weeks but once you open one you'll wish you'd made more. I used a habanero pepper for a bit more kick and trust me it's perfect. Thank you Happy Grandma for sharing this wonderful recipe with us.