Smoky Pickled Okra

A bit of smoked paprika goes a long way to creating delicious smoky flavor in this canned pickled okra recipe. If you haven't been eating this Southern ingredient on the regular, this pickled version will change that.

Smoky Pickled Okra
Photo: Jason Donnelly
Prep Time:
1 hrs
Process Time:
10 mins
Total Time:
1 hrs 10 mins
7 pints


  • 3 pound fresh okra

  • 7 cloves garlic, minced

  • 4 cup cider vinegar

  • 4 cup water

  • ¼ cup pickling salt

  • 1 tablespoon dill seeds

  • 1 tablespoon smoked paprika

  • 1 ½ teaspoon crushed red pepper


  1. Wash okra; trim tops. Fill seven hot sterilized pint canning jars firmly with whole okra, leaving 1/2-inch headspace. Add 1 clove minced garlic to each jar.

  2. In a large saucepan combine the vinegar, water, salt, dill seeds, paprika, and crushed red pepper. Bring to boiling, stirring to dissolve salt. Boil gently, uncovered, for 2 minutes.

  3. Pour hot vinegar mixture over okra in jars, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids and screw bands.

  4. Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.

Nutrition Facts (per serving)

20 Calories
4g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 26
Calories 20
% Daily Value *
Sodium 227mg 10%
Total Carbohydrate 4g 1%
Total Sugars 1g
Protein 1g
Vitamin C 12.3mg 62%
Calcium 46mg 4%
Iron 0.4mg 2%
Potassium 167mg 4%
Folate, total 31.5mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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