Pickled Okra

Smoked fish with pickled papaya (atchara) on a bed of warm rice is one of my favorite Filipino comfort foods. My husband’s lola (granny) makes wicked atchara and I don’t think I will be able to replicate it. The process of making this dish is quite tedious and I haven’t convinced myself yet to give it a go (lazy!). I recently bought my Ball Preserving Starter Kit to make fruit jam since we have an abundance of stone fruits. I looked for recipes at www.freshpreserving.com  and while browsing was surprised to see pickled okra!  I never knew this can be pickled.  I’ve tried bitter melon and radish but not okra.  This vegetable is quite polarizing – either you love or hate it. I personally LOVE, LOVE it. I recreated the recipe (with a few tweaks) and it’s delicious! Super easy to make too. It’s crunchy and perfect partnered with fish or an addition to fresh vegetable salads.

Here’s my version:


  • 1.5 pounds okra
  • 1 small carrot cut thinly
  • 4 garlic cloves
  • 2 cups apple cider vinegar
  • 3/4 cup water
  • 1/8 cup sea salt
  • 1/4 cup sugar
  • 1 teaspoon mustard seed


  • Combine vinegar, water, salt, sugar and mustard seed in a small pot and bring to a boil. Turn off heat. Place the okra, garlic and carrots in properly sterilised jars (pack tightly).
  • Pour hot brine into the jars until all jars are filled up to brim (1/4 headspace).
  • Follow proper water bath canning method if desired. Otherwise, let the jars cool completely before refrigerating.



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