How To Cut Okra

Fresh okra sliced in lengthwise and crosswise on a wooden cutting board and a knife on the side.

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Here is our step-by-step tutorial on how to cut okra. Learn the techniques to trim the ends, slice it perfectly, and reduce the sliminess. Find tips for choosing the right okra and storing it properly. 


  • 1 pound / 450 grams fresh okra


  1. Rinse the okra pods under cold water to remove any dirt or debris. Pat them dry with a clean towel.
  2. Take an okra pod and place it horizontally on a cutting board. Hold the top end with one hand and the bottom end with the other hand to keep it steady.
  3. Using a sharp knife, gently trim off the stem end of the okra. Make a clean cut, removing just the tough part without exposing the inner seeds. Be careful not to cut too deeply into the pod.
  4. Repeat the process for the remaining okra pods, trimming off the stem ends one by one.
  5. Once the stem ends are trimmed, decide on the desired shape for your recipe. Okra can be sliced into rounds or cut lengthwise.
  • For rounds: Hold a trimmed okra pod horizontally on the cutting board. Slice it into even rounds, about ¼ to ½ inch thick.
  • For lengthwise: Hold a trimmed okra pod vertically on the cutting board. Cut it lengthwise into halves or quarters, depending on the desired size.


Reducing slime: To minimize slime when cutting okra, keep these in mind:

  •  If you want to be extra thorough or reduce some of the okra's natural sliminess, you can soak the okra in a mixture of vinegar and water. Just combine one part vinegar with two parts water in a large bowl, add your okra, and let it soak for about 5 to 10 minutes. After soaking, give the okra another quick rinse under cold water.
  • Ensure the okra is dry before cutting. Pat it dry with a clean towel to remove any moisture on the surface.
  • Avoid washing the okra after it has been cut, as water can increase slime production.
  • Avoid cutting okra too thinly, as thinner slices tend to release more slime during cooking.
  • When cooking, stir the okra gently and avoid excessive stirring, as vigorous stirring can contribute to more slime release.

Timing of cutting okra: It's best to cut okra just before you plan to cook with it. Okra tends to release more slime as it sits after being cut. So, aim to cut the okra shortly before incorporating it into your recipe for the freshest results.

Storage after cutting: If you're not planning to use the cut okra immediately, it's recommended to store it in the freezer for longer-term storage. After cutting, blanch the okra, then transfer it to an ice bath to cool. Pat dry the blanched okra and store it in the freezer. Properly frozen okra can last for several months.

Storing whole okra: If you have whole okra and don't want to cut it ahead of time, store the uncut pods in a paper bag in the refrigerator's vegetable crisper. This helps maintain their freshness for a day or two until you're ready to use them.