Pickled Okra

Why You’ll Love This Recipe

This recipe is simple, quick, and requires only a handful of ingredients. The okra stays firm and flavorful, with a delicious blend of dill, vinegar, and a subtle kick from dried chile peppers. It’s great for adding zest to sandwiches, salads, or charcuterie boards, and makes a tasty, healthy snack straight from the jar.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1½ pounds fresh okra
3 dried red chile peppers
3 teaspoons dried dill
2 cups water
1 cup vinegar
2 tablespoons salt

Directions

1. Wash okra thoroughly and trim stems slightly, keeping pods intact.
2. Pack okra tightly into sterilized jars, alternating with dried chile peppers and sprinkling dried dill evenly between layers.
3. In a medium saucepan, combine water, vinegar, and salt. Bring to a boil, stirring until salt is dissolved.
4. Pour the hot brine over the okra in the jars, leaving about ½ inch of headspace.
5. Seal jars with lids and rings.
6. Process in a boiling water bath for 10 minutes to seal, or refrigerate immediately for a quick pickle.
7. Let jars cool and store in a cool, dark place. For best flavor, allow at least 1 week before eating.

Servings and timing

Serves: Makes about 3 pints
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes (plus 1 week for flavor to develop)

Variations

• Add garlic cloves to each jar for a bolder flavor.
• Include mustard seeds, peppercorns, or coriander seeds for extra spice complexity.
• Use apple cider vinegar instead of white vinegar for a milder tang.
• Swap dried chile peppers for fresh hot peppers for more heat.
• Add a small slice of lemon to each jar for a citrusy note.

Storage/Reheating

Store sealed jars in a cool, dark place for up to 1 year. Once opened, keep in the refrigerator and consume within 2 months. Quick-pickled (refrigerated) okra should be eaten within 2–3 months. This recipe does not require reheating—enjoy it cold for maximum crunch.

FAQs

Can I use frozen okra?

Yes, but the texture will be softer than fresh.

How long before the pickled okra is ready to eat?

About 1 week for flavors to fully develop.

What type of vinegar works best?

White vinegar or apple cider vinegar are both excellent choices.

Do I have to process the jars?

No if making refrigerator pickles, simply skip the water bath and store in the fridge.

Can I adjust the heat level?

Yes add more or fewer chile peppers depending on your spice preference.

How do I keep okra from becoming slimy?

Pickling in an acidic brine naturally reduces slime, and using firm, fresh pods helps.

Can I cut the okra before pickling?

You can, but whole pods stay crisper and are more traditional.

Is this recipe safe for canning?

Yes, when processed in a boiling water bath as directed.

What can I serve pickled okra with?

It’s great with sandwiches, on a relish tray, or as a Bloody Mary garnish.

Can I reuse the brine?

It’s best to make fresh brine for safety and flavor quality.

Conclusion

Pickled okra is a tangy, crunchy treat that’s as versatile as it is delicious. With just a few pantry ingredients, you can preserve fresh okra and enjoy its unique flavor all year long. Whether you snack on it straight from the jar or use it to add zing to your favorite dishes, this easy recipe is sure to become a staple in your kitchen.

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