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pickled okra recipe

pickled okra recipe

Delight in the tangy and crisp taste of homemade pickled okra, a Southern delicacy that’s perfect as a snack, a side dish, or a unique addition to your charcuterie board. This pickled okra recipe is simple, requiring just a few ingredients and some patience as you wait for the flavors to meld into the perfect blend of spicy, tangy, and slightly crunchy.

  • Total Time: 20 minutes (plus cooling and pickling time)
  • Yield: 4 pint-sized jars 1x

Ingredients

Scale
  • 1 pound fresh okra
  • 2 cups white vinegar
  • 2 cups water
  • 2 tablespoons kosher salt
  • 2 teaspoons sugar
  • 4 cloves garlic, peeled
  • 2 teaspoons dill seeds
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon red pepper flakes (optional for extra heat)
  • 4 clean pint-sized canning jars with lids and rings

Instructions

  1. Wash the okra and trim the stem ends, leaving the caps intact.
  2. In a large pot, combine the vinegar, water, kosher salt, and sugar. Bring to a boil, stirring until the salt and sugar are dissolved.
  3. Pack the okra into the jars, fitting them in snugly.
  4. To each jar, add 1 clove of garlic, 1/2 teaspoon of dill seeds, 1/4 teaspoon of mustard seeds, and a pinch of red pepper flakes if using.
  5. Pour the hot vinegar mixture over the okra in each jar, leaving about 1/2 inch of headspace at the top.
  6. Use a clean knife or a thin spatula to remove any air bubbles by gently sliding it between the okra and the jar.
  7. Wipe the rims of the jars with a clean, damp cloth. Place the lids on the jars and screw on the rings until just finger-tight.
  8. Allow the jars to cool to room temperature. Once cool, check the seals, and then store the jars in the refrigerator.
  9. Let the okra pickle for at least 1 week before eating for the best flavor.

Notes

  • Ensure the okra is fresh and firm for the best texture after pickling.
  • The pickling liquid can be adjusted to taste. Feel free to add more sugar for a sweeter brine or more spices for extra flavor.
  • The pickled okra will keep in the refrigerator for up to 2 months.
  • Author: Lara Grimes
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Category: Pickles
  • Method: Boiling
  • Cuisine: Southern
  • Diet: Vegan

Nutrition

  • Serving Size: 1/2 pint (approximately 4-5 pieces of okra)
  • Calories: 50 kcal
  • Sugar: 2 g
  • Sodium: 700 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 10 g
  • Fiber: 3 g
  • Protein: 2 g
  • Cholesterol: 0 mg

Keywords: Pickled Okra, Homemade Pickles, Southern Pickles, Spicy Okra, Canning Recipe