This Pickled Okra is slightly spicy from black pepper and red pepper flakes, with hints of garlic and dill. This is a delicious, quick, and easy recipe for all that garden okra.
Enjoy this unique refrigerated pickled okra recipe prepared in less than 30 minutes.
Ingredient Notes and Substitutions
See the recipe card below for the complete list of ingredients.
- Okra: This recipe works best with fresh okra. Look for bright green, small, tender pods 3-4 inches long and free of blemishes and brown and gray spots. You can pickle frozen whole okra, but the texture will not be crunchy.
- White vinegar: The high acidity in white vinegar reduces the sliminess and helps preserve crispiness.
- Fresh dill: Gives the most vibrant flavor and aromatics.
- Red pepper flakes: Optional but recommended; they give the okra a little zest.
How To Pickle Okra
This is a summary; for the complete list of ingredients and instructions, see the recipe card below.
- Add the water, vinegar, sea salt, and sugar to a pot. Stir and cook over medium heat until the salt and sugar dissolve.
- Add the okra, garlic, dill, mustard seed, black peppercorns, and red pepper flakes to the jars.
- Pour the warm brine into the jars and cover the vegetables, herbs, and spices. Let them cool to room temperature before sealing, then store in the refrigerator.
Tips For Pickling Okra
- Cut off only the very tip of the stem end. Do not pierce the pod, as this releases slime.
- If you don’t have canning jars, let the okra sit in the brine in the pot. Then transfer to an airtight container and store in the refrigerator.
- Completely cover the vegetables with the brine.
- These pickled okra are not shelf-stable, and they must be refrigerated. Store in the mason jars in the refrigerator for up to 2 months.
Serving Suggestions
- Snacking: Enjoy it as a quick, healthy snack.
- Salads: Slice it and add it to salads such as grilled corn salad, grilled chicken salad, or chickpea salad.
- Cocktail garnishes: They are delicious in Bloody Marys or pickle martinis.
- Charcuterie boards: Serve them with any charcuterie board. They are a beautiful and delicious complement.
- Sandwiches: Slice and add to your favorite sandwich or serve on the side. I love to serve them with dill pickle chicken salad.
- Relish: Chop them and add them to a relish such as cowboy caviar or corn and black bean relish.
More Pickled Recipes
Pickled Okra
This Pickled Okra is slightly spicy from black pepper and red pepper flakes, with hints of garlic and dill for the ultimate taste experience.
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Servings: 12 servings
Calories: 44kcal
Ingredients
- 2 lbs fresh okra
- 2 cups water
- 2 cups white vinegar
- 2 tablespoons sea salt
- 1 tablespoon granulated sugar
- 6 garlic cloves peeled and smashed
- 2 sprigs dill
- 2 teaspoons mustard seed
- 2 teaspoons black peppercorns
- 1 teaspoon red pepper flakes
Instructions
- Wash and dry the okra. Cut off only the very tip of the stem end. Do not pierce the pod, as this releases slime.
- Add the water, vinegar, sea salt, and sugar to a pot. Stir and cook over medium heat until the salt and sugar dissolve.
- Divide the okra, garlic, dill, mustard seed, black peppercorns, and red pepper flakes evenly between the jars.
- Pour the warm brine into the jars and cover the vegetables, herbs, and spices. Let them cool to room temperature before sealing and storing in the refrigerator.
Notes
Store it in mason jars with tight-fitting lids or in an airtight container in the refrigerator for up to 2 months.Â
Nutrition
Calories: 44kcal | Carbohydrates: 8g | Protein: 2g | Fat: 0.4g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 1174mg | Potassium: 250mg | Fiber: 3g | Sugar: 2g | Vitamin A: 599IU | Vitamin C: 18mg | Calcium: 74mg | Iron: 1mg
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