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Pickled Okra
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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.
Course side, Snack
Cuisine Southern American
Keyword how do you pickle okra, how to make pickled okra, how to pickle okra, okra pickle recipes, okra pickles, pickled okra recipe
Prep Time 20 minutes
Cook Time 2 minutes
Total Time 25 minutes
Servings 12 servings
Calories 44kcal
Author Beth Pierce

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. 

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