Pickled Okra

Spicy Okra Pickles
Pickled Okra. Molly Watson
  • 30 mins
  • Prep: 15 mins,
  • Cook: 15 mins
  • Yield: 1 pint

Pickled okra - spicy or not - is a fabulous way to keep the distinctive grassy flavor of okra around well past its summer and fall season. Luckily, it's super easy to make these delicious okra pickles. Okra pickles are tasty alongside burgers or barbecue, and also wonderfully tasty as part of an appetizer or charcuterie platter.

The recipe below will let you make either cool and crisp refrigerator pickles or hot-water processed pickles that you can store in the cupboard for up to six months before you open them.

Note: This recipe gives you the amount to prepare per pint jar - double, triple, quadruple, etc. this recipe based on how many pints of Pickled Okra you want to make. If you want to make more than 6 pints and  you want to hot-water-process them, work in batches of 6 jars at a time.

What You'll Need

  • 1/2 pound okra
  • 1 clove garlic, thinly sliced
  • 1/2 teaspoon dill seeds
  • 1 chile pepper, fresh or dried or 1/4 teaspoon red chile flakes (optional)
  • 1 cup cider vinegar
  • 1 1/2 teaspoon pickling salt or 2 teaspoons kosher salt
  • 1 pint jar with a lid (a 2-part sealing lid if hot-water processing)

How to Make It

  1. If you want to hot-water process the pickles, put a canning kettle full of water on to boil.
  2. No matter if you want to process the pickles or just pop them in the fridge, stuff the okra, garlic, and dill seeds into a clean pint jar. To make spicy pickles, be sure to stuff in the chile option (if you like spicy at all, this is a place to use chiles—they go extremely well with pickled okra!). Go ahead and be a bit aggressive, since the okra will shrink a bit as it pickles and you want to take advantage of the space in there.
  1. Bring the vinegar, 1 cup water, and salt to a boil. Ladle the hot mixture over the okra in the jars, leaving about 1/2 inch of headspace (space between the top of the food/liquid and the lid of the jar). Close the jars.
  2. To hot-water process: process the jar(s) in the boiling water that covers the jar(s) by at least 1 inch for 15 minutes. 
  3. Whether hot-water processed or not, let the jars cool to room temperature.
  4. If you hot-water processed the jars, store the jar(s) in a cool, dry place for at least three weeks and up to six months before eating okra pickles. If you didn't hot-water process the jars, put them in the fridge and let them sit for at least six weeks before opening to eat.