Pickled Okra

Pickled Okra

Crisp okra pods cured in a tangy, garlicky brine with a touch of heat.

Make ahead Makes 32 oz Calories 18/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

Fresh okra pods are packed into jars with garlic, dill, and chile, then covered in a hot vinegar brine that keeps the pods crisp and tangy. Chilling for several days lets the flavors deepen, making these a sharp, crunchy addition to relishes trays, Bloody Marys, or sandwiches.

Ingredients

  • 1 pound fresh okra pods, trimmed
  • 4 cloves garlic, peeled
  • 2 fresh dill sprigs
  • 2 small dried red chile peppers
  • 2 teaspoons mustard seeds
  • 1 teaspoon black peppercorns
  • 1 1/2 cups distilled white vinegar
  • 1 1/2 cups water
  • 2 tablespoons kosher salt
  • 1 tablespoon granulated sugar

Method

  1. Wash the okra pods and trim the stems, leaving the caps intact. Pack them tightly into two 16-ounce glass jars, standing upright where possible.

  2. Divide the garlic cloves, dill sprigs, dried chiles, mustard seeds, and peppercorns evenly between the two jars, tucking them in among the okra.

  3. In a saucepan, combine the vinegar, water, salt, and sugar. Bring to a boil over medium-high heat, stirring until the salt and sugar dissolve.

  4. Carefully pour the hot brine over the okra, filling each jar to the top and ensuring the pods are fully submerged.

  5. Let the jars cool to room temperature on the counter, uncovered, before sealing with lids.

  6. Refrigerate the jars for at least 3 days before eating to allow the flavors to develop fully.

  7. Store pickled okra in the refrigerator and consume within 1 month for best texture and flavor.

Rate this recipe

★ 3.5 (1)

Pickled Okra

Fresh okra pods are packed into jars with garlic, dill, and chile, then covered in a hot vinegar brine that keeps the pods crisp and tangy. Chilling for several days lets the flavors deepen, making these a sharp, crunchy addition to relishes trays, Bloody Marys, or sandwiches.

Make ahead 32 oz 18 cal

Ingredients

  • 1 pound fresh okra pods, trimmed
  • 4 cloves garlic, peeled
  • 2 fresh dill sprigs
  • 2 small dried red chile peppers
  • 2 teaspoons mustard seeds
  • 1 teaspoon black peppercorns
  • 1 1/2 cups distilled white vinegar
  • 1 1/2 cups water
  • 2 tablespoons kosher salt
  • 1 tablespoon granulated sugar

Method

  1. 1

    Wash the okra pods and trim the stems, leaving the caps intact. Pack them tightly into two 16-ounce glass jars, standing upright where possible.

  2. 2

    Divide the garlic cloves, dill sprigs, dried chiles, mustard seeds, and peppercorns evenly between the two jars, tucking them in among the okra.

  3. 3

    In a saucepan, combine the vinegar, water, salt, and sugar. Bring to a boil over medium-high heat, stirring until the salt and sugar dissolve.

  4. 4

    Carefully pour the hot brine over the okra, filling each jar to the top and ensuring the pods are fully submerged.

  5. 5

    Let the jars cool to room temperature on the counter, uncovered, before sealing with lids.

  6. 6

    Refrigerate the jars for at least 3 days before eating to allow the flavors to develop fully.

  7. 7

    Store pickled okra in the refrigerator and consume within 1 month for best texture and flavor.