Dill Pickled Okra

These crisp, tart pickles are sure to become your new favorite low-calorie snack, on their own or on a sandwich or salad.

  • Total Time:
  • Servings: 3 one-pint jars
  • Time(Other): plus 1 week


  • 1 1/2 pounds fresh whole okra
  • 3 dried red chile peppers
  • 3 garlic cloves, peeled
  • 3 whole cloves
  • 3 teaspoons dried dill, divided
  • 6 sprigs fresh dill
  • 1 cup water
  • 1 cup cider vinegar
  • 1 cup distilled white vinegar
  • 1 tablespoon mustard seeds
  • 1 teaspoon black or white peppercorns
  • 1 1/2 teaspoon sugar
  • Kosher salt

How to make this recipe

  1. Divide the okra evenly between 3 sterile pint-size canning jars. Place 1 dried chile, 1 clove of garlic, 1 whole clove, 1 teaspoon of dried dill, and 2 sprigs of fresh dill into each jar.

  2. In a small saucepan over medium-high heat, combine the water, vinegars, mustard seeds, peppercorns, sugar and 2 tablespoons of kosher salt for the brine. Stir until the sugar and salt are dissolved. Once the mixture has reached a rolling boil, pour the pickling brine as evenly as possible into the jars. Seal the jars in a hot water bath according to the jars' package instructions and store in a cool, dry place for at least a week.

Make Ahead

Pickled okra should last up to 6 months in a sealed jar when stored in a cool, dry place. Refrigerate after opening.

Contributed By Photo © Emily Farris Published November 2013

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