Easy Pickled Okra

These super-simple okra pickles are a little tart, a little crunchy, and not at all slimy. The minimal spices enhance, instead of mask, okra's wonderful natural flavor.

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

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  • 1 1/2 pounds fresh whole okra
  • 3 dried red chile peppers
  • 3 garlic cloves, peeled
  • 1 cup water
  • 2 cups cider vinegar
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon mustard seeds
  • 1 teaspoon black or white peppercorns
  • 1 dried bay leaf, crumbled
  • 1 tablespoon sugar
  • Kosher salt

How to make this recipe

  1. Divide the okra evenly between 3 sterile canning pint jars. Place 1 dried chili and 1 clove of garlic into each jar.

  2. In a small saucepan over medium-high heat, combine the water, vinegars, mustard seeds, peppercorns, bay leaf, 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

460054 recipes/easy-pickled-okra 2013-12-10T02:19:28+00:00 Emily Farris fall|summer|pickling|barbecue-cookout|game-day|american|southern-soul-food|sauces-and-condiments|side-dishes|basic-easy|gluten-free|healthy|make-ahead|vegetarian|web-exclusive|snack november-2013 recipes,easy-pickled-okra 460054

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