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Pickled Okra
© Tina Rupp

Pickled Okra

  • ACTIVE: 30 MIN
  • SERVINGS: 2 pints

These zippy okra pickles are terrific additions to cocktails, especially vodka martinis and Bloody Marys. The dried chiles here give the okra a slight kick; if you prefer spicier pickles, add another chile or two to each jar.

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  1. 1 pound okra, trimmed
  2. 4 small dried red chiles
  3. 2 bay leaves
  4. 2 garlic cloves, halved
  5. 1 teaspoon dill seeds
  6. 1 teaspoon coriander seeds
  7. 1 teaspoon black peppercorns
  8. 1 1/2 cups water
  9. 1 1/2 cups cider vinegar
  10. 1 1/2 tablespoons kosher salt
  1. Pack the okra, chiles, bay leaves and garlic cloves into 2 sterilized, 1-pint canning jars. Add half of the dill seeds, coriander seeds and peppercorns to each jar.
  2. In a medium saucepan, combine the water, vinegar and salt and bring to a boil over high heat, stirring to dissolve the sugar. Pour the brine over the okra, leaving a 1/2 inch of space at the top. Close the jar with lids and rings.
  3. To process, boil the jars at 212° for 10 minutes (see Canning 101). Let cool to room temperature and serve immediately or store in a cool, dark place for up to 1 year. Refrigerate after opening.