These sweet-and-savory okra pickles require no special canning equipment, and are meant to be enjoyed the same day they’re made. They’ll keep for up to two weeks in the fridge, but they’ll probably disappear much quicker than that. Slideshow: Okra Recipes 

Emily Farris
November 2013


© Emily Farris

Recipe Summary

40 mins
2 hrs 40 mins
3 one-pint jars


Ingredient Checklist


Instructions Checklist
  • Divide the okra evenly between 3 pint jars. Place 1 dried chile pepper, 2 cloves of garlic, and 1 cinnamon stick into each jar.

  • In a small saucepan over medium-high heat, combine the sugar, 2 tablespoons kosher salt, water, vinegar, cloves, and allspice berries for the brine. Once the mixture has reached a rolling boil, reduce the heat to low and simmer for 10 minutes, stirring until the sugar and salt have fully dissolved. Pour as evenly as possible into the jars. Allow to cool to room temperature and then refrigerate. Enjoy when chilled, or for up to two weeks.


Cut okra absorbs flavor more quickly than whole okra, but if you won’t be eating them right away, and want to avoid the “okra slime,” use 1 1/2 pounds of whole okra instead of 2 pounds of cut okra.