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Pickled Okra

Crisp, tangy homemade pickled okra flavored with garlic, dill, and warm spices. Ready in 25 minutes of active time and perfect for snacking, charcuterie boards, or gifting.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 jars
Course: Appetizer, Condiment
Cuisine: American, Southern
Calories: 12
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 pounds fresh okra stems trimmed to about 1/4 inch
  • 4 cups apple cider vinegar or white vinegar
  • 2 cups water
  • 4 tablespoons pickling salt or non-iodized salt
  • 8 cloves fresh garlic peeled and halved
  • 4 dried red chili peppers or 2 teaspoons red pepper flakes
  • 2 teaspoons yellow mustard seeds
  • 2 teaspoons black peppercorns
  • 4 fresh dill sprigs or 2 teaspoons dried dill
  • 2 teaspoons coriander seeds

Equipment

  • Large pot for boiling water
  • Sterilized glass jars with lids (quart-sized)
  • Small saucepan
  • Measuring cups and spoons
  • Knife and cutting board
  • Jar lifter or kitchen tongs
  • Funnel
  • Clean kitchen towels

Method
 

  1. Rinse the okra under cool running water, gently rubbing to remove fuzz. Trim stems to 1⁄4 inch without piercing the pods.
  2. Place clean jars and lids in a large pot, cover with water, bring to a boil, and sterilize for 10 minutes.
  3. Combine vinegar, water, and pickling salt in a small saucepan. Bring to a rolling boil over high heat, stirring until salt dissolves, about 3 minutes.
  4. Using jar lifter or tongs, remove the hot jars, draining any water, and set them upright on a clean towel.
  5. Pack the trimmed okra vertically and snugly into the hot jars, leaving 1⁄2 inch headspace at the top.
  6. Divide garlic, dried chilies, mustard seeds, peppercorns, dill, and coriander seeds evenly among the jars, tucking them around the okra.
  7. Carefully pour the boiling brine over the okra until covered, still leaving 1⁄2 inch headspace.
  8. Wipe jar rims, apply lids, and tighten just until fingertip-tight. Let jars cool undisturbed; you should hear the lids seal with a pop as they cool.
  9. Allow the jars to pickle for at least 3 days in a cool, dark place before opening. Refrigerate after opening and consume within 3–4 weeks.

Notes

For milder pickles, reduce or omit the dried chilies. Always keep okra submerged in brine to maintain quality.