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Pickled Okra

User Rating 5 Star Rating (1 Review)


Pickled Okra

Pickled Okra

Photo © Molly Watson

Pickled okra - spicy or not - is a fabulous way to keep the distinctive grassy flavor of okra around well past its summer and fall season.

Note: This recipe gives you the amount to prepare per pint jar - double, triple, quadruple this recipe based on how many pints of Pickled Okra you want to make.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes


  • 1/2 pound okra
  • 1 clove garlic, thinly sliced
  • 1 chile pepper, fresh or dried or 1/4 teaspoon red chile flakes (optional)
  • 1/2 teaspoon dill seeds
  • 1 cup cider vinegar
  • 1 1/2 teaspoon pickling salt or 2 teaspoons kosher salt
  • 1 pint jar with two-part sealing lid


  1. Stuff the okra, garlic, chile, and dill seeds into a clean pint jar.
  2. Bring vinegar, 1 cup water, and salt to a boil. Ladle mixture over okra, leaving about 1/2 inch of headspace. Close the jars and process in a boiling water that covers the jar(s) by at least an inch for 15 minutes.
  3. Store jar(s) in a cool, dry place for at least three weeks and up to six months before eating okra pickles.

Makes 1 pint Okra Pickles.

User Reviews

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 5 out of 5
, Member nannassweets

This is the most wonderful reccipe try it simple and very. very good It will become the recipe you will always use.

12 out of 12 people found this helpful.

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