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Pickled Okra Recipe: Spicy and Quick
Pam
Use the refrigerator method to make easy pickled okra. They can be made spicy or not, according to your preferences.
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Cuisine
Southern
Servings
6
people
Calories
43
kcal
Ingredients
1x
2x
3x
¾-1
pound
whole okra
washed
4
cloves
garlic
2
bay leaves
4-6
sprigs
fresh dill
1¾
cups
white vinegar
¾
cup
water
4
teaspoons
salt
un-iodized
1
teaspoon
sugar
1-2
Tablespoons
whole black peppercorns
1-1½
teaspoons
red pepper flakes
optional
Instructions
Place two garlic cloves and 1 bay leaf in each of two pint sized glass jars.
Place okra pods in jars alternating stem end up and down. Add dill sprigs.
Bring water, vinegar, salt and sugar to a boil.
Remove from heat and stir in peppercorns and red pepper flakes, making sure salt and sugar are dissolved.
Pour vinegar solution over okra and fill to about ½ inch from top of jar.
Allow to cool to room temperature before sealing tightly.
Refrigerate a minimum of 5 days before eating and a maximum of 2 months.
Notes
Young, tender okra make the best pickled okra.
Nutrition
Calories:
43
kcal
Carbohydrates:
7
g
Protein:
1
g
Fat:
1
g
Saturated Fat:
1
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
1
g
Sodium:
1566
mg
Potassium:
212
mg
Fiber:
2
g
Sugar:
2
g
Vitamin A:
576
IU
Vitamin C:
14
mg
Calcium:
66
mg
Iron:
1
mg
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