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+ servings
jar of pickled okra with another jar behind

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.
4.69 from 29 votes
Cuisine Southern
Servings 6 people
Calories 43 kcal

Ingredients
  

  • ¾-1 pound whole okra washed
  • 4 cloves garlic
  • 2 bay leaves
  • 4-6 sprigs fresh dill
  • 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: 43kcalCarbohydrates: 7gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1566mgPotassium: 212mgFiber: 2gSugar: 2gVitamin A: 576IUVitamin C: 14mgCalcium: 66mgIron: 1mg
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