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+ servings
jar of pickled okra with another jar behind

Pickled Okra Recipe: Spicy and Quick

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


  • 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


  • 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.


Young, tender okra make the best pickled okra. 


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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