Peppery Pickled Okra

I made some okra pickles the same day I made my Quick and Easy Refrigerator Bread and Butter Pickles (click here for the recipe) since the okra was fresh and abundant at the Farmer’s Market. While the bread and butter pickles were ready to eat after a couple of days, these okra pickles needed to be stored 3-4 weeks before they were ready. I’m happy to report it was well worth the wait!

These pickles are extremely easy to make and do not require processing in a boiling-water bath.

Ingredients (makes 6 pint-sized jars)

  • 2 lbs. okra (whole)
  • 6 garlic cloves (one for each jar)
  • 6 hot peppers (one for each jar)
  • 6 teaspoons dill seed (one teaspoon per each jar)
  • 6 cups white vinegar
  • 1 ½ cups water
  • ½ cup Kosher salt
  • 2 teaspoons crushed red pepper


Clean the okra. Remove part of each stem so that you can see some of the seeds.

In a large saucepan, bring the vinegar, water, crushed red pepper and salt to a boil, and simmer for five minutes or so.

Pack the okra and hot peppers in each of the sterilized jars and add 1 teaspoon of dill seed to each jar. Pour the hot vinegar mixture into each jar and seal immediately.

Store in a cool, dark place (such as a kitchen cupboard that is not above a heat source) for three to four weeks. Refrigerate until cold before opening.

Enjoy these with sandwiches, on pickle/olive trays or just on their own!!

Eat, drink and be merry!

This entry was posted in Appetizers, Low fat, Recipes, Vegetables/Vegetarian/Vegan and tagged , , , , , , . Bookmark the permalink.

1 Response to Peppery Pickled Okra

  1. Pingback: Quick and Easy Refrigerator Bread and Butter Pickles | Kel's Cafe of All Things Food

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