Pickled Okra Recipe

Savor the sweet and tangy flavors of the south with this easy Pickled Okra Recipe! Fresh okra, dill seeds, and a hint of spice come together in a delicious brine that’s perfect for snacking, adding crunch to salads, or elevating your next BBQ.

Ready Time

30 mins

Yields

4 servings

Ingredients

1 lb fresh okra, sliced into 1/4-inch thick rounds
1/4 cup kosher salt
1 cup (250ml) white vinegar
1/2 cup (125ml) water
1/4 cup granulated sugar
1 tsp black peppercorns
1 tsp mustard seeds
1 tsp coriander seeds
1 tsp dill seeds
1/4 tsp red pepper flakes (optional, for some heat)
Fresh dill, chopped (optional, for garnish)

Instructions

Create a brine by whisking together kosher salt, sugar, black peppercorns, mustard seeds, coriander seeds, dill seeds, and red pepper flakes (if using) in a medium bowl until the sugar and salt are dissolved. Add the vinegar and water to the bowl and whisk until combined.

Pack the sliced okra into a clean glass jar or airtight container, leaving about 1 inch of space at the top.

Pour the brine over the okra, making sure that all the okra is covered. If necessary, add a little water to cover.

Seal the jar or container and refrigerate for at least 24 hours or up to 2 weeks.

The longer it sits, the tangier it gets! Garnish with chopped fresh dill (if desired) before serving.

Notes

Use fresh, tender okra for the best results, as it will be crunchier and less likely to become slimy during the pickling process. Make sure to slice the okra evenly so that it pickles uniformly.

You can adjust the amount of red pepper flakes to your desired level of heat, or omit them altogether for a mild pickle.

For a more intense flavor, let the pickled okra sit for the full 2 weeks. Keep the pickled okra refrigerated and consume within 2 weeks of opening.

Experiment with different spices and flavor combinations, like adding some garlic or onions to the brine, to create unique variations of this recipe.