Pickled okra might be a Southern classic, but its crunchy, tangy bite makes it a must-try for any pickle lover. Customize the heat by slipping a small chili pepper into each jar for a spicy twist!
Pickles aren’t just a condiment in my house. If my Princess and Middle Child had their way, it would be a main course. Leave a jar of pickles on the counter, and watch it empty out with the kids walking by, filling up bowls full of pickles each time.
Those who know Middle Child always ask him if he wants a hamburger on the side with his pickles. They even give him jars of olives and pickles for his birthday! I love pickles, too. I especially have a weakness for pickled okra.
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Recipe highlights
- Unique: When you think of pickles, cucumbers usually steal the show—but pickled okra is a delicious surprise! Crunchy, tangy, and totally addictive, this Southern favorite will win over even the most skeptical pickle lovers.
- Surprisingly Simple: If you’ve never made homemade pickles before, you’re in for a treat. The process is easier than you’d think, and I walk you through each step to make sure your jars turn out perfectly every time.
- Zesty Flavor: What does pickled okra taste like? Think classic pickle tang with a bit of Southern flair! You can go mild or turn up the heat with chili flakes—either way, it’s bright, bold, and so satisfying.
- Perfect Snack or Garnish: These pickled okra are not only great for snacking straight from the jar, but they’re also a fun and flavorful garnish for Bloody Marys, cheese boards, or even chopped up in salads.
Ingredients you need
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- Fresh okra: Look for green okra without any blemishes or signs of mold or damage. The fresher the okra, the better!
- Cider vinegar: You can use plain white vinegar, but I chose apple cider vinegar because of its flavor. Rice vinegar also is another great choice.
- Spices: Kosher salt, whole peppercorns, fennel seeds, coriander seeds. You can also use mustard seeds. For spicy pickles add chile pepper flakes or slip in a whole chile pepper in with the okra.
- Fresh flavors: garlic cloves, dill and tarragon
Step-by-step directions
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- Prep the okra. Wash and trim stems from okra, leaving tops intact. Pack cleaned okra tightly into 2 sanitized 1-pint jars.
- Fill the jars. Divide garlic cloves, peppercorns, fennel seeds, coriander seeds, fresh dill and fresh tarragon equally into the 2 jars. Okra is hollow inside, with membranes filled with seeds. They float in the vinegar mixture when pickled. Because of their odd shape, it is best to alternate stuffing them in the jar stem side up then stem side down.
- Simmer the vinegar. Bring water, cider vinegar and salt to a boil. Pour hot vinegar liquid over the okra in both jars, leaving ½-inch headspace. The warm vinegar mix slightly cooks the okra without turning them into pickled mush.
Recipe tips and FAQs
If you are going to store in the refrigerator, cool until room temperature first then refrigerate. Pickles will be ready in 7-10 days. If you are canning your pickles, click here for hot water canning instructions. Store in a dark cool place.
You can customize the flavor of your okra pickles by adjusting the herbs and seasonings you use. If you like things spicy, add chile pepper flakes or a small chile pepper.
Now okra gets a bad rap, but I personally love the stuff. I usually cook with it to make this Perisan Okra Stew. And of course I add okra to my Potato Gumbo. Okra is also popular in the south, so be sure to try some fried okra cakes or southern fried okra.
Nope! There’s no need to cook the okra first. It goes straight into the jars raw and gets perfectly crisp and tangy from the brine.
Surprisingly, no! The pickling process helps prevent the okra from becoming slimy. Instead, you get a nice, crunchy bite.
Storing Instructions
TO STORE: You can store your pickles in the refrigerator where it will last for months. If hot water canned, it can last for at least a year.
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Homemade Pickled Okra
Ingredients
- 2 lbs fresh okra
- 2 cups water
- 2 cups cider vinegar
- ¼ cup kosher salt
- 4 garlic cloves
- 1 teaspoon whole peppercorns
- 1 teaspoon fennel seeds
- 1 tablespoon coriander seeds
- 4 sprigs fresh dill
- 2 springs fresh tarragon
Instructions
- Wash and trim stems from the okra, leaving tops intact.
- Pack cleaned okra tightly into 2 sanitized 1-pint jars.
- Divide equally into the 2 jars, garlic cloves, peppercorns, fennel seeds, coriander seeds, fresh dill and fresh tarragon.
- In a small pot, bring water, cider vinegar and salt to a boil.
Pour hot vinegar liquid over the okra in both jars, leaving ½-inch headspace. - If you are going to store in the refrigerator, cool until room temperature first then refrigerate. Pickles will be ready in 7-10 days.
Notes
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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Written by Laura Bashar
Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!
In Brazil there is no such thing as pickled okra–at least I never heard of–but we eat it, especially in the northern area of the country. I love okra (quiabo in Portuguese) and will certainly try this recipe. I am not a fan of tarragon nor dill, but I am sure I can use other spices. Thank you so much for sharing–and what beautiful website!
Thank you for visiting Emilia!
Here in the US, okra and pickled okra is a speciality of the Southern part of our country. And in Persian culture, we pickle almost every possible vegetable!
I hope you enjoy them!
Laura
I never thought about pickling my okra!! Thanks for sharing!!!
Love your photos! I’m going to have to try this!
I’m not sure I’ve ever had okra, but it sure looks good this way!