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Pickled Okra

Crisp whole okra pods steeped in a garlic, dill, and red pepper brine. A tangy Southern snack with a mild kick.

20 minEasyServes 815 cal/serving

CajunAppetizerStovetopVegetarianVeganLow CarbKetoPaleoWhole30Kosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeLow-SugarLow-SodiumPork-FreeCorn-Free

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Ingredients

  • 1 lb fresh okra pods, trimmed
  • 4 garlic cloves, peeled
  • 1 tsp dill seeds
  • 1 tsp yellow mustard seeds
  • 1/2 tsp crushed red pepper flakes
  • 1 cup water
  • 1 cup distilled white vinegar
  • 1 tbsp canning salt

Instructions

  1. 1

    Pack 1 lb trimmed fresh okra pods, 4 peeled garlic cloves, 1 tsp dill seeds, 1 tsp yellow mustard seeds, and 1/2 tsp crushed red pepper flakes tightly into clean glass jars.

  2. 2

    Combine 1 cup water, 1 cup distilled white vinegar, and 1 tbsp canning salt in a saucepan over medium-high heat.

  3. 3

    Bring the mixture to a rolling boil and stir until the salt dissolves completely.

  4. 4

    Ladle the hot brine over the okra, leaving a half inch of headspace at the top.

  5. 5

    Seal the jars tightly and refrigerate for at least 24 hours before serving.

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Questions

How long does Pickled Okra take?

As written, 20 minutes: 15 of prep and 5 of cooking. The longest single stretch is the hands-off wait in step 5, 24 hours. That wait sits outside the stated prep and cook times, so plan around it.

How hot is Pickled Okra?

Moderately. The heat in Pickled Okra comes from 1/2 tsp crushed red pepper flakes. For a milder plate, halve the red pepper flakes; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Is Pickled Okra gluten-free?

Yes. As written, nothing in the ingredient list for Pickled Okra is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the mustard seeds.

How many carbs are in Pickled Okra?

One serving (the recipe makes 8) has 3 g of carbohydrate in about 15 calories, with 1 g protein and 0 g fat, plus 1 g fiber and 350 mg sodium. The figures are estimates computed from the ingredient list.

How do I store and reheat Pickled Okra?

Refrigerate what is left of Pickled Okra within two hours and eat it within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Serve it with

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