Name: Pickled Okra Recipe: Crunchy and Tangy
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1½ lbs small fresh okra; 4 garlic cloves; 4 dried red chiles; 2 tsp dill seeds; 2 tsp mustard seeds; 1 tsp peppercorns; 3 cups water; 3 cups white vinegar; ⅓ cup pickling salt

Introduction

Table of Contents

Pickled okra is the crunchy, tangy Southern classic that disappears first from every relish tray. These garlicky, lightly spiced spears stay crisp for months and are perfect straight from the jar, on charcuterie boards, or as the secret ingredient in a Bloody Mary. Presented in a tall glass jar or white ceramic bowl, optionally garnished with fresh dill sprigs, this Pickled Okra offers a bright, appetising aesthetic that elevates any table. This recipe provides a simple water-bath canning method with pantry staples, ideal for summer abundance or year-round snacking.

Ingredients

For the Pickled Okra (makes 4 pint jars):

1½ lbs fresh okra pods (small to medium, 3–4 inches long)
4 cloves garlic, peeled
4 small dried red chiles or ½ tsp red pepper flakes per jar
2 tsp dill seeds (or 4 fresh dill heads)
2 tsp mustard seeds
1 tsp black peppercorns
3 cups water
3 cups distilled white vinegar (5% acidity)
⅓ cup pickling or kosher salt (do NOT use table salt)

For Serving:

Optional: fresh dill sprigs, lemon slices
Suggested Accompaniments: cheese boards, fried chicken, Bloody Marys
Suggested Aesthetic: Serve in a white ceramic bowl or straight from the jar
Suggested Equipment: 4 sterilised pint jars, canning pot

Step-by-Step Process

Wash okra gently and trim stems—but leave caps intact so they stay crisp.
Pack jars tightly: place 1 garlic clove, 1 chile, ½ tsp dill seeds, ½ tsp mustard seeds, and ¼ tsp peppercorns in each hot sterilised pint jar. Stand okra upright, tips down.
Make brine: In a large pot, combine water, vinegar, and salt. Bring to a full boil, stirring until salt dissolves.
Pour hot brine over okra, leaving ½-inch headspace. Gently tap jars to release air bubbles.
Wipe rims clean, apply lids and rings fingertip-tight.
Process in a boiling water bath 10 minutes (start timing when water returns to a boil). Adjust for altitude if above 1,000 ft.
Remove jars and let cool 24 hours. Check seals—lids should not flex. Store 2–4 weeks before eating for the best flavour.

Tips for Better Pickled Okra

Choose small pods (under 4 inches)—larger ones get woody and less crisp.
Trim only the stem end—cutting into the cap lets brine inside and makes them mushy.
Use pickling salt only—iodised salt clouds the brine.
Add a grape leaf or ¼ tsp Ball Pickle Crisp to each jar—extra insurance for crunch.
Let cure for at least 2 weeks—flavour improves dramatically after 4–6 weeks.
Store sealed jars in the pantry up to 1 year—once opened, refrigerate and eat within 2 months.

Variations and Customisation

Classic Dill Pickled Okra: Double dill seeds and add fresh dill heads.
Spicy Firecracker Okra: Add 2 fresh habaneros or 1 tsp cayenne per jar.
Healthier Low-Sodium: Reduce salt to 3 tbsp (still safe for canning).
Vegetarian Bloody Mary Okra: Add 1 tsp celery seed + ½ tsp horseradish per jar.
Kid-Friendly Mild: Omit chiles entirely and reduce peppercorns.
Luxe Garlic-Lover’s: Use 3 garlic cloves + 1 tsp garlic powder per jar.

Storage and Serving Tips

Day 1–14: flavour developing; Week 4–6: peak crunch and tang.
Sealed jars up to 1 year in a cool, dark pantry; opened jars up to 2 months in the fridge.
Best reheating method: none—serve chilled or room temperature only.
Refresh trick: rinse briefly under cold water if too salty for your taste.
Ideal serving temperature: chilled for maximum crunch.
Pair with cold beer, sweet tea, or use as Bloody Mary stirrers; serve in a white ceramic bowl with toothpicks.

Nutritional Information

Based on 12 servings (4–5 pods each):

Calories: 15 kcal
Total Fat: 0g
Saturated Fat: 0g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 480mg
Total Carbohydrates: 3g
Dietary Fibre: 1g
Sugars: 1g
Protein: 1g
Vitamin A: 6% Daily Value
Vitamin C: 15% Daily Value
Calcium: 4% Daily Value
Iron: 2% Daily Value

Note: Naturally low-calorie, keto-friendly, and gluten-free.

Conclusion

These pickled okra spears are pure Southern magic in a jar—bright green, garlicky, with that satisfying snap that makes you reach for just one more. Whether you grew up grabbing them from your grandma’s pantry or discovered them on a charcuterie board, one bite and you’re hooked. Make a double batch while okra is in season; come December, you’ll be thrilled to find a forgotten jar hiding in the back, still perfectly crisp and ready to brighten the coldest day.