Print

Easy Quick Pickled Okra

Mason quart jar filled with whole okra and sliced red peppers.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

EatSimpleFood.com

This is a quick pickled okra recipe - which means you have to refrigerate the jars. Eat pickled okra within 4 weeks after refrigerating.

Ingredients

Units Scale
  • 3/4 lb okra
  • 2 fresno red chili peppers, sliced - use red peppers if you can't find them or skip
  • 2 small garlic cloves, peeled
  • 4 dill sprigs or 1 1/2 tsp dried dill
  • 1 1/2 tsp mustard seeds
  • 1/2 tsp crushed red pepper (for heat)
  • 1 cup apple cider vinegar
  • 1 cup water
  • 2 Tbsp salt
  • 1 quart size jar - equipment

Instructions

  • Add garlic, dill, mustard seeds, and crushed red pepper to to a clean quart size jar.
  • Trim okra stems to ¼". Add cleaned whole okra to jar vertically, alternating stem ends up and down.
  • Bring a small pot with vinegar, water, and salt to a rolling boil and stir.  Remove from heat and let cool ~ 5 minutes.
  • Pour mixture into jar(s) (careful it’s hot!), leaving ~ 1/4″ air at top.  
  • Let sit at room temperature ~ 1 hour to cool down, put on the lid, and then place in refrigerator.  
  • Wait at least a couple days before eating, but probably will need about a week to soak up all the pickling liquid.  Good for ~3 weeks in the refrigerator.  Happy eating!  Beckie

Notes

  • Don't have a quart size jar?  Cool, substitute 2 pint jars.
  • If there is still room in the jar and it needs more liquid, make up the ratio with vinegar (preferably) or water).
  • Don't have fresno red chilis?  No worries.  Use a couple slices of red pepper or a dry chile (guajillo is in the video in this post) or skip it altogher.

Find it online: https://eatsimplefood.com/pickled-okra/