Pickle Okra
Crunchy, tangy pickled okra with fresh dill and garlic, perfect as a snack or condiment for Southern-style meals and enjoyed by those who love bold, savory flavors.
Ingredients
Instructions
- Select small size okra; wash well, leaving small end of stem on.
- Pack okra in clean sterilized jars.
- Put a head of dill or dill seed with a bud of garlic in each jar.
- Make brine of vinegar, water, and salt.
- Bring the brine to a boil.
- Pour the hot brine over the okra in the jars.
- Seal the jars.
- Let set for 4 to 6 weeks before consuming.
Tips & Substitutions
For best results, select young, tender okra pods, as they will have a better texture and flavor after pickling. If you can't find fresh dill, dried dill can be used, but reduce the amount by half. You can also substitute white vinegar with apple cider vinegar for a different flavor profile. Make sure your jars are properly sterilized to prevent spoilage.
Serving Suggestions
Pickled okra makes a great appetizer or snack on its own, but it also pairs beautifully with Baked Kielbasa or as a tangy addition to sandwiches. Serve as part of a charcuterie board or chop into salads for added crunch. They can also be served alongside Aunt Mary'S Dressing for a delightful contrast.
Storage & Reheating
Store the sealed jars in a cool, dark place, like a pantry. Once opened, keep the jars in the refrigerator to maintain freshness. The pickled okra can last for several months when stored properly. To enjoy them cold, no reheating is necessary; simply serve straight from the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of Pickle Okra contains roughly 568 calories, with 13g protein, 107g carbohydrates, and 3g fat. It is an excellent source of vitamin C (245% of the Daily Value), iron (108% of the Daily Value), and vitamin A (103% of the Daily Value). Note that it is relatively high in sodium, at 546mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
How long do I need to wait before consuming the pickled okra?
You should let the pickled okra sit for 4 to 6 weeks for the flavors to fully develop. This waiting period allows the brine to penetrate the okra, resulting in a more flavorful and satisfying pickle.
Can I adjust the spice level in this recipe?
Yes, you can customize the spice level by adding red pepper flakes or whole peppercorns to the jars before sealing. For a milder flavor, reduce the amount of garlic or omit it altogether. Experiment to find the balance that suits your taste.
What can I do with leftover brine?
Leftover brine can be reused for pickling other vegetables like carrots or cauliflower. Just make sure to bring it to a boil again before using to ensure it remains safe. Alternatively, you can use it as a flavor booster in salad dressings or marinades.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).