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Pickled okra is crunchy, tangy, and delicious! This recipe is a quick refrigerator style. The perfect garnish for a Bloody Mary!
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Pickled Okra

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizer, Snack
Cuisine: American
Keyword: marinated, okra, pickled
Servings: 8
Calories: 40kcal
Author: DSTR


  • 1 pound whole okra
  • 1 tablespoon table salt or sea salt
  • 2 3/4 cups white or apple cider vinegar
  • 1/2 cup sweet onion sliced
  • 1 tablespoon dried dill
  • 3 cloves garlic
  • 1/4 teaspoon crushed red pepper flakes


  • Combine the okra and 1 tablespoon salt in a colander, and toss to combine it really well. Let the okra sit for one hour.
  • Combine the onion, vinegar, dill, garlic in a small saucepan.
  • Heat the mixture on high until it comes to a boil, then simmer for just a couple of minutes, until the onions begin to soften.
  • Divide the okra between your jars, and pour the vinegar mixture over them. Place a garlic clove and some onion in each jar.
  • Screw the caps onto your jars loosely, then tighten them when the jars have cooled to the touch. Chill the pickled okra for 24 hours before serving.
  • Use within 3-4 weeks.


Calories: 40kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 881mg | Potassium: 194mg | Fiber: 2g | Sugar: 1g | Vitamin A: 446IU | Vitamin C: 14mg | Calcium: 62mg | Iron: 1mg