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Garlic Dill Pickled Okra Recipe

If you're looking for a crisp, tangy snack that's easy to make at home, this garlic dill pickled okra is a recipe worth keeping.
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Prep Time 20 minutes
3 days
Total Time 3 days 20 minutes
Servings: 4 Servings
Course: Appetizer
Cuisine: American
Calories: 35
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound fresh small okra pods washed and stems lightly trimmed
  • 2 cups distilled white vinegar
  • 2 cups water
  • 2 tablespoons pickling salt or kosher salt
  • 4 garlic cloves peeled
  • 4 fresh dill sprigs
  • 2 teaspoons mustard seeds
  • 2 teaspoons black peppercorns
  • ½ teaspoon red pepper flakes optional
  • ½ teaspoon coriander seeds optional

Equipment

  • 2 pint-sized glass jars with lids
  • 1 Medium saucepan
  • Measuring cups and spoons
  • Knife
  • Chopping board
  • Funnel (optional)
  • Tongs or fork

Method
 

  1. Wash the okra thoroughly and trim only the tough ends of the stems without cutting into the pods.
  2. Wash two clean pint-sized jars and their lids with hot, soapy water. Rinse well and allow them to dry.
  3. Divide the garlic cloves, fresh dill, mustard seeds, black peppercorns, and optional spices evenly between the jars.
  4. Stand the okra upright inside each jar, packing the pods snugly while leaving about ½ inch of space at the top.
  5. In a saucepan, combine the vinegar, water, and pickling salt. Bring the mixture to a gentle boil, stirring until the salt dissolves completely.
  6. Carefully pour the hot brine over the okra, making sure every pod is fully covered.
  7. Remove any trapped air bubbles by gently running a clean utensil around the inside of each jar.
  8. Seal the jars with their lids and allow them to cool to room temperature.
  9. Refrigerate the jars for at least 3 days before opening. For the fullest flavor, wait 5 to 7 days before serving.
    10. Choose small, tender okra pods for the crispiest results. Avoid cutting into the pods when trimming the stems, as this can make the okra softer during pickling. Keep the okra completely submerged in the brine throughout storage. The flavor becomes richer after several days in the refrigerator, so patience really does pay off.

Notes

This is a refrigerator pickled okra recipe and is not intended for long-term pantry storage. If you plan to preserve jars at room temperature, follow tested home canning guidelines from a trusted food preservation authority. The longer the okra rests in the refrigerator, the more the garlic, dill, and spices infuse each crisp, flavorful bite.
 

Storage

Store the jars in the refrigerator and always use a clean fork or tongs when removing the okra. For the best flavor and texture, enjoy within 1 to 2 months.