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Easy Southern Pickled Okra Recipe (Quick & Crunchy)

Easy Southern Pickled Okra Recipe (Quick & Crunchy)

Crisp refrigerator pickled okra made with distilled white vinegar, garlic, dill, mustard seeds, and optional chile. This Southern-style pickle is ready after 24 hours and tastes even better after two to three days.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 1 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Fresh okra, small pods about 2–4 inches long
Brine
  • 1 1/2 cups Distilled white vinegar, 5% acidity
  • 1 1/2 cups Water
  • 2 tablespoons Kosher salt or pickling salt
  • 1 tablespoon Granulated sugar, optional
Seasonings
  • 3 cloves Garlic cloves, lightly crushed
  • 2 teaspoons Mustard seeds
  • 1 teaspoon or 2–3 teaspoon or sprigs Dill seed or fresh dill sprigs
  • 1/2–1 teaspoon Red pepper flakes
  • 1/2 teaspoon Whole black peppercorns
Optional Additions
  • 1 small pepper Small fresh hot pepper, such as jalapeño or cayenne
  • 1 small lemon Small lemon, sliced

Method
 

Step-by-Step
  1. Wash the okra thoroughly and dry it completely. Trim only the stem ends, leaving the pods intact.
  2. Pack the okra upright into one clean 1-quart jar or two sterilized pint jars. Tuck the garlic, mustard seeds, dill, peppercorns, and red pepper flakes between the pods, adding the optional hot pepper or lemon slices if using.
  3. Combine the vinegar, water, salt, and sugar in a saucepan. Bring the mixture to a simmer, stirring until the salt and sugar dissolve; do not boil the okra.
  4. Pour the hot brine over the okra, leaving approximately 1/2 inch of headspace. Check that all pods are fully submerged.
  5. Let the jar cool briefly, then cap it and place it in the refrigerator.
  6. Chill for at least 24 hours before eating. For fuller flavor with a crunchy bite, wait two to three days.

Notes

Choose small, firm, unblemished okra and dry it very thoroughly. Keep the pickles refrigerated at all times, make sure the okra stays submerged, and use within roughly 2–4 weeks if there are no signs of spoilage. This is a refrigerator-pickle recipe and is not intended for room-temperature storage or shelf-stable canning.