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Spicy Pickled Okra - CookingBride.com
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5 from 1 vote

Spicy Pickled Okra

This spicy pickled okra recipe has a kick! It's perfect as a garnishment for your Bloody Mary, on a meat and cheese plate, or just to snack on.
Author Lisa B.


  • 2 teaspoons dill seed
  • 2 teaspoons minced garlic
  • 1 teaspoon dill weed or 1 large dill head per jar
  • 1 teaspoon mustard seed
  • ¼ cup dried onion
  • 1-3 jalapeno or other hot peppers halved, seeded, then cut into strips
  • 2 ¼ cups water
  • 1 ¼ cups apple cider vinegar
  • 2 tablespoon salt
  • 2-4 clean pint jars
  • Fresh whole okra rinsed


  • Combine all ingredients in a medium saucepan over medium high heat. Add peppers to suite your heat level. One pepper will give it a little bite.
  • Bring mixture to a boil, then reduce heat and simmer until the salt is dissolved.
  • Pack okra into clean pint jars. Pour brine over the okra, leaving ¼ inch headspace. Place okra in the refrigerator or can using the water bath canning method.
  • Okra is ready to eat after three weeks.