First published June 7, 2023. Last updated April 13, 2025 for editorial improvements.
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Tangy, spicy, and sassier than your slightly tipsy great-aunt at a family reunion—these easy refrigerator okra pickles will make you forget all about the slime. No canning nonsense, just a quick pickle that turns haters into believers with one crunchy bite. Cheap pantry staples, zero fuss, and they last up to two months (if you can keep your hands off 'em that long). Perfect for snacking, showing off on charcuterie boards, or bossing up your BBQ plate.
🧾 Ingredients
📖 Variations
- White vinegar works in a pinch if you don't have any apple cider vinegar.
- Use fresh jalapeno slices in place of the red peppers for a slightly different flavor profile. Plus, pickled jalapenos are SO tasty, too!
- Dried dill weed is totally fine, but if you have access to fresh dill, use it!
- Some people like to add red pepper flakes, lemon slices, or a bay leaf. Experiment with the flavors you like best!
🔪 Instructions
- Fill pint-sized jars with fresh okra, garlic cloves, dill, and hot peppers.
- In a small saucepan, boil apple cider vinegar, sugar, salt, mustard seeds, and peppercorn.
- Divide the hot brine equally between the pint jars, and top with water as needed to fill.
- Let the pickling liquid cool. Store okra pickles in the refrigerator for three days before eating.
📖 Recipe
Refrigerator Pickled Okra
Print Pin Recipe Save Recipe Rate RecipeIngredients
- 1 ½ pounds fresh okra, about 3-inches in length washed and dried
- 4 garlic cloves, peeled
- 2 whole dried red chile peppers
- 2 tablespoons dried dill weed, or 6 to 8 sprigs of fresh
- 1 ¼ cup apple cider vinegar
- 2 teaspoons sugar
- 2 teaspoons Kosher salt
- 1 teaspoon whole yellow mustard seed
- 1 ½ tablespoon whole peppercorns
- ¼ teaspoon smoked paprika, optional
Instructions
- Divide the okra, garlic cloves, dill, and chile peppers equally between two sterilized pint-sized canning jars with the stem ends up.
- Fill jars as tightly as possible with okra then add the garlic, dill, and peppers.
- In a small saucepan, combine vinegar, sugar, salt, mustard seed, peppercorns, and paprika if using.
- Bring to a boil over medium-high heat.
- Pour the hot liquid and spices over the jars of okra.
- Fill the rest of the jars up with water to ½’’ of the jar rim.
- Let the jars cool for about 30 minutes before closing jars with lids and rings.
- Refrigerate for at least 3 days before eating
Notes
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- Pick okra that is "young" and slimmer, about the size of your pinky finger. If it's bulging in the middle or very large, it'll taste tougher.
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- Don't use frozen okra. The texture after pickling will taste too soft.
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- Leave the stems on the okra pods —they're actually edible, too! After pickling, some people enjoy eating the stem, but that's up to you.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
💭 Things to know
Expert Tip: Don't rush the process—let the okra pickles marinate in the refrigerator for at least three days. If you eat them earlier than that, they may have a bit of a slimy texture.
- Pick okra that is "young" and slimmer, about the size of your pinky finger. If it's bulging in the middle or very large, it'll taste tougher.
- Don't use frozen okra. The texture after pickling will taste too soft.
- Be sure to let the vinegar mixture come to a rolling boil so that the sugar dissolves and the flavors blend together nicely.
- You can use old jars/lids since we're not sealing them in a boiling water bath. However, they should still be clean and sterile.
- Leave the stems on the okra—they're actually edible, too! After pickling, some people enjoy eating the stem, but that's up to you.
👩🍳 FAQs
No, these okra pickles don't really taste sweet—the sugar simply cuts the tang from the vinegar a little. If you prefer sweeter pickled okra (like bread and butter pickles) increase the sugar.
You do not cook the okra first. You add it to the jars raw. The hot brine cooks it just enough to make perfectly delicious, quick pickles.
Nope, not with this method! Water bath canning is a more involved process, and standard canning procedures are strict to ensure that the pickles last at room temperature. Quick pickled okra recipes like this one aren't safe for pantry storage.
You know, as I page through my cookbook collection I am always sad to see recipes that no one knows about anymore. It's one of the reason I started this blog over 13 years ago!
I've been watching pickled okra make a comeback. In fact, you might even say it was part of the "cool in-crowd" vegetables now. And I have to say, it's very well deserved!
I know, I know...but just try it!
📚 Related recipes
- Panera Pickled Onions are quick, crunchy, and fresh, with a zingy flavor that tastes great on salads, burgers, sandwiches, and more.
- Sweet and crunchy, Candied Jalapenos are so satisfying, they're nicknamed "Cowboy Candy." Enjoy 'em plain or on just about anything.
- With sweet, caramelized pineapple and candied jalapenos, Jezebel Sauce adds wicked-good flavor to your favorite meats and sides.
Mike says
How much water do you use. Pure vinegar is too sour. All my mom's and grandmother's cold pack recipes called for 4 cups of water for every 1.25 to 1.5 cups of white or apple cider vinegar. They also called for canning salt. Just curious.
Thank You
Marye says
I make the recipe as written exactly.
Kristin says
About to make these and just realized I am using quart sized jars and not pint. If I make double the vinegar mixture and use double the water it would it work the same?
Marye says
It should. You may want to leave them to pickle a little longer.
Dee says
Thank you for recipe. I tried one on day 2 because I couldn’t wait to taste test and it was yummy.
Julie Evink says
I've been looking for a good pickled okra recipe and I've finally found it. Make this, you won't regret it.
Alyssa says
I've never tried pickled okra before. I am excited to give this recipe a try!
Camden Rusincovitch says
I need to get some pickled okra into my kitchen soon! I'd love to have this with a collection of other apps for dinner.
Kristen Yard says
Would you believe that I have never had okra?! I have always wanted to try it, though, and I think that this pickled okra recipe is a wonderful way to try it for the first time!
Brittany says
My husband makes pickled okra all of the time. He loves it!
Cynthia Rusincovitch says
I love pickled vegetables but man, canning is such a hassle. Especially if I don't have a TON of veggies I need to put up. Going to try this pickled okra recipe for our okra this year!
Tami says
What type of red Chile peppers?
Marye says
Whatever you have available fresh - Serrano, Bird's Eye, Fresno, etc.
Sandy Garmon says
Hi, my first time growing akra. Have only planted 2 plants, so the growing process is taking awhile to get enough to make a meal lol! Been freezing them as I pick them, so should I not use for pickling? Thank u
Marye says
Frozen okra will not work well for pickling.