Updated July 2025: We streamlined the post and moved tips and FAQs to a handy downloadable cheat sheet. Same great recipe.
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.
Whether you're new to okra or a lifelong fan, this one's crisp, punchy, and addictively easy.
Table of Contents
Why pickled okra might be your new obsession
- It’s the crunchy, briny snack you didn’t know you needed — like a pickle with a little more drama and way better curves.
- No slime, no shame — this okra’s got snap, attitude, and zero weird texture moments.
- Pairs perfectly with gossip, cocktails, and anything fried — basically, it's the life of the party in a Mason jar. Try it as a garnish to a Bloody Mary!
🧾 Pickled okra ingredients
- Okra – the star of the show, crisp and sassy with a Southern twang
- Cider Vinegar – tangy, bold, and not here to play
- Sugar – just enough sweetness to keep things polite
- Salt – the flavor fixer-upper we all need
- Peppercorns – little black pearls of bite and backbone
- Mustard Seed – tiny golden pops of old-school pickle magic
- Garlic – because bland isn’t welcome at this party
- Red Chile Peppers – a fiery kick for the brave and bold
- Smoked Paprika – adds that sultry, smoky "who made this?" depth
- Fresh Dill – bright, herbal, and just the right amount of fancy
For tips, FAQs, storage, and more download this free Refrigerator Pickled Okra Kitchen Cheat Sheet.
📖 Recipe
Refrigerator Pickled Okra
Print Pin 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 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.
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.
🔪 How to make refrigerator okra pickles
- 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.
Can I store jars of okra pickles at room temperature?
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 pickle recipes like this one or these Pickled Green Beans aren't safe for pantry storage.
How to serve Southern pickled okra
Perfect with pimento cheese sandwiches, fried chicken, deviled ham, or right outta the jar with a cold beer and no judgment. It also slaps on a Bloody Mary or charcuterie board.
📚 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.
- "Sweet Heat" refrigerator pickles are spicy, sweet, and so easy to make!
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!
Tiffany says
I am interested in canning the okra for long term use. Do I just can then as I would any other vegetable?
Marye says
This is not for canning. You'd need to get an actual canning recipe for that.
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.