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Crisp Pickled Okra Spears

Close-up of a glass jar filled with bright green pickled okra, spices, and brine.
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Learn how to make crisp, non-slimy pickled okra spears in a tangy brine, perfect for Southern cooks and cocktail lovers. This recipe offers both garlic-dill and spicy Cajun variations, with options for refrigerator pickles or water-bath canning.

Ingredients

Scale
  • 3 pounds fresh okra, trimmed
  • 3 cups white vinegar (5% acidity)
  • 3 cups water
  • 2 tablespoons kosher salt
  • 1 tablespoon sugar
  • 6 cloves garlic, smashed
  • 1 teaspoon mustard seeds
  • 1 teaspoon dill seeds
  • 1 teaspoon red pepper flakes (optional, for spicy version)

Instructions

  1. Wash and trim the ends off the fresh okra.
  2. In a large pot, combine vinegar, water, salt, and sugar. Bring to a boil, stirring until salt and sugar dissolve.
  3. Pack the okra spears tightly into sterilized jars.
  4. Add smashed garlic cloves, mustard seeds, dill seeds, and red pepper flakes (if using) to each jar.
  5. Pour the hot brine over the okra, leaving about 1/2 inch of headspace.
  6. Remove any air bubbles by running a clean utensil around the inside of the jar.
  7. Wipe the jar rims clean and place the lids on.
  8. For refrigerator pickles: Let the jars cool, then store in the refrigerator for at least 1 week before eating.
  9. For water-bath canning: Process the jars in a boiling water bath for 10 minutes (adjust for altitude if necessary). Let cool completely before storing.

Notes

  • Ensure your jars and lids are properly sterilized for safe canning.
  • For a spicy kick, increase the red pepper flakes or add a sliced jalapeño to the jar.
  • Pickled okra is a fantastic garnish for Bloody Marys or a tasty snack on its own.

Nutrition

Find it online: https://cutcooktaste.com/pickled-okra-crisp-southern-recipe/