Spicy Pickled Okra

Spicy Pickled Okra Recipe
Becky Luigart-Stayner
It's easier than you think to pickle your own okra, and pickling is a great way to make use of an abundant garden harvest. Serve these spicy and crunchy pods as a side dish or part of a relish tray. They're also an unusual garnish for a martini.


About 5 cups (serving size: 1/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 28
Caloriesfromfat 0.0 %
Fat 0.0 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.7 g
Carbohydrate 6.8 g
Fiber 1.1 g
Cholesterol 0.0 mg
Iron 0.3 mg
Sodium 103 mg
Calcium 29 mg


2 1/2 cups white vinegar
2 cups water
3 tablespoons sugar
2 tablespoons kosher salt
1 teaspoon white peppercorns
1 teaspoon coriander seeds
1 teaspoon fennel seeds
1 teaspoon cumin seeds
4 fresh dill sprigs
2 green or red jalapeño peppers, halved lengthwise
1 1/2 pounds small okra pods


Combine vinegar and the next 7 ingredients (through cumin seeds) in a large saucepan; bring to a boil. Cook 1 minute or until sugar and salt dissolve, stirring frequently. Remove from heat; stir in fresh dill sprigs, jalapeños, and okra pods. Cool completely; pour mixture into an airtight container. Cover and chill.

Note: Refrigerate okra in an airtight container for up to two weeks.


MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Mike Wilson,

Cooking Light

June 2005
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