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Spicy Pickled Okra

Spicy Pickled Okra

If you're lucky enough to find purple okra, use it solo or in combination with standard green pods—but know that the longer the pickling time, the less vibrant the color. Serve on a relish tray, with sandwiches in place of pickle spears, or as a bloody Mary garnish. A jar makes a unique hostess gift.

Cooking Light JUNE 2009

  • Yield: About 4 cups (serving size: 1/3 cup)


  • 1 1/2 pounds okra
  • 4 garlic cloves
  • 4 dill sprigs
  • 2 cups cider vinegar
  • 1 3/4 cups water
  • 3 tablespoons sugar
  • 1 1/2 tablespoons kosher salt
  • 1 1/2 tablespoons mustard seeds
  • 1 teaspoon crushed red pepper


1. Divide okra, garlic, and dill evenly among 4 (1-pint) jars.

2. Combine vinegar and remaining ingredients in a saucepan; bring to a boil. Cook 1 minute or until sugar dissolves. Remove from heat; let stand 5 minutes. Carefully pour vinegar mixture into jars, leaving about 1/4 inch at top. Seal jars; refrigerate 3 days before serving.

Nutritional Information

Amount per serving
  • Calories: 22
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 1g
  • Carbohydrate: 4.6g
  • Fiber: 1.6g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 181mg
  • Calcium: 42mg

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Spicy Pickled Okra Recipe