Becky Luigart-Stayner
About 5 cups (serving size: 1/4 cup)

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.

How to Make It

Step 1

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.

Step 2

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

Chef's Notes

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Ratings & Reviews

ShayHable's Review

October 11, 2009
These are great. I have made them twice. While we love okra in our home, these definitely are not slimey so they may work for okra-haters. We get a lot in our CSA so I am glad to have this easy recipe to get them preserved if I have too much to cook that week. Both times I left out dill b/c I didn't have any. The second time, I ran out of cumin seeds so I used mustard seeds; the pickles are a little mustardy, no surprise, but still Ok. I'd definitely spring for the cumin next time.

weekendcook's Review

August 30, 2009
So easy! These are a yummy, very flavorful healthy snack. Great alone, or as garnish alongside black beans with sausage.