Okra Pickle
Crunchy, tangy, and full of bold flavors, this homemade Okra Pickle recipe is the perfect way to transform fresh okra into a zesty fridge-staple that's ready in just 25 minutes. Combining the natural texture of okra with a vibrant brine of white vinegar, garlic, mustard seeds, and optional dill and chili flakes, this quick pickle delivers a delightful mix of heat, acidity, and aromatics. Whether you’re looking for a unique topping for sandwiches, a flavorful side for charcuterie boards, or a spicy snack straight from the jar, this easy pickling recipe guarantees bold flavor in every bite. Plus, with its simple preparation and two-week fridge life, it’s a must-have for any pickle enthusiast. Perfect for those who love homemade condiments and quick pickling at its finest!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Fresh okra
- 250 ml White vinegar
- 250 ml Water
- 2 tablespoons Salt
- 1 tablespoon Sugar
- 4 pieces Garlic cloves
- 2 teaspoons Whole black peppercorns
- 2 teaspoons Mustard seeds
- 3 sprigs Dill sprigs (optional)
- 1 teaspoon Red chili flakes (optional)
Instructions
Wash the fresh okra thoroughly and pat them dry with a clean kitchen towel. Trim the tops, leaving a small portion of the stem intact, and set them aside.
Sterilize a 1-liter glass jar (or two 500ml jars) by washing it with hot soapy water, rinsing well, and then boiling it in water for 10 minutes. Allow it to air dry completely.
In a medium saucepan, combine the white vinegar, water, salt, and sugar. Heat the mixture over medium heat, stirring until the salt and sugar are fully dissolved. Remove from heat and allow it to cool slightly.
Place the garlic cloves, black peppercorns, mustard seeds, dill sprigs (if using), and red chili flakes (if using) into the bottom of the sterilized jar(s).
Pack the okra tightly into the jar(s), standing them upright if possible.
Pour the slightly cooled brine mixture into the jar(s), leaving about 1/2 inch of headspace at the top. Make sure the okra is fully submerged in the brine.
Seal the jar(s) with airtight lids and allow them to cool to room temperature. Once cooled, transfer the jar(s) to the refrigerator.
Let the okra pickle for at least 24 hours before tasting, but the flavors will develop even more if left for a few days. Store the pickle in the refrigerator and consume within 2 weeks.
Nutrition Facts
Calories |
325 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.5 g | 4% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 14215 mg | 618% | |
| Total Carbohydrate | 59.4 g | 22% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 20.6 g | ||
| Protein | 12.6 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 503 mg | 39% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1853 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
