Irresistible Dill Pickle Okra

I never thought I’d be the type of person to pickle my own vegetables. Growing up, pickles came from jars at the grocery store, and that was that. But when my neighbor brought over a jar of homemade dill pickle okra last summer, everything changed.

One bite of those tangy, crunchy pods and I was hooked. The okra had this perfect snap that store-bought pickles never seem to have. Plus, making your own pickles is way easier than you’d think—no fancy equipment needed, just a few basic ingredients and some patience.

What Kind of Okra Should I Use?

For the best dill pickle okra, you’ll want to use fresh, young okra pods that are no more than 3-4 inches long. Young okra is tender and has a nice snap to it, while older, larger pods can be tough and woody – nobody wants that in their pickles! Look for bright green pods that feel firm when you gently squeeze them, and avoid any that are starting to turn brown or feel soft. If you can find okra at a farmers market, that’s your best bet since it’s likely to be fresher than what you’ll find at the grocery store. Make sure to trim just the very tip of the stem end, but don’t cut into the pod itself or you’ll end up with slimy pickles.

Options for Substitutions

This pickle recipe is pretty straightforward, but here are some swaps you can make:

• Fresh okra: Young, tender okra is really important here – don’t substitute with mature okra as it will be tough and woody. If you can’t find fresh okra, you can use this same brine recipe for other vegetables like green beans, carrots, or cauliflower.
• White vinegar: You can use apple cider vinegar instead of white vinegar for a slightly different flavor, but stick with the same amount to maintain proper acidity for safe pickling.
• Thai/spicy pepper: If you don’t have Thai peppers, try serrano, jalapeño, or even a pinch of red pepper flakes. Adjust the amount based on your heat preference – start with less and add more if needed.
• Fresh dill: Fresh dill really makes a difference here, but if you’re in a pinch, you can use 1 teaspoon of dried dill per jar. The flavor won’t be quite as bright, but it’ll still work.
• Salt: Use pickling salt or kosher salt – avoid table salt as it contains additives that can make your brine cloudy.

Watch Out for These Mistakes While Cooking

The biggest mistake when making dill pickle okra is using mature, oversized pods that will turn out woody and tough – stick to young, tender okra that’s about 2-4 inches long and snaps easily when bent.

Another common error is not sterilizing your jars properly, which can lead to spoilage, so make sure to boil your jars and lids for at least 10 minutes before filling them.

Don’t skip trimming just the very tip of the stem end while leaving the cap intact, as cutting too much will cause the okra to become slimy during the pickling process.

Finally, resist the urge to open your jars too early – let them sit for at least a week to develop proper flavor, and store them in a cool, dark place for the best results.

What to Serve With Dill Pickle Okra?

These tangy pickled okra pods are perfect for snacking straight from the jar, but they really shine as part of a Southern-style spread. I love serving them alongside fried chicken, barbecue ribs, or pulled pork where their bright, acidic crunch cuts through all that rich, smoky flavor. They’re also great on a charcuterie board with cheese, crackers, and other pickled vegetables, or chopped up and tossed into potato salad or coleslaw for extra zing. For a simple weeknight dinner, try them with grilled fish or chicken where the dill and garlic flavors complement the protein perfectly.

Storage Instructions

Refrigerate: Once your dill pickle okra is ready, keep those jars in the refrigerator where they’ll stay crisp and tangy for up to 3 months. The flavors actually get better after the first week, so don’t be tempted to dig in right away! Make sure the okra stays submerged under the brine to prevent any spoilage.

Process for Pantry: If you want to store these pickles at room temperature, you’ll need to process them in a boiling water bath for 10 minutes. This lets you keep sealed jars in your pantry for up to a year. Just remember that once you open a jar, it needs to go back in the fridge.

Serve: These pickled okra are perfect straight from the jar as a snack or alongside your favorite sandwich. Always use clean utensils when grabbing some from the jar to keep the remaining pickles fresh. They’re great for parties since they keep so well and everyone loves that satisfying crunch!

Preparation Time	10-15 minutes
Cooking Time	10-15 minutes
Total Time	20-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 30-50
• Protein: 2-3 g
• Fat: 0-1 g
• Carbohydrates: 6-10 g

Ingredients

For the brine:

• 2 cups water
• 1 cup white vinegar
• 2 tbsp salt

For each jar:

• Fresh young okra pods
• 1 thai or hot chili pepper
• 1 garlic clove
• 1 head fresh dill

Step 1: Pierce the Okra

• fresh young okra pods

Using a fork or a small knife, pierce each fresh young okra pod once.

This helps the brine penetrate the pods more effectively during the pickling process.

Step 2: Prepare the Brine

• 2 cups water
• 1 cup white vinegar
• 2 tbsp salt

In a saucepan, combine the water, white vinegar, and salt.

Bring the mixture to a boil over medium-high heat and cook until the salt is fully dissolved, stirring occasionally.

Step 3: Pack Jars with Vegetables and Add Brine

• pierced fresh young okra pods (from Step 1)
• 1 Thai or hot chili pepper
• 1 garlic clove
• 1 head fresh dill
• hot brine (from Step 2)

Place the pierced okra pods, Thai or hot chili pepper, garlic clove, and fresh dill into clean glass jars.

Carefully pour the hot brine (from Step 2) over the vegetables, making sure they are completely submerged.

Step 4: Process or Store the Jars

If you plan to can the pickled okra for shelf storage, process the filled jars in a boiling water bath for 10 minutes.

If you prefer quick refrigerator pickles, simply seal the jars and place them directly into the fridge.

Personally, I find the refrigerator version keeps the okra crisper!

Step 5: Let Sit Before Eating

Allow the jars to sit overnight before eating to let the flavors fully develop.

The okra will taste best after resting for at least 24 hours.