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 tbsp salt (pickling salt preferred for clarity)
• 2 cups water
• 1 cup white vinegar (I use Heinz distilled white vinegar)

For each jar:

• 1 head fresh dill (or 1 tbsp dried dill if fresh unavailable)
• 1 garlic clove (lightly crushed)
• 1 Thai or hot chili pepper (sliced lengthwise)
• Fresh young okra pods (about 3-4 inches long for best texture)

Step 1: Prepare the Okra and Aromatics

• Fresh young okra pods
• 1 garlic clove
• 1 Thai or hot chili pepper

Rinse the fresh okra pods under cold water and gently pat them dry—this prevents excess moisture in the jars.

Using a sharp knife or small skewer, pierce each okra pod 2-3 times near the stem end.

This allows the brine to penetrate the okra, ensuring even pickling and better flavor absorption throughout.

While the okra is being prepared, lightly crush the garlic clove with the flat of your knife and slice the Thai chili pepper lengthwise, leaving it mostly intact so it infuses the brine without breaking apart.

Step 2: Prepare the Pickling Brine

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

In a medium pan, combine the water, white vinegar, and salt.

Bring the mixture to a boil over medium-high heat, stirring occasionally until the salt completely dissolves.

This takes about 5-7 minutes.

The brine should taste noticeably tangy and salty—this is your flavor foundation.

I like to taste a tiny spoonful to confirm it’s well-seasoned; if it tastes too mild, add another pinch of salt.

Keep the brine hot as you move to the next step.

Step 3: Pack the Jars and Pour the Brine

• Prepared okra from Step 1
• Crushed garlic and sliced chili from Step 1
• 1 head fresh dill
• Hot pickling brine from Step 2

While the brine is still hot, carefully layer the prepared okra pods vertically into clean glass jars, packing them fairly snugly but not crushing them.

Distribute the crushed garlic clove and sliced chili pepper evenly among the jars, nestling them between the okra.

Add the fresh dill (or dried dill if using) directly into each jar—fresh dill is more aromatic and flavorful, so I prefer it when available.

Slowly pour the hot brine over the okra, ensuring every pod is completely submerged, leaving about ½ inch of headspace at the top.

Step 4: Seal and Process the Jars

• Packed jars from Step 3

Wipe the rims of the jars with a clean, damp cloth to remove any brine or debris, then seal with lids and bands.

For shelf-stable pickles, process the sealed jars in a boiling water bath for 10 minutes to ensure proper sealing and food safety.

For quick refrigerator pickles, simply seal the jars and move directly to refrigeration without processing.

Allow the sealed jars to cool to room temperature before moving or storing them.

Step 5: Cure and Enjoy

Let the jars sit at room temperature (or in the refrigerator) for at least 8 hours, preferably overnight, before opening and tasting.

This resting period allows the flavors to meld and the brine to fully penetrate the okra.

After 24 hours, the okra will have softened slightly and developed that signature tangy, garlicky dill flavor.

Store processed jars in a cool, dark pantry for up to a year, or refrigerated pickles in the fridge for several weeks.