Spicy Pickled Okra
Serve these crunchy pods as a side dish or part of a relish tray. They're also an unusual garnish for a martini.
Yield: About 5 cups (serving size: 1/4 cup)
Ingredients
- 2 1/2 cups white vinegar
- 2 cups water
- 3 tablespoons sugar
- 2 tablespoons kosher salt
- 1 teaspoon white peppercorns
- 1 teaspoon coriander seeds
- 1 teaspoon fennel seeds
- 1 teaspoon cumin seeds
- 4 fresh dill sprigs
- 2 green or red jalapeño peppers, halved lengthwise
- 1 1/2 pounds small okra pods
Preparation
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.
Note: Refrigerate okra in an airtight container for up to two weeks.
Nutritional Information
- Calories:
- 28 (0.0% from fat)
- Fat:
- 0.0g (sat 0.0g,mono 0.0g,poly 0.0g)
- Protein:
- 0.7g
- Carbohydrate:
- 6.8g
- Fiber:
- 1.1g
- Cholesterol:
- 0.0mg
- Iron:
- 0.3mg
- Sodium:
- 103mg
- Calcium:
- 29mg
Member Ratings and Reviews
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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.
10/11/09
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So easy! These are a yummy, very flavorful healthy snack. Great alone, or as garnish alongside black beans with sausage.08/30/09





