Spicy Pickled Okra

Spicy Pickled Okra Becky Luigart-Stayner


  • 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


  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.

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

    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. Offer a different kind of appetizer that's low in calories, sodium, fat and cholesterol. Okras, or lady fingers, are a good source of folate, which is crucial during pregnancy and for heart health.
  • Yield: About 5 cups (serving size: 1/4 cup)

Nutritional Information

Calories per serving: 28
Caloriesfromfat per serving: 0.0%
Fat per serving: 0.0g
Saturated fat per serving: 0.0g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 0.7g
Carbohydrate per serving: 6.8g
Fiber per serving: 1.1g
Cholesterol per serving: 0.0mg
Iron per serving: 0.3mg
Sodium per serving: 103mg
Calcium per serving: 29mg