Cooking Light

Spicy Pickled Okra

Spicy Pickled Okra RecipeBecky 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 jalapeƱo peppers, halved lengthwise
  • 1 1/2 pounds small okra pods


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, jalapeƱos, 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.


    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.

  • Yield: About 5 cups (serving size: 1/4 cup)

Nutritional Information

Calories per serving:28
Calories from fat: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
Carbohydrates 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

Good to Know

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.

Cooking Light

Eat the Carbs You Love!

Carb lovers featured recipes Pasta! Bread! Pizza! These foods will make you thin! Quick-and-easy CarbLovers recipes will tempt your whole family with delicious, satisfying meals. Search CarbLovers Recipes Order The Book Now!