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A jar of pickled okra and two okra pods sitting on a white and blue towel with plates and toothpicks in background
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5 from 1 vote

Refrigerator Pickled Okra

This recipe post gives instructions for how to make refrigerator pickled okra
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Side
Cuisine: American
Keyword: refrigerator pickled okra, okra recipes
Servings: 6 servings
Calories: 105kcal
Author: Wendi Spraker


  • 15 small pods of okra (about 9 oz)
  • 1/3 Cup sweet onion thinnly sliced
  • 4 dill sprigs
  • 2 cloves garlic per jar
  • 1/2 cup apple cider vinegar
  • 1/3 cup granulated white sugar
  • 1/2 tsp kosher salt
  • 1/2 cup water
  • 2 tsp coriander seeds
  • 1 tsp yellow mustard seeds
  • 1 tsp dill seeds
  • 1 tsp black peppercorns
  • 1/2 tsp crushed red pepper


  • Divide the okra, sweet onion slices, dill sprigs and garlic cloves among the jars you will use. (2 pint jars).  Place the onion, dill and garlic in the bottom of the jar and then pack the okra in tightly as possible.
  • Over medium heat on the stove top in a medium sized sauce pan, heat vinegar, sugar, salt and 1/2 cup of water.  Stir and heat until the sugar and salt dissolves. 
  • Turn the heat off and add the coriander, mustard, dill seeds, peppercorns and crushed red pepper.  Turn the heat back on and bring to a boil.  Remove from the heat. 
  • Carefully pour the solution over the packed jars of okra.  
  • Tightly cover with a lid and place into the refrigerator once cooled.  Keep refrigerated for up to a week.



Wash the okra well before using and remove any bad spots with a sharp knife. 
Cut the tops of the okra so that the stem is removed but not the little cap at the top. 
Use the freshest okra possible.
If you can't find dill sprigs, it is ok to leave them out. 
It is ok to use plain white vinegar instead of apple cider vinegar.
If using table salt, use half the amount shown. 


Calories: 105kcal