Pickled Okra

I’m in a pickling mood these days, especially since the pickled jalapenos worked so well!  We had some tender okra, so I decided to pickle some.  The spices in this are a little different from the jalapenos, but they work well with the okra- I really like the flavor of dill seeds in it.  Anyhow, the pickled okra make a great snack and stay well as long as you refrigerate them.  You can also reuse the liquid.  Once you finish a batch of the okra, you can boil the liquid again and just pour it over more okra.


 1-2 pequin peppers (optional, if you want it spicy)
15 okra, rinsed well (small and tender ones are best)
4 garlic cloves, sliced
1 carrot, sliced (optional)
1/2 cups water
1/2 cups white vinegar
2 tsp salt (I used sea salt)
1 tsp sugar
1/2 tsp fennel seeds
1/2 tsp cumin seeds
2 whole bay leaves
1 tsp dill seeds
1 tsp whole black peppercorns
1 tsp whole coriander seeds


1.  Place the whole okra, pequin peppers, garlic, and carrots in a large glass jar.

2.  In a small saucepan, bring the remaining ingredients to a boil on med-high heat.  Turn the heat down to med and simmer for 5 mins.

3.  Pour the pickling juice into the glass jar.  Let it cool, then cover tightly and refrigerate for at least a week (I shake it every day to mix it up).


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