• Chris Benton

RECIPE: Refrigerator Pickled Okra

This time of the year we have a lot of okra that gets a little too big. We don't let these go to waste as they are perfect for making our Refrigerator Pickled Okra. This recipe does not require any canning to be done and is quick and easy. You will be happy with the taste and it is a perfect solution for those pesky large okra pods that get missed in the garden.


  • Put the onions, dill and garlic in the jar BEFORE you put the okra in the jar.Stuff as much okra into the jar as you can get

  • It is fine to use a different sized jar. Use whatever size jar you have.If you keep your old glass spaghetti sauce jars or other jars, use those to make your refrigerator pickled okra in!

  • Recycle and reuse!If you can’t find dill, no worries, just leave it off (same for any of the other spices but

  • DO NOT leave off the apple cider vinegar).


15 small to medium pods of okra (about 9 oz)

1/3 Cup sweet onion thinly sliced (optional but you could substitute with red bell pepper sliced thinly)

4 dill sprigs

2 cloves garlic per jar (lightly smashed but not chopped)

1/2 cup apple cider vinegar

1/3 cup granulated white sugar

1/2 tsp kosher salt or sea 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 and let stand 10 minutes to cool slightly. 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 before eating. They should last at least a month in the refrigerator. Do not leave on counter at room temperature.


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. 

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