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Picklin’ Okra: the Quick and Easy Way

Picklin’ Okra: the Quick and Easy Way

Quick and easy pickling doesn’t take long. It’s a treat, and absolutely worth trying.
By Katherine Ingui

I recently had the pleasure of visiting a local artists’ studio a few weeks ago a little outside Athens, Georgia. The art was a combination of pottery and sculpture made by a retired UGA professor, Ron Meyers, who is still making headlines in the world of ceramics. He and his wife hosted a few students and I for lunch, following the visit.

On the table was a lovely little jar of homemade pickles. They were made at the beginning of the summer and were fantastically done. I have always admired those who pickle. Not because of the difficulty, because it’s relatively easy, but for the time and preparation. I guess I just haven’t made that extra effort to make my own, so I decided (after having these little guys) that it was my turn.

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I wanted to go home and re-make these delicious little bites, but I didn’t have the equipment, time, or patience to wait a couple of months to eat these pickles. So I decided to creatively improvise and do some quick pickling. I had a bag of fresh okra in the freezer that had been picked this past summer, and I thought what better of a sign! I needed to make these- clearly. I looked up this recipe on, and went for it. I’ll say, for my first try these were pretty impressive. They’re all gone, so that says something good, right?

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Quick Pickled Okra

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  • Author: Katherine Ingui, via Lorelei Rusco at
  • Total Time: 2 hours
  • Yield: 24 1x


Quick and easy pickling doesn’t take long! It’s a treat, and worth trying. I used okra that was picked fresh this summer that I’d been saving for a new recipe. Substitute any vegetables (or eggs) for the okra- whatever your heart (and appetite) desires.


  • 1 1/2 pounds fresh okra
  • 3 dried red chile peppers
  • 3 teaspoons dried dill
  • 2 cups water
  • 1 cup vinegar
  • 2 tablespoons salt


  1. Divide the fresh okra evenly between 3 sterile (1 pint) jars.
  2. Place one dried chile, and one teaspoon of dill into each jar.
  3. In a small saucepan, combine the water, vinegar and salt, and bring to a boil.
  4. Pour over the ingredients in the jars, and seal in a hot water bath for 10 minutes.
  5. Refrigerate jars after opening.
  • Prep Time: 60 mins
  • Cook Time: 60 mins


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