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.
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 allrecipes.com, 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? 
Quick Pickled Okra
- Total Time: 20 minutes
- Yield: 3 pint jars 1x
Description
Quick and easy pickled okra made with fresh summer produce. Perfect for a tangy snack or a unique addition to your meals.
Ingredients
- 1 1/2 lb (680 g) fresh okra
- 3 dried red chile peppers
- 3 tsp dried dill
- 2 cups (480 ml) water
- 1 cup (240 ml) vinegar
- 2 tbsp salt
Instructions
- Divide the fresh okra evenly between 3 sterile 1-pint jars.
- Place one dried chile and one tsp of dill into each jar.
- In a small saucepan, combine the water, vinegar, and salt. Bring to a boil over medium-high heat, stirring until the salt is dissolved.
- Pour the hot vinegar mixture over the okra in the jars, filling to within 1/4 inch of the top.
- Seal the jars with lids and let them cool to room temperature.
- Refrigerate the jars for at least 24 hours before serving to allow the flavors to develop.
Notes
- You can substitute other vegetables or even eggs for the okra.
- These pickles are best enjoyed after resting for at least 24 hours in the refrigerator.
- Store them in the fridge for up to a month.
- Adjust the spice level by adding more or fewer chile peppers.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 10
- Sugar: 0
- Sodium: 390
- Fat: 0
- Carbohydrates: 2
- Fiber: 1
- Protein: 1
- Cholesterol: 0
If You Liked This Recipe, You’ll Love These
- Spicy Pickled Radishes
- New Zealand Asparagus, a Long Road to Pick them
- Pickle Mania: Basil Pickles
- Pickle Mania: Okra Pickles
Frequently Asked Questions
What makes this a ‘quick’ pickle rather than traditional canning?
The article explains the author didn’t have the equipment, time, or patience to wait months for traditional canned pickles, so this is a refrigerator quick-pickle: hot brine is poured over the okra, jars are sealed and cooled, then refrigerated for at least 24 hours. No water-bath canning required.
Can I use frozen okra instead of fresh?
The article mentions the author used fresh okra that had been kept in the freezer from the previous summer, suggesting thawed-from-frozen okra can work—though fresh, small pods will give the crispest result.
What else can I pickle using this same brine?
The notes say you can substitute other vegetables or even eggs for the okra, making this a versatile quick-pickle brine you can adapt to whatever’s in season.
