Pickled Okra

Makes 2 24oz jars of pickled okra


2cupswhite or cider vinegar
0.25cupskosher salt (see note)
4sprigsfresh dill
1Tbspcrushed red pepper flakes
2tspjuniper berries


  1. Combine vinegar, water, and salt into a saucepan and bring to a simmer.
  2. Smash the garlic cloves, and split all the spices between two wide-mouth 24oz pickling jars (or whatever other containers you're using). Pack okra into the jars tightly, pointing some up and some down.
  3. Once the salt is fully dissolved, pour the vinegar mixture over the okra and fill the jars almost (but not quite) to the top. Close the jars and store in the fridge for 2 weeks.


This is our basic pickle recipe. You can use this pickling solution with other vegetables like cucumbers, peppers, or cauliflower. With okra, try to use smaller okra, since they get more fibrous as they get larger. You can also use plain white vinegar instead of cider vinegar. Also, keep in mind that different brands of kosher salt vary by weight by up to a factor of two, so its best to weigh your salt and make sure you use around 5% salt by weight of your liquid. In this recipe we used Diamond brand kosher salt (which weighs 45 grams per 1/4 cup).