Pickled Okra

Pickled Okra

Salty and garlicky, these are a fun substitute for a traditional pickle, especially if you've never had okra. Delicious on their own or in a Bloody Mary!


makes 2 pints


1 pound okra, stem trimmed

2 small chilies (serrano, jalapeño or even shishito) , cut in half

2 garlic cloves

1 teaspoon dried minced onions

1 cup apple cider vinegar

1 cup water

¼ cup kosher salt

1 tablespoon pickling spice

2 teaspoons mustard seeds

1 orange, zested and juiced (optional)



Sterilize two mason jars and lids in boiling water before starting. Dry them naturally on dry paper towels.

Wash the okra and trim just the top part of the stem. Place 1 chili, one clove garlic and ½ teaspoon dried minced onions in the bottom of each jar. Place the okra in the 2 jars, standing them up vertically, alternating stems up and down.

In a medium saucepan over medium heat, bring the vinegar, water, salt, pickling spice, mustard seeds and orange zest and juice to a boil. Let boil for 1 minute, then carefully pour over the okra in the jars, leaving space between the top of the liquid and the lid. Seal the lids and allow them to cool – the lids should pop once cool, which shows they are properly sealed.

Set in a cool dry place for 2 weeks.

Open and enjoy!


vegetable plate

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