Quick Pickled Okra (Refrigerator)

One early afternoon, Mom couldn’t find me—until our neighbor’s daughter ran over to say I was happily seated at their kitchen table…eating olives and pickles. I’ve always loved any thing briny, and our fridge was never without them. Mom canned pickles through spring and summer; later I helped her make jars for gifts. This easy refrigerator version keeps that tradition—with crisp okra, garlic, dill, and a little heat—no canning required.

Why You’ll Love This Pickled Okra

No canning: Simple pack-and-pour refrigerator method
Crisp & tangy: Garlic, dill, and a hint of chili heat
Versatile: Snack boards, sandwiches, and cocktail garnishes

Ingredients for Quick Pickled Okra

1 to 1¼ pounds fresh okra, small pods
1½ cups white vinegar (5% acidity)
1½ cups water
2 tablespoons kosher salt
4 garlic cloves, peeled
2 teaspoons dried dill (or 4 fresh dill sprigs)
2 teaspoons mustard seeds
1 teaspoon red chili flakes (optional, for heat)

Yield: Fills 1 quart jar or 2 pint jars.

How to Make Pickled Okra (Step-by-Step)

Prep jars & okra. Wash jars in hot, soapy water and rinse well (for refrigerator pickles, sterilizing isn’t required). Wash okra and trim only the stem tips—do not cut into the pods.
Make the brine. In a saucepan, combine vinegar, water, and salt. Bring to a simmer, stirring until the salt dissolves.
Pack the jars. Place garlic, dill, mustard seeds, and chili flakes in the bottom of the jar(s). Stand okra upright, packing snugly without crushing.
Add brine. Carefully pour hot brine over okra, leaving ¼-inch headspace. Tap jar gently to release air bubbles; add more brine if needed.
Seal & chill. Wipe rims and apply lids. Cool to room temperature, then refrigerate. For best flavor and crunch, wait 48 hours before serving.