Dilly Pickled Okra

dilly pickled okra served with fried chicken
Photo: Douglas Friedman
Prep Time:
20 mins
Total Time:
1 day
2 pints

Often enjoyed deep-fried, okra's magic can shine through in multiple other preparations. Here, it is pickled with delicate rice vinegar and dill, which makes for a cool and tangy counterpoint to richer foods such as Sunday Fried Chicken.


  • ½ pound small okra

  • 1 cup unseasoned rice vinegar

  • 1 ½ teaspoons kosher salt (we use Diamond Crystal)

  • 2 cloves garlic, smashed and peeled

  • 1 tablespoon coriander seeds

  • 1 ½ tablespoons dill seeds

  • A few fresh dill sprigs


  1. Rinse okra; cut away any bruises and bad spots. Trim stem ends, but do not remove caps entirely.

  2. Bring vinegar, 3/4 cup water, and salt to a boil in a medium pot. Evenly divide garlic, coriander and dill seeds, and dill sprigs between two clean 1-pint canning jars. Pack tightly with okra, alternating direction of caps, and leaving 3/4 inch of space at top of jar.

  3. Pour hot liquid over okra to cover pods completely (add more vinegar, if needed). Let cool completely, then cover and refrigerate at least 24 hours and up to 1 month.

Cook's Notes

Choose small, thin okra for pickling; they are usually the most tender and have small seeds.

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