18 Spicy Pickled Okra Recipes Delightful

Spice up your pantry with these 18 Spicy Pickled Okra Recipes—each one a tangy, crunchy delight! Whether you’re a pickling pro or a newbie looking for a bold new flavor, these recipes bring the heat and the crunch in every bite. From quick fridge pickles to fiery fermented jars, there’s a perfect option for every okra lover. Ready to get pickling? Let’s dive in!

Spicy Garlic Pickled Okra

If you love tangy, crunchy pickles with a kick, this spicy garlic okra is about to become your new fridge staple—perfect for snacking or topping sandwiches.

Ingredients:

• 1 lb fresh okra, stems trimmed
• 4 garlic cloves, thinly sliced
• 1 cup white vinegar
• 1 cup water
• 1 tbsp kosher salt
• 1 tbsp granulated sugar
• 1 tsp red pepper flakes
• 1 tsp black peppercorns
• 1 tsp mustard seeds

Instructions:

1. Pack the okra and garlic slices vertically into a clean 32-oz mason jar.
2. In a saucepan, combine the white vinegar, water, kosher salt, sugar, red pepper flakes, black peppercorns, and mustard seeds. Bring to a boil over medium heat, stirring until the salt and sugar dissolve (about 2 minutes).
3. Carefully pour the hot brine over the okra, leaving ½ inch of headspace. Tap the jar gently to release air bubbles.
4. Seal the jar and let it cool to room temperature (about 1 hour), then refrigerate for at least 3 days before eating. The okra will keep for up to 1 month.

The garlic mellows into the brine while the okra stays crisp, delivering a punchy, spicy-sour bite that’s addictively snackable.

Tip: For extra heat, add a sliced jalapeño to the jar with the okra.

Classic Dill Pickled Okra

Crunchy, tangy, and packed with garlicky dill flavor, these pickled okra pods are a Southern staple you can easily make at home.

Ingredients:

• 1 lb fresh okra, stems trimmed (leave 1/4-inch stem)
• 2 cups white vinegar (5% acidity)
• 2 cups water
• 2 tbsp pickling salt
• 4 cloves garlic, smashed
• 2 tsp dill seeds
• 1 tsp black peppercorns
• 1/2 tsp red pepper flakes (optional)

Instructions:

1. Prep jars: Pack okra vertically into two clean 16-oz mason jars, alternating with garlic cloves.
2. Make brine: In a saucepan, combine white vinegar, water, and pickling salt. Bring to a boil over high heat, stirring until salt dissolves.
3. Season: Divide dill seeds, black peppercorns, and red pepper flakes (if using) evenly between jars.
4. Fill jars: Pour hot brine over okra, leaving 1/2-inch headspace. Wipe rims, seal with lids, and let cool to room temperature.
5. Chill: Refrigerate for at least 3 days before eating (1 week for best flavor).

The okra stays satisfyingly crisp while soaking up the bright, garlicky brine—perfect for snacking straight from the jar or chopping into bloody marys.

Tip: For extra crunch, soak raw okra in ice water for 1 hour before packing.

Jalapeño Infused Pickled Okra

Spice up your snack game with these tangy, crunchy pickled okra pods, kissed with just the right amount of jalapeño heat.

Ingredients:

• 1 lb fresh okra, stems trimmed (leave caps intact)
• 2 jalapeños, thinly sliced (seeds removed for milder heat)
• 1 1/2 cups white vinegar
• 1 1/2 cups water
• 2 tbsp kosher salt
• 1 tbsp sugar
• 4 garlic cloves, smashed
• 1 tsp black peppercorns
• 1 tsp mustard seeds

Instructions:

1. Pack okra and jalapeño slices vertically into a clean 32-oz mason jar, alternating layers.
2. In a saucepan, combine white vinegar, water, kosher salt, sugar, garlic cloves, black peppercorns, and mustard seeds. Bring to a boil over medium-high heat, stirring until salt and sugar dissolve.
3. Carefully pour hot brine over the okra, leaving 1/2-inch headspace. Tap jar gently to release air bubbles.
4. Seal jar and let cool to room temperature. Refrigerate for at least 3 days before eating (1 week for deeper flavor).

The jalapeños infuse the brine with a slow-building warmth that perfectly balances the okra’s natural grassy notes—ideal for bloody mary garnishes or antipasto platters.

Tip: For extra crunch, soak raw okra in ice water for 30 minutes before pickling.

Sweet and Tangy Pickled Okra

Crunchy, tangy, and just a little sweet, these pickled okra pods are the perfect fridge staple for snacking or spicing up sandwiches.

Ingredients:

• 1 lb fresh okra, stems trimmed (leave pods whole)
• 1 cup white vinegar
• 1 cup water
• 3 tbsp granulated sugar
• 1 tbsp kosher salt
• 2 cloves garlic, smashed
• 1 tsp mustard seeds
• 1/2 tsp red pepper flakes

Instructions:

1. Pack okra vertically into a clean 32-oz mason jar, alternating stem-up and stem-down to fit snugly.
2. In a saucepan, combine white vinegar, water, granulated sugar, kosher salt, garlic, mustard seeds, and red pepper flakes. Bring to a boil over medium-high heat, stirring until sugar dissolves.
3. Carefully pour hot brine over okra, leaving 1/2-inch headspace. Tap jar gently to release air bubbles.
4. Seal jar and let cool to room temperature. Refrigerate for at least 3 days before eating (the flavor gets better after a week!).

The garlic and red pepper flakes add a subtle kick that balances the okra’s natural earthiness—no slimy texture here, just crisp perfection.

Tip: For extra crunch, use okra that’s no longer than 3 inches. Larger pods can get stringy.

Pickled Okra with Mustard Seeds

Tangy, crunchy, and packed with bold flavor, this pickled okra is a Southern-inspired snack that’ll jazz up your pantry in no time.

Ingredients:

• 1 lb fresh okra, stems trimmed (leave pods whole)
• 1 1/2 cups white vinegar
• 1 1/2 cups water
• 2 tbsp granulated sugar
• 2 tbsp kosher salt
• 2 tsp yellow mustard seeds
• 4 garlic cloves, smashed
• 1 tsp red pepper flakes (optional for heat)

Instructions:

1. Prep the jars: Pack the okra vertically into two clean 16-oz mason jars, alternating with the garlic cloves.
2. Make the brine: In a saucepan, combine the white vinegar, water, sugar, salt, mustard seeds, and red pepper flakes (if using). Bring to a boil over medium-high heat, stirring until the sugar and salt dissolve.
3. Pickle: Carefully pour the hot brine over the okra, leaving 1/2 inch of headspace. Seal the jars and let cool to room temperature.
4. Rest: Refrigerate for at least 48 hours before eating (the flavor gets better after a week!).

The mustard seeds add a subtle pop of earthy spice, while the okra stays satisfyingly crisp—no slimy texture here!

Tip: For extra crunch, add a fresh grape leaf to each jar before sealing (the tannins help keep the okra firm).

Garlic and Herb Pickled Okra

Crunchy, tangy, and packed with bold garlic and herb flavors, these pickled okra pods are a Southern-inspired snack that’s irresistible straight from the jar.

Ingredients:

• 1 lb fresh okra, stems trimmed (leave 1/4-inch stem intact)
• 3 cloves garlic, thinly sliced
• 1 cup distilled white vinegar
• 1 cup water
• 1 tbsp kosher salt
• 1 tbsp granulated sugar
• 1 tsp black peppercorns
• 1 tsp mustard seeds
• 1 tsp dried dill (or 2 sprigs fresh dill)
• 1/2 tsp red pepper flakes (optional)

Instructions:

1. Prep the jars: Pack the okra and garlic slices vertically into a clean 32-oz mason jar (or two 16-oz jars) for even pickling.
2. Make the brine: In a saucepan, combine 1 cup white vinegar, 1 cup water, 1 tbsp kosher salt, and 1 tbsp sugar. Bring to a boil over medium-high heat, stirring until the salt and sugar dissolve.
3. Add aromatics: Remove the brine from heat and stir in 1 tsp black peppercorns, 1 tsp mustard seeds, 1 tsp dried dill, and 1/2 tsp red pepper flakes (if using).
4. Pickle: Pour the hot brine over the okra, leaving 1/2-inch headspace. Seal the jar and let cool to room temperature before refrigerating.
5. Wait for flavor: Chill for at least 48 hours before eating—the okra gets tangier and more flavorful over time!

The garlic and herb brine soaks deep into the okra’s ridges, giving every bite a punchy, garden-fresh kick. Tip: For extra crunch, use okra no longer than 3 inches—they stay firmer than larger pods.

Spicy Cajun Pickled Okra

If you love a tangy, spicy crunch with Southern flair, these pickled okra pods are about to become your new fridge staple.

Ingredients

• 1 lb fresh okra, stems trimmed (leave caps intact)
• 2 cups distilled white vinegar
• 1 cup water
• 2 tbsp granulated sugar
• 1 tbsp kosher salt
• 4 garlic cloves, smashed
• 2 tsp Cajun seasoning
• 1 tsp red pepper flakes
• 1/2 tsp celery seeds

Instructions

1. Pack okra vertically into a clean 32-oz mason jar, alternating direction for even packing.
2. In a saucepan, combine 2 cups vinegar, 1 cup water, 2 tbsp sugar, 1 tbsp salt, 4 garlic cloves, 2 tsp Cajun seasoning, 1 tsp red pepper flakes, and 1/2 tsp celery seeds. Bring to a boil over medium-high heat, stirring until sugar dissolves.
3. Immediately pour hot brine over okra, leaving 1/2-inch headspace. Tap jar gently to release air bubbles.
4. Seal jar and refrigerate 3 days before eating (okra will turn olive-green and brine will cloud slightly—that’s normal!).

The magic here? The okra stays crisp while soaking up that bold Cajun heat, perfect for snacking straight from the jar or chopping into bloody marys.

Tip: For extra crunch, add 1/4 tsp calcium chloride (pickle crisp) to the brine.

Pickled Okra with Red Chili Flakes

Crunchy, tangy, and just a little spicy, these pickled okra pods are the perfect fridge staple for snacking or garnishing bloody marys.

Ingredients:

• 1 lb fresh okra, stems trimmed (leave caps intact)
• 1 1/2 cups white vinegar
• 1 1/2 cups water
• 2 tbsp kosher salt
• 1 tbsp granulated sugar
• 4 garlic cloves, smashed
• 2 tsp red chili flakes
• 1 tsp black peppercorns

Instructions:

1. Pack okra vertically into a clean 32-oz mason jar (or two 16-oz jars). Tuck garlic cloves between the pods.
2. In a saucepan, combine white vinegar, water, kosher salt, and granulated sugar. Bring to a boil over medium-high heat, stirring until salt and sugar dissolve.
3. Immediately pour hot brine over okra, leaving 1/2-inch headspace. Sprinkle red chili flakes and black peppercorns evenly on top.
4. Seal jar and let cool to room temperature. Refrigerate for at least 3 days before eating (okra gets crunchier after 1 week).

The chili flakes infuse the brine with a slow-building heat, while the okra stays satisfyingly crisp—no slimy texture here!

Tip: For extra garlicky flavor, add 2 more smashed cloves to the jar.

Sweet Pickled Okra with Cumin

Crunchy okra meets tangy-sweet brine with a warm hint of cumin—these pickles are a Southern-inspired snack you’ll want to stash in your fridge all summer long.

Ingredients

• 1 lb fresh okra, stems trimmed (leave pods whole)
• 1 cup apple cider vinegar
• 1 cup water
• 1/4 cup granulated sugar
• 2 tbsp kosher salt
• 2 tsp cumin seeds
• 3 garlic cloves, smashed
• 1/2 tsp red pepper flakes

Instructions

1. Prep the jars: Pack okra vertically into two clean 16-oz mason jars, alternating with garlic cloves.
2. Make the brine: In a saucepan, combine apple cider vinegar, water, sugar, salt, cumin seeds, and red pepper flakes. Bring to a boil over medium-high heat, stirring until sugar dissolves (about 3 minutes).
3. Pickle: Carefully pour hot brine over okra, leaving 1/2-inch headspace. Seal jars and let cool to room temperature.
4. Chill: Refrigerate for at least 48 hours before eating (the flavor gets better after a week!).

The cumin adds an earthy depth that balances the okra’s natural brightness—perfect for tossing into salads or serving with grilled meats.

Tip: For extra crunch, soak okra in ice water for 30 minutes before pickling.

Pickled Okra and Carrot Medley

Crunchy, tangy, and just a little spicy, this quick-pickled medley is the perfect fridge staple for snacking or topping sandwiches.

Ingredients:

• 1 cup fresh okra, stems trimmed and halved lengthwise
• 1 cup carrots, julienned or thinly sliced
• 1 cup white vinegar
• 1 cup water
• 1 tbsp kosher salt
• 1 tbsp granulated sugar
• 2 cloves garlic, smashed
• 1 tsp red pepper flakes
• 1 tsp whole black peppercorns

Instructions:

1. Pack okra and carrots tightly into a clean 16-ounce mason jar.
2. In a small saucepan, combine white vinegar, water, kosher salt (1 tbsp), and granulated sugar (1 tbsp). Bring to a boil over medium-high heat, stirring until salt and sugar dissolve.
3. Remove from heat and add smashed garlic, red pepper flakes (1 tsp), and black peppercorns (1 tsp) to the brine. Let cool for 2 minutes.
4. Pour hot brine over the vegetables, ensuring they’re fully submerged. Tap the jar gently to release air bubbles.
5. Seal the jar and refrigerate for at least 4 hours (or overnight for maximum flavor).

The okra stays crisp while soaking up the garlicky, spicy brine—no slimy texture here! Try it piled onto a pulled pork sandwich for a bright, crunchy contrast.

Tip: For extra crunch, use chilled brine and skip the heating step (just shake well to dissolve salt and sugar).

Spicy Pickled Okra with Turmeric

If you love tangy, crunchy pickles with a kick, this vibrant okra recipe is about to become your new obsession—perfect for snacking or gifting!

Ingredients

• 1 lb fresh okra, stems trimmed (leave pods whole)
• 2 cups white vinegar
• 1 cup water
• 3 tbsp granulated sugar
• 2 tbsp kosher salt
• 4 garlic cloves, smashed
• 1 tbsp black peppercorns
• 1 tbsp mustard seeds
• 1 tsp red pepper flakes
• 1 tsp ground turmeric
• 2 bay leaves

Instructions

1. Prep the jars: Pack okra vertically into two clean 16-oz mason jars, alternating with garlic cloves and bay leaves.
2. Make the brine: In a saucepan, combine white vinegar, water, sugar, salt, black peppercorns, mustard seeds, red pepper flakes, and turmeric. Bring to a boil over medium-high heat, stirring until sugar and salt dissolve (about 2 minutes).
3. Pickle: Carefully pour hot brine over okra, leaving ½-inch headspace. Seal jars and let cool to room temperature.
4. Chill & wait: Refrigerate for at least 3 days before eating—the longer they sit, the bolder the flavor!

The turmeric gives these pickles a sunny hue and earthy depth, while the peppercorns and red pepper flakes deliver a slow-building heat that keeps you reaching for more.

Tip: For extra crunch, soak okra in ice water for 20 minutes before packing into jars.

Pickled Okra with Coriander Seeds

Crunchy, tangy, and spiced with warm coriander, these pickled okra pods are a Southern-inspired snack that’s ridiculously easy to make at home.

• 1 lb fresh okra, stems trimmed (leave caps intact)
• 1 1/2 cups white vinegar
• 1 1/2 cups water
• 2 tbsp kosher salt
• 1 tbsp sugar
• 2 tsp coriander seeds
• 2 garlic cloves, smashed
• 1/2 tsp red pepper flakes (optional)

1. Pack the okra vertically into a clean 1-quart mason jar, alternating directions for a snug fit.
2. In a saucepan, combine the white vinegar, water, kosher salt, sugar, coriander seeds, garlic cloves, and red pepper flakes (if using). Bring to a boil over medium-high heat, stirring until the salt and sugar dissolve.
3. Carefully pour the hot brine over the okra, leaving 1/2 inch of headspace. Tap the jar gently to release air bubbles.
4. Seal the jar and let cool to room temperature. Refrigerate for at least 3 days before eating (the flavor gets better after a week!).

The coriander seeds add a citrusy depth to the brine, while the okra stays satisfyingly crisp—no slimy texture here! These pickles are perfect for stuffing into bloody marys or snacking straight from the jar.

Tip: For extra crunch, use the freshest okra you can find (look for bright green, firm pods).

Sweet and Spicy Pickled Okra

These tangy, crunchy pickled okra pods strike the perfect balance between sweet heat and vinegary bite—ideal for snacking straight from the jar or topping bloody marys!

Ingredients:

• 1 lb fresh okra, stems trimmed (leave caps intact)
• 1 1/2 cups white vinegar
• 1/2 cup water
• 1/4 cup granulated sugar
• 2 tbsp kosher salt
• 4 garlic cloves, smashed
• 2 tsp red pepper flakes
• 1 tsp mustard seeds
• 1 tsp black peppercorns

Instructions:

1. Pack okra vertically into a clean 32-oz mason jar, alternating directions for even packing.
2. In a saucepan, combine 1 1/2 cups white vinegar, 1/2 cup water, 1/4 cup sugar, and 2 tbsp salt. Bring to a boil, stirring until sugar dissolves.
3. Add 4 garlic cloves, 2 tsp red pepper flakes, 1 tsp mustard seeds, and 1 tsp peppercorns to the jar, then pour hot brine over okra, leaving 1/2-inch headspace.
4. Seal jar and refrigerate 3 days before eating (okra will turn olive-green and slightly softened). Flavors intensify over 2 weeks.

The magic here? The okra stays satisfyingly crisp despite the brine—no slimy texture! The garlic and peppercorns mellow into a savory backbone while the pepper flakes deliver slow-building heat.

Tip: For extra crunch, add a fresh grape leaf to the jar—its tannins help maintain firmness.

Pickled Okra with Fresh Dill

Crunchy, tangy, and packed with flavor, these pickled okra spears are a Southern staple with a fresh dill twist.

Ingredients:

• 1 lb fresh okra, stems trimmed (about 4-inch spears)
• 2 cups white vinegar
• 2 cups water
• 2 tbsp kosher salt
• 1 tbsp sugar
• 4 garlic cloves, smashed
• 1 tsp black peppercorns
• 1 tsp red pepper flakes (optional)
• 4–5 sprigs fresh dill

Instructions:

1. Pack the okra vertically into a clean 1-quart mason jar, alternating with the garlic cloves, peppercorns, red pepper flakes (if using), and dill sprigs.
2. In a saucepan, combine the white vinegar, water, kosher salt, and sugar. Bring to a boil over medium-high heat, stirring until the salt and sugar dissolve.
3. Carefully pour the hot brine over the okra, leaving ½ inch of headspace. Tap the jar gently to release air bubbles.
4. Seal the jar and let cool to room temperature. Refrigerate for at least 3 days before eating (1 week for best flavor).

The fresh dill and garlic infuse the okra with a bright, herby punch, while the brine keeps it crisp for weeks. Perfect for snacking straight from the jar or chopping into salads!

Tip: For extra crunch, soak the okra in ice water for 30 minutes before pickling.

Pickled Okra with Black Peppercorns

Crunchy, tangy, and just a little spicy, these pickled okra pods are a Southern staple with a peppery kick that’ll make your taste buds sing.

Ingredients:

• 1 lb fresh okra, stems trimmed (leave caps intact)
• 1 1/2 cups white vinegar
• 1 1/2 cups water
• 2 tbsp kosher salt
• 1 tbsp sugar
• 4 garlic cloves, smashed
• 2 tsp black peppercorns
• 1 tsp red pepper flakes (optional)

Instructions:

1. Pack the okra vertically into a clean 1-quart mason jar, alternating direction for a snug fit.
2. In a saucepan, combine the white vinegar, water, kosher salt, and sugar. Bring to a boil over medium-high heat, stirring until the salt and sugar dissolve.
3. Add the smashed garlic cloves, black peppercorns, and red pepper flakes (if using) to the jar, tucking them between the okra.
4. Carefully pour the hot brine over the okra, leaving 1/2 inch of headspace. Seal the jar and let cool to room temperature.
5. Refrigerate for at least 3 days before eating (1 week for best flavor). The okra will stay crisp for up to a month.

The black peppercorns add a warm, earthy depth that balances the okra’s natural tang—perfect for snacking straight from the jar or chopping into bloody marys!

Tip: For extra crunch, soak the okra in ice water for 30 minutes before packing the jar.

Spicy Pickled Okra with Ginger

If you love tangy, crunchy pickles with a kick, this zesty okra recipe is about to become your new favorite snack or sandwich topper.

Ingredients:

• 1 lb fresh okra, stems trimmed (leave caps intact)
• 1 cup apple cider vinegar
• 1 cup water
• 2 tbsp granulated sugar
• 1 tbsp kosher salt
• 3 garlic cloves, smashed
• 1 (2-inch) piece fresh ginger, thinly sliced
• 1 tsp red pepper flakes
• 1/2 tsp black peppercorns

Instructions:

1. Pack okra vertically into a clean 32-oz mason jar, alternating with garlic and ginger slices.
2. In a saucepan, combine apple cider vinegar, water, sugar, and 1 tbsp kosher salt. Bring to a boil over medium-high heat, stirring until sugar dissolves (about 2 minutes). Remove from heat.
3. Add 1 tsp red pepper flakes and 1/2 tsp black peppercorns to the jar. Slowly pour hot brine over okra, leaving 1/2-inch headspace.
4. Seal jar and refrigerate for at least 48 hours before eating (okra will turn olive green and brine will cloud slightly—that’s normal!).

The ginger adds a bright, warming note that balances the okra’s earthiness, while the pepper flakes deliver slow-building heat—perfect for Bloody Marys or cheese boards.

Tip: For extra crunch, use okra no thicker than your pinky finger.

Pickled Okra with Bay Leaves

If you love tangy, crunchy pickles with a hint of earthy aroma, this pickled okra recipe with bay leaves is your next pantry staple.

Ingredients:

• 1 lb fresh okra, stems trimmed (leave caps intact)
• 2 cups white vinegar
• 2 cups water
• 2 tbsp kosher salt
• 1 tbsp sugar
• 4 garlic cloves, smashed
• 1 tsp black peppercorns
• 1 tsp mustard seeds
• 4 dried bay leaves

Instructions:

1. Pack okra vertically into a clean 1-quart mason jar, alternating with garlic cloves and bay leaves.
2. In a saucepan, combine white vinegar, water, kosher salt, sugar, black peppercorns, and mustard seeds. Bring to a boil over medium-high heat, stirring until salt and sugar dissolve.
3. Carefully pour the hot brine over the okra, leaving ½ inch of headspace. Tap the jar gently to release air bubbles.
4. Seal the jar and let cool to room temperature. Refrigerate for at least 3 days before eating for best flavor.

The bay leaves add a subtle herbal depth that makes these pickles stand out—perfect for snacking straight from the jar or chopping into bloody marys!

Tip: For extra crunch, soak okra in ice water for 30 minutes before packing.

Sweet Pickled Okra with Cinnamon

These tangy-sweet pickled okra pods are a Southern favorite with a cozy twist—warm cinnamon adds a surprising depth to every crunchy bite.

Ingredients

• 1 lb fresh okra, stems trimmed (leave pods whole)
• 1 cup apple cider vinegar
• 1 cup water
• 1/4 cup granulated sugar
• 2 tbsp kosher salt
• 2 cinnamon sticks
• 1 tsp whole black peppercorns
• 1/2 tsp red pepper flakes

Instructions

1. Pack okra vertically into a clean 1-quart mason jar, leaving 1/2 inch of headspace.
2. In a saucepan, combine 1 cup apple cider vinegar, 1 cup water, 1/4 cup sugar, 2 tbsp salt, 2 cinnamon sticks, 1 tsp peppercorns, and 1/2 tsp red pepper flakes. Bring to a boil over medium-high heat, stirring until sugar dissolves.
3. Carefully pour the hot brine over the okra, ensuring pods are fully submerged. Tap the jar gently to release air bubbles.
4. Let cool to room temperature, then seal and refrigerate for at least 3 days before eating (okra will soften slightly but stay crisp).

The cinnamon subtly mellows the vinegar’s sharpness, making these okra pods dangerously snackable straight from the jar.

Tip: For extra crunch, use smaller okra pods (under 3 inches)—they hold their texture best.

Conclusion

With 18 bold and tangy recipes, this spicy pickled okra roundup has something for every home cook! Whether you crave classic Southern flavors or creative twists, these recipes are sure to delight. Try one (or a few!) and let us know your favorite in the comments. Loved this list? Share the spicy goodness—pin it on Pinterest for later!