Chili-Lime Pickled Okra

Crisp, tangy, quick-pickled okra with lime, garlic, and chili. A no-canning-required summer preserve that's vegan, gluten-free, and endlessly snackable.

Print Recipe

Prep Time 10

Cook Time 10

Pickle 1

Course Condiment

Cuisine Southern

Servings 2 pint jars

Ingredients

1 lb fresh okra small and firm (washed and trimmed)
2 cups white vinegar
1/2 cup water
1 lime juiced
1 tablespoon salt pickling or kosher
2 teaspoons sugar
4 cloves garlic peeled
1 teaspoon mustard seeds
1 teaspoon whole peppercorns
1 teaspoon red chili flakes
2 dried chili peppers optional, for heat and presentation
2 wide-mouth pint jars sterilized

Instructions

Rinse the okra and trim the stems, leaving the pods whole. Pat thoroughly dry to avoid sliminess, then pack snugly into clean jars, standing upright if possible.
In a saucepan, combine the vinegar, water, lime juice, salt, sugar, mustard seeds, peppercorns, and chili flakes. Bring to a boil, then simmer 2 to 3 minutes to infuse.
Add 2 garlic cloves and 1 whole dried chili to each jar, if using. Pour the hot brine over the okra, leaving 1/2 inch of headspace, and tap the jars gently to release air bubbles.
Let cool to room temperature, then seal with lids and refrigerate. Wait at least 24 hours before tasting; the flavor is best after 3 to 5 days.

Notes

Use apple cider vinegar for a milder tang. Add coriander seeds or fresh dill for a twist. For less heat, halve the chili flakes or leave out the whole chilies. Refrigerator pickles keep 1 to 2 months; process in a boiling water bath for 10 minutes to shelf-stabilize.