Spicy Pickled Okra

Spicy Pickled Okra

6 Reviews 3 Pics
  • Prep

    30 m
  • Cook

    15 m
  • Ready In

    7 d 45 m
Recipe by  weatherman

“Pickled okra with some kick, and a nice smoky flavor. A perfect garnish or snack.”

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Adjust Servings

Original recipe yields 2 quarts



  1. Wash the okra, rubbing lightly to remove any grit and fuzz. Sterilize 2 (1 quart ) canning jars and lids in boiling water for at least 10 minutes, allow to cool before filling with okra.
  2. Combine the cider vinegar, water, garlic, red pepper flakes, smoked paprika, salt, and peppercorns to a boil in a large pot over medium-high heat. Reduce the temperature and simmer for 15 minutes. Remove from the heat.
  3. Pack fresh, cleaned okra loosely into the jars. Pour the hot brine over the okra, filling the jars to the top. Seal jars, making sure you have cleaned the jar's rims of any residue. Store the jars in the refrigerator. Allow contents to pickle at least one week minimum before eating, two weeks is best.

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Reviews (6)

Rate This Recipe


First Timer here. Never canned or jarred a thing in my life. Tried three different pickling recipes from this site and this recipe ROCKED! I couldn't find the schezuan peppercorns so I used 3 dried chili peppers per jar, waited the WHOLE week, my God they were good! Fear not! This was so simple and better than anything you pay $4 or $5 a jar for in the store. Thanks for the recipe and the confidence to try more!



This was so-so. I really love smoked paprika, but it really does not complement the okra. Next time I'll leave it out.



Excellent recipe. Usu I'm not a big fan of okra but the smokiness of the paprika really brings out its best flavors. Madly rocks!

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Amount Per Serving (12 total)

  • Calories
  • 46 cal
  • 2%
  • Fat
  • 0.9 g
  • 1%
  • Carbs
  • 6.3 g
  • 2%
  • Protein
  • 1.4 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 882 mg
  • 35%

Based on a 2,000 calorie diet



previous recipe:

Quick Pickled Jalapeno Rings


next recipe:

Aunt Lillian's Pickled Okra