Pickled Okra with Jalapenos

I know you don’t really hate okra. So try it pickled and see what I mean.

Pickled Okra with Jalapenos 

Print This Recipe Total time Yield 6Published


  • ½ teaspoon cloves
  • 1 teaspoon juniper berries
  • 1 teaspoon black peppercorns
  • 1 teaspoon coriander seeds
  • 2 bay leaves
  • 3 cup distilled white vinegar
  • 6 kosher salt, divided
  • 1 pound okra, trimmed and halved lengthwise for larger okra
  • ½ teaspoon cinnamon
  • ½ teaspoon red pepper flakes
  • 2 medium onions, halved lengthwise and cut into ¼ inch slices
  • 5 fresh jalapenos, halved lengthwise, seeds and ribs removed, then cut into quarters


Rinse the okra in a colander. Toss it with 3 tablespoons of salt. Let it drain into the sink for about 15 minutes.

Put the remaining salt, 1 cup water the vinegar, sugar, spices, onions and jalapenos into a medium sized non-reactive saucepan. Bring to a boil over medium heat, stirring occasionally. After a few minutes turn the heat off.

Rinse the okra under cool water to remove all the salt. Transfer the okra to a large heat proof bowl. Pour the pickling liquid over the okra. Let the mixture come to room temperature. Transfer the bowl to the refrigerator, covered to cool completely. Serve cold.