Cold pantry - The Field Kitchen
Refrigerator Pickled Okra
15 minutes prep
5 minutes plus chilling cook or dry
1 quart yield
A bright refrigerator pickle with dill, garlic, and vinegar.
Recipe reviewed 2026-07-21 · Identification and food safety are part of the method
Ingredients
- 1 pound small okra
- 1 cup 5% acidity vinegar
- 1 cup water
- 1 tablespoon salt
- 2 garlic cloves
- Dill and peppercorns
Method
- Pack washed okra, garlic, dill, and peppercorns into a clean jar.
- Bring vinegar, water, and salt to a boil.
- Pour over okra, cool, cover, and refrigerate.
- Keep refrigerated; this is not a shelf-stable canning recipe.
Field note & safety
Eat only fruit or plants identified with certainty, gathered legally from a clean site. Use only the normally edible ripe portion and discard pits, seeds, skins, or sap that are not customarily eaten.
