You may not think to combine olives and okra, let alone throw olives in your pickle jar. But trust: get your hands on the nicest okra possible and tuck it in a jar with briny olives, summer basil and a mean pickling liquid—you'll see what the fuss is about with this quick preserve. Speaking of pickling liquid, this recipe calls for rice vinegar, which has less than 5% acidity—the minimum for safe canning—so this pickled okra is for the refrigerator only. Chop and scatter pickled okra over roast chicken, toss into salads, spoon onto cheese plates or eat 'em straight from the jar.

EatingWell Magazine, July/August 2018


Recipe Summary

1 day
35 mins


Ingredient Checklist


Instructions Checklist
  • Divide olives, basil, garlic and fennel seed among 8 clean pint-size jars. Add okra.

  • Bring rice vinegar, sherry vinegar, water, sugar and salt to a boil in a large saucepan over high heat. Reduce heat to maintain a simmer and cook for 5 minutes. Carefully ladle the vinegar mixture into the jars, leaving about 1/2 inch of headspace. Let cool to room temperature, about 30 minutes. Refrigerate for at least 24 hours before serving.


8 pint-size (16 oz.) canning jars with lids

To make ahead:

Refrigerate for up to 2 weeks.

Nutrition Facts

1/4 cup
29 calories; protein 0.4g; carbohydrates 3.2g; dietary fiber 0.7g; sugars 1.4g; fat 1.7g; vitamin a iu 166.9IU; vitamin c 5mg; folate 0.7mcg; calcium 18.6mg; iron 0.2mg; magnesium 12.1mg; potassium 64.9mg; sodium 165mg.

1/2 fat