Pickled okra is a tasty southern snack with a satisfying crunch. We'll show you how to pickle okra quickly and easily using the refrigeration method.
Pickled Okra
Updated on Oct. 22, 2024
Southern menus involve comfort food galore. From sides like buttermilk biscuits to hearty meals like country chicken with gravy, southern recipes hit the spot every time. Among these treasured dishes is pickled okra. The pickled pods are a favorite for snacking because of their crunchy texture and briny, spicy tang. They also taste fantastic on salads and sandwiches or as a side for casseroles and grilled meats.
This pickled okra recipe makes quick pickles using simple ingredients—no boiling or fussy canning procedures required. If you’re not familiar with canning, the refrigerator method is the easiest way to learn how to pickle okra. Simply pack the pods into a jar, prepare a vinegar-rich brine and make room in the fridge.
Ingredients for Pickled Okra
- Okra: You can buy fresh okra at most grocery stores or farmers markets during the summer and early fall. Just do not use frozen okra when pickling okra, or the pickles will be soggy and slimy.
- Garlic cloves: Crush each garlic clove by carefully pressing the side of the knife’s blade onto the garlic. Discard the skin.
- Salt: When making pickles, it’s very important to use kosher salt instead of table salt. Table salt has finer grains, so more of it fits in a measuring spoon. That means you could potentially over-salt the okra. Plus, the added iodine in table salt can create a cloudy brine.
- Vinegar: We use a mix of white and cider vinegar for the brine. Vinegar is a big part of how to pickle safely, so avoid changing the acidity levels by substituting another type of vinegar.
- Sugar: A touch of granulated sugar subtly sweetens the pickles.
- Seasonings: Crushed red pepper flakes and mustard seeds add a bit of heat and zippiness to the okra.
Directions
Step 1: Trim the okra
Carefully trim the stems off the okra pods so the tops are flat, but the pod isn’t opened.
Step 2: Salt the okra
Place the okra pods in a strainer and sprinkle them with 1 tablespoon of salt. Place the strainer over a bowl or in the sink to drain the moisture.
Step 3: Make the brine
Combine the white and cider vinegars, garlic, sugar, remaining 1 teaspoon of salt, red pepper flakes, mustard seeds and water in a pan and bring it to a boil. Reduce the heat and simmer for five minutes. Remove the pot from the heat and let the mixture cool.
Step 4: Pickle the okra
While making the brine, thoroughly rinse the okra pods and pack them into a large, clean mason jar.
Carefully pour the brine over the okra pods until the jar is full. Tightly screw on the lid. Refrigerate for 48 hours before enjoying.
Editor’s Tip: We know the wait may be hard, but it ensures the perfect pickled consistency.
Recipe Variations
- Add fresh components: Are you a fan of bright, herbaceous, citrusy pickles? Before adding the hot brine, add fresh herbs like dill or cilantro, sliced ginger or sliced lemons and limes to the jar.
- Kick up the heat: Where are our spicy pickle fans? Pack the jars with chile peppers like Thai chiles, habaneros or jalapenos for more flavor and heat. Curry powder and cumin seeds also add spiciness without creating heat.
How to Store Pickled Okra
Store refrigerator pickles like pickled okra in a jar with a tightly fitted lid in the refrigerator. Let the pickles sit in the fridge for 48 hours before opening the jar.
How long does pickled okra last?
Quick pickled okra can last in the fridge for up to two months.
Pickle Okra Tips
How do you prevent tough or slimy okra pickles?
For perfectly crunchy okra pickles, choose smaller okra pods measuring 3 to 4 inches long. Larger okra are likely overripe and will create pickles with a tough or slimy texture. Skip any pods with bruises or soft spots.
What can you serve with pickled okra?
Pickled okra is tasty enough to snack on right out of the jar, but the pickles are also a fantastic side dish for meals like cheesy casseroles, grilled meats and fried chicken. The salty, vinegary pickles help refresh the palate between bites of heavier foods.
Pickled okra can also be chopped and added to salads or coleslaw for crunch and flavor. You can even use them to create a unique pickle martini or Bloody Mary—just place a whole okra pod in the glass instead of a regular pickle.
Pickled Okra
Prep Time
15 min
Cook Time
10 min
Yield
8 servings
Ingredients
- 16 whole okra pods
- 1 tablespoon plus 1 teaspoon kosher salt, divided
- 1 cup white vinegar
- 1/2 cup cider vinegar
- 2 garlic cloves
- 3 tablespoons sugar
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon mustard seed
- 2 tablespoons water
Directions
- Trim stems off okra pods so the tops are flat, but pod is not opened. Place okra pods in a strainer; sprinkle with 1 tablespoon salt. Place strainer over a bowl or in the sink to drain moisture.
- Combine vinegars, garlic, sugar, remaining teaspoon salt, red pepper flakes, mustard seeds and water in a pan; bring to a boil. Reduce heat; simmer 5 minutes. Remove pot from the heat; let cool. Meanwhile, thoroughly rinse okra pods; pack into a large, clean mason jar.
- Carefully pour brine over okra pods until jar is full. Tightly screw on lid; refrigerate at least 48 hours.
Nutrition Facts
2 okra pickles: 15 calories, 0 fat (0 saturated fat), 0 cholesterol, 26mg sodium, 3g carbohydrate (2g sugars, 0 fiber), 0 protein.
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These zesty, briny okra pods just might become your favorite new pickle! Use them as a sandwich topping, a Bloody Mary garnish or alongside cheese and sausage on a charcuterie board. —Angela Lively, Conroe, Texas
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