Pickled Okra

Pickled okra is one of my all-time favorite snacks.  But I hate paying those store prices.

Pickled okra in mason jars.

Remember my co-worker gave me two bags of fresh from the garden okra, right? Well, this is what I made with some of the okra. I also fried okra and roasted okra.

Why You’ll Love These

They are a perfect crunchy snack and are even better in a Bloody Mary! You know instead of boring celery. You have to put a garnish on a bloody mary, it’s a MUST.

Okra pods in a strainer.

I thought this recipe was interesting.  You don’t have to wait weeks for the pickled okra to be ready for consumption. Wash the okra, sprinkle salt over and let it sit for an hour.

I found it at glueandglitter and just altered it slightly.  She rinses and drains the okra after sitting in the salt.  I didn’t because I thought the recipe needed the salt.  There isn’t any salt in the brine mixture.

Ingredients

  • Fresh whole okra
  • Apple cider vinegar
  • Table salt or sea salt
  • Onion
  • Dried dill
  • Garlic
  • Crushed red pepper
Okra pods in mason jars.

Check out our other pickle recipes below.

The recipe makes about 3-pint jars of pickled okra.  Some of the okra I received was from a different seed type. They grow longer but do not become tough. So I wanted to use them in my taller jar.

How to Make Easy Quick Pickled Okra

Make sure your jars and lids are clean and dry.

Divide the okra between the jars, and squeeze them in tight.

Combine the onion, vinegar, dill, and garlic in a small saucepan. Heat the mixture on and bring to a boil, then simmer for just a couple of minutes, until the onions begin to soften.

Do you want them spicy? Add some red pepper flakes to the pickling liquid.

Variations

Mix it up and add in some mustard seeds, dill seeds, pickling spices, black peppercorns, bay leaves, oregano, fennel seeds, or turmeric powder.

Make it spicy pickled okra by adding some red chili pepper flakes.

Pickled okra in mason jars.

Pour the vinegar mixture into each jar dividing equally. Place a garlic clove and some of the onion in each jar.  

Let them cool to room temperature and refrigerate for at least 24 hours.

We love pickled okra and this is in our fridge all summer long.

How Long Before You Can Eat Pickled Okra?

This recipe is ready within 24 hours. But they get better and better with time.

How To Store Pickled Okra

Okra tends to go bad quickly. It’s very perishable. So try to use the okra as soon as possible, it can get slimy pretty quickly. Store in the refrigerator wrapped in paper towels to keep extra moisture off the okra.

Is Pickled Okra Slimy?

Pickled okra is crispy and crunchy. The use of fresh okra pods and a warm pickling brine means no slime.

More Delicious Recipes

Pickled okra in mason jars.

Pickled Okra Recipe

A perfectly crispy, crunchy snack. It's a must to garnish your bloody mary.
5 from 1 vote
Print Pin Rate
Course: Appetizer, Snack
Cuisine: American
Keyword: marinated, okra, pickled
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 8
Calories: 40kcal
Author: Leigh Harris

Ingredients
 

  • 1 pound whole okra
  • 1 tablespoon table salt or sea salt
  • 2 3/4 cups white or apple cider vinegar
  • 1/2 cup sweet onion sliced
  • 1 tablespoon dried dill
  • 3 cloves garlic
  • 1/4 teaspoon crushed red pepper flakes

Instructions

  • Combine the okra and 1 tablespoon salt in a colander, and toss to combine it really well. Let the okra sit for one hour.
  • Combine the onion, vinegar, dill, garlic in a small saucepan.
  • Heat the mixture on high until it comes to a boil, then simmer for just a couple of minutes, until the onions begin to soften.
  • Divide the okra between your jars, and pour the vinegar mixture over them. Place a garlic clove and some onion in each jar.
  • Screw the caps onto your jars loosely, then tighten them when the jars have cooled to the touch. Chill the pickled okra for 24 hours before serving.
  • Use within 3-4 weeks.

Nutrition

Calories: 40kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 881mg | Potassium: 194mg | Fiber: 2g | Sugar: 1g | Vitamin A: 446IU | Vitamin C: 14mg | Calcium: 62mg | Iron: 1mg

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