Pickled okra is one of my all-time favorite snacks. But I hate paying those store prices. 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.
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 and roasted some.
Quick Pickled Okra
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.
The recipe makes about 3 pints jars. 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.
Divide the okra between the jars, squeeze them in tight.
Combine the onion, vinegar, dill, 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.
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.
Try our Strawberry Shortcake!
Quick Pickled Okra Recipe
- 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
- 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.