It’s amazing how a little bit of time can turn ordinary ingredients into something special. This okra recipe is a simple way to quick pickle these green gems, so they don’t end up all slimy and sad.
This recipe solves dry, boring snacks, waste from wilted okra, and long prep time by delivering crisp, spicy pickles ready in minutes.
I’ve struggled with preparing okra in the past. It always seemed sticky and not very appealing, which made me hesitant to use it. But this recipe takes away that worry and boosts the flavor, making it a go-to for snacking or adding to sandwiches.
You can whip this up in no time! With just 10 minutes of prep and 5 minutes of cooking, you’ll have tangy, zesty okra in less than an hour and a half. Plus, they taste even better after a week in the fridge, so it’s a great make-ahead snack.
If you love a great pickled treat, you should check out my pinwheel recipe for a fun way to use these quick pickled okra.
Why You Will Love This Recipe
- Crisp Texture : This quick pickling method keeps the okra nice and crisp, without that annoying sliminess. You’ll enjoy the satisfying crunch in every bite.
- Bold Flavor : The combination of garlic, spices, and vinegar gives the okra a tangy and spicy kick that gets better after a week in the fridge.
- Super Convenient : With just a short prep time, you can whip up this pickled okra in no time, making it an easy addition to your meals.
- Long Storage Life : If you make a big batch, don’t worry! It’ll last for 2-3 months in the fridge, giving you plenty of time to enjoy it anytime.
Crisp Spicy Pickled Okra Recipe
- Prep Time: 10 minutes
- Cool Time: 1 hour
- Cook Time: 5 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Category: pickle
- Method: Refrigerator Pickling
- Cuisine: American
- Diet: Gluten Free, Vegan
Description
Quick Pickled Okra recipe, easy to prepare and perfect for snacking, garnishing, or sandwich enhancement.
Ingredients
- 1 pound (450g) okra, young and tender pods
- 5 tablespoons (75g) kosher salt, divided
- 2 cups (480ml) water
- 2 cups (480ml) distilled white vinegar
- 5 cloves garlic, smashed
- 1 tablespoon (15g) honey
- 2 bay leaves
- 11/2 teaspoon (1g) dried dill
- 11/2 teaspoon (2g) brown mustard seeds
- 1–2 spicy chilies, sliced (optional)
Instructions
- Prepare the Okra: Start by rinsing the okra thoroughly under cool water. Ensure you choose young, tender pods to avoid unwanted slime.
- Slice and Salt: Slice each okra pod into about half-inch pieces and sprinkle with 4 tablespoons of kosher salt. Allow the okra to sit for 30 minutes to draw out moisture and reduce slime.
- Make the Brine: In a small saucepan, combine the remaining 1 tablespoon of kosher salt, vinegar, water, honey (or sugar), and spices. Bring this mixture to a gentle simmer until the sugar dissolves, ensuring it does not boil too much.
- Packing the Jars: Once the brine is ready, pack the salted okra firmly into clean jars, adding smashed garlic and bay leaves for extra flavor between layers. Leave some space at the top of the jars.
- Pour the Brine: Carefully pour the hot brine over the packed okra until submerged completely, ensuring no air pockets remain.
- Seal and Cool: Seal the jars tightly, letting them cool to room temperature. You should hear popping sounds as the jars seal, indicating a vacuum is forming.
- Refrigerate and Wait: Place the sealed jars into the refrigerator and let them sit for at least one hour before trying. For the best flavor, wait about a week before consuming.
Notes
- Pickled okra will last 2-3 months in the refrigerator.
- Using young and tender okra pods ensures the best texture.
- If the okra becomes too salty, rinse it thoroughly before packing into jars to reduce the saltiness.
- If the pickling brine tastes too strong, add extra water or vinegar according to your taste preference.
- Not applicable as this recipe serves as a cold pickled snack.
- Serve as a crunchy snack straight from the jar.
- Use as a garnish for martinis or bloody marys.
- Add to sandwiches for a zesty flavor boost.
- Add turmeric for color and added health benefits.
- Experiment with different pickling spices for unique flavors.
- Incorporate other vegetables like carrots or bell peppers to the pickling process.
- For better texture, choose fresh okra pods rather than frozen.
- If you cannot find garlic, other spices can be substituted for additional flavor.
Nutrition
- Serving Size: varies
- Calories: 46
- Sugar: 3g
- Sodium: 4370mg
- Fat: 0.3g
- Saturated Fat: 0.03g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 1g
Recipe Tips
- If the okra becomes too salty, rinsing it thoroughly before packing it into jars can help reduce the saltiness.
- When preparing the okra, cutting it into uniform pieces helps ensure even pickling and reduces the slimy texture.
- For the best texture, choosing young and tender okra pods makes a noticeable difference in the final product.
- If the pickling brine tastes too strong, adding extra water or vinegar can mellow it out according to your preference.
- When stored properly, waiting a full week enhances the flavor of pickled okra, making it even tastier over time.
Serving Suggestions
Enjoy pickled okra as a crunchy snack straight from the jar. Use it as a garnish for martinis or bloody Marys to enhance drinks.
This tangy treat adds zest to sandwiches for lunch or picnics. Consider adding pickled okra to salads or grain bowls for added interest.
Serve with a drizzle of your favorite vinaigrette or hot sauce for an extra kick. Experiment with fresh lemon juice for a bright finish.
Recipe variations
- You can use 1 pound of green beans instead of okra for a different crunch and flavor profile.
- Add 1 teaspoon of turmeric for color and health benefits, or use 1 teaspoon of smoked paprika for a smoky twist.
- Either substitute apple cider vinegar for distilled white vinegar or try red wine vinegar for a more robust flavor.
- For larger batches, increase the recipe to 2 pounds of okra and double the remaining ingredients for a garden-fresh experience.
Save This Recipe!
How to Store?
To keep your pickled okra fresh, follow these storage tips:
Refrigeration: Store pickled okra in an airtight container in the refrigerator for up to 2 months.
Freezing: Place pickled okra in a freezer bag, seal tightly, and freeze for up to 6 months. Thaw in the refrigerator before use.
Room Temperature: It is not recommended to store pickled okra at room temperature, as this can cause spoilage.
Other Recipes You’ll Love
If you enjoyed this Pickled Okra or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
