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Best Pickled Okra Recipe – How to Make Pickled Okra

caitlin bensel

Ever tried pickled okra? It’s a supremely snackable summer delight, and thanks to this easy recipe, it’s super quick and effortless to make. Unlike traditional canning, this quick-pickle recipe only takes about 10 minutes. Stash the jars of crisp, tangy okra in the fridge to add to a charcuterie board with all the fixings, including plenty of crackers and pimento cheese. It’s also a delicious garnish for one of the best brunch cocktails out there—a classic Bloody Mary!

How do you pickle okra?

Making a “quick pickle” is super easy. Simply heat a mixture of vinegar, water, sugar, and salt on the stovetop or in the microwave until steaming hot, then pour the mixture over fresh okra that have been placed into sealable, heatproof jars with additional spices, seasonings, and flavor boosters, like citrus slices, herb sprigs, or even garlic cloves. Seal and refrigerate for up to two weeks.

What okra is best for pickling?

Any color okra will do, but like summer squash and zucchini, smaller okra pods are more tender. While not necessary, it’s helpful to select okra pods that are about the same size, or at least no taller than the jars they’re being placed in.

Is pickled okra slimy?

Okra often gets a bad rap for being slimy, but this quick-pickle recipe uses whole okra pods and only exposes the okra to heat briefly, which reduces the slimy factor. These quick-pickled okra are tart, spicy, just a tad sweet, and super crunchy—perfect for adding to any crudité platter or charcuterie board!

Can I make pickled okra without jars?

And it is! If jars aren’t available, add the okra and seasonings to any heatproof, sealable container, then add the vinegar mixture to cover.

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Yields:

6 – 8


servings

Preparation Time:

0

hours

10

mins

Total Time:

1

hour

10

mins

4


small dried chiles, such as chiles de arbol (optional)

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  1. Trim the okra stems to within 1/4 inch; rinse, and drain. Add 1 to 2 lemon slices, a dill sprig, a dried chile, and 1 teaspoon pickling spices to each of 4 pint-sized jars. Divide the okra evenly between jars, packing it in tightly. Set aside.
  2. In a medium saucepan, bring 3 cups water, the vinegar, sugar, and salt to a boil over medium-high heat. Divide the vinegar mixture evenly among jars to cover the okra (you may have some vinegar mixture remaining). Let stand at room temperature for one hour before eating, or refrigerate for up to 2 weeks.

Chiles de arbol are small dried chiles, about the size of your pinky. Look for them on the Hispanic foods isolate of your market or at specialty grocery stores.

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