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    Home » Southern Classics » Pickled Okra Recipe (without canning)

    Published: Jul 21, 2020 · Modified: Sep 17, 2021 by Pam

    Pickled Okra Recipe (without canning)

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    Using the refrigerator method makes this spicy pickled okra recipe quick and easy. The amount of heat can be dialed up or down according to your preference.

    jar of pickled okra with another jar behind

    The refrigerator method of pickling

    Are you familiar with it? I have never jumped on board with the waterbath canning method. I think the main reason is because I don’t typically have huge amounts of anything to preserve.

    The refrigerator method is much simpler and it’s quick (we also use this method for our Pickled Green Beans and Homemade Pineapple Preserves). The only downside to it that I know of is that anything you pickle this way isn’t going to last as long. But, as I mentioned earlier – if you don’t have large amounts of whatever you’re pickling, then it shouldn’t matter. You don’t need to preserve a year’s worth, right?

    How can I use pickled okra?

    Sometimes referred to as okra pickles you can use them anytime you would use a pickled cucumber – alongside a sandwich, as a snack on their own, with a hot dog or chopped up on a salad.

    But, hands down our two favorite ways to use pickled okra?

    First of all, they are perfect on a cheese board, appetizer tray or charcuterie board. This Southern Appetizer Board wouldn’t be the same without pickled okra.

    close up of cheese board with pickled okra

    Second, but a definite favorite too is with a Bloody Mary. You’ll want to make yours spicy if adding them to a bloody mary bar (or bloody mary gift basket like this one).

    bloody-mary-gift-basket

    But, as y’all know, we’re big fans of spicy foods so we always make ours with some heat. Fiery Cajun Shrimp and Spicy Chicken Sandwich are just a couple of the many recipes with a kick you’ll find here. Heck, we even make our Pimento Cheese spicy.

    If you’re not into heat like we are that’s the beauty of this pickled okra recipe. You can tone it up or down as you choose. Leave the red pepper flakes out altogether, add just a few, or go all out.

    ingredients for pickled okra

    The basics of making pickled okra:

    A pound of okra pods is slightly too much for two pint sized jars. I would happily throw any extras in gumbo, soup or cook it with a pot of peas. But, if you want exactly the right amount it should be just over ¾ pound.

    1. Choose young, tender okra.
    2. Wash the okra thoroughly.
    3. Place 2 garlic cloves and a bay leaf in the bottom of each jar.
    4. Add okra to the jars alternating stem up and stem down.
    5. Add 2-3 sprigs of fresh dill to each jar.
    6. Bring the vinegar, water, salt and sugar to a boil. NOTE: Be sure to use un-iodized salt.
    7. Remove from heat and stir in peppercorns and red pepper flakes.
    8. Pour vinegar solution over the okra.
    9. Allow to cool to room temperature before sealing with lids and rings.
    10. Refrigerate for 5 days and up to two months before eating.
    a few pickled okra on board

    Items you’ll need:

    This post contains affiliate links, which means if you click on an affiliate link and buy something, we may receive a very small commission.  It does NOT result in additional charges to you or cost you anything extra. Click here for our full privacy and disclosure policy. As an Amazon associate we earn from qualifying purchases.

    okra with jars and lids behimd
    • Pint jars (these include rings and lids)
    • If you have the jars but just need rings and lids you can order here
    • A canning funnel really comes in handy

    Keep in mind that with the refrigerator method it’s okay to use rings that have been used previously. I’ve been told it’s okay to reuse the lids too, but I prefer to use a new one each time. A box with just the lids can be ordered here.

    Okra is distinctly southern

    In the United States okra is known as a southern vegetable. But do you know where it came from originally? You’ll find the answer to that and more in Southern Food: Then & Now.

    Okra is also a key ingredient in our southern style soups: Vegetable Beef Soup and Chicken Vegetable Soup both depend on okra to give the broth extra “body”.

    And, if you loved old school southern fried okra you’ll want to check out this healthier version. Air Fryer Okra is made using our favorite new appliance, and we don’t say that often, but air fryers have stolen our hearts!

    THIS RECIPE MADE OUR “BEST OF THE YEAR” LIST. OTHERS ON THE LIST CAN BE FOUND HERE.

    jar of pickled okra with another jar behind

    Pickled Okra Recipe: Spicy and Quick

    Pam
    Use the refrigerator method to make easy pickled okra. They can be made spicy or not, according to your preferences.
    4.71 from 31 votes
    Print Recipe Pin Recipe
    Cuisine Southern
    Servings 6 people
    Calories 43 kcal

    Ingredients
      

    • ¾-1 pound whole okra washed
    • 4 cloves garlic
    • 2 bay leaves
    • 4-6 sprigs fresh dill
    • 1¾ cups white vinegar
    • ¾ cup water
    • 4 teaspoons salt un-iodized
    • 1 teaspoon sugar
    • 1-2 Tablespoons whole black peppercorns
    • 1-1½ teaspoons red pepper flakes optional

    Instructions
     

    • Place two garlic cloves and 1 bay leaf in each of two pint sized glass jars.
    • Place okra pods in jars alternating stem end up and down. Add dill sprigs.
    • Bring water, vinegar, salt and sugar to a boil.
    • Remove from heat and stir in peppercorns and red pepper flakes, making sure salt and sugar are dissolved.
    • Pour vinegar solution over okra and fill to about ½ inch from top of jar.
    • Allow to cool to room temperature before sealing tightly.
    • Refrigerate a minimum of 5 days before eating and a maximum of 2 months.

    Notes

    Young, tender okra make the best pickled okra. 

    Nutrition

    Calories: 43kcalCarbohydrates: 7gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1566mgPotassium: 212mgFiber: 2gSugar: 2gVitamin A: 576IUVitamin C: 14mgCalcium: 66mgIron: 1mg
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    Categories: Appetizers Tags: appetizers

    Reader Interactions

    Comments

    1. Michelle says

      July 21, 2020 at 9:59 am

      5 stars
      I love how quick and easy these pickled okra are to make. Can’t wait to try them with a cheese board too. Thanks so much for sharing!

      Reply
      • Pam says

        July 21, 2020 at 10:04 am

        Thanks so much, Michelle!

        Reply
    2. Kathryn Donangelo says

      July 21, 2020 at 10:25 am

      5 stars
      We love pickles and love having these around to snack on, delicious!!

      Reply
      • Pam says

        July 21, 2020 at 12:46 pm

        Thanks, Kathryn!

        Reply
    3. Shanna says

      July 21, 2020 at 10:29 am

      5 stars
      Yummy!! That pickled okra looks sot delicious. I can’t wait to try them with a cheese board and a little pulled pork.

      Reply
      • Pam says

        July 21, 2020 at 12:46 pm

        You’re going to love them!

        Reply
    4. Suzy says

      July 21, 2020 at 11:03 am

      5 stars
      This was the perfect way to preserve our fresh okra from the garden! So tasty too!

      Reply
      • Pam says

        July 21, 2020 at 12:45 pm

        Glad you loved it. Thanks!

        Reply
    5. Noelle says

      July 21, 2020 at 12:27 pm

      5 stars
      This was the perfect! Super easy to make and delicious! Great recipe!!

      Reply
      • Pam says

        July 21, 2020 at 12:45 pm

        Thank you, Noelle!

        Reply
    6. Julia says

      July 24, 2020 at 10:45 am

      We love pickled okra! This looks so good!

      Reply
      • Pam says

        May 28, 2021 at 3:06 pm

        We do too. Thanks, Julia!

        Reply
    7. Susan Ciannilli says

      July 24, 2020 at 5:38 pm

      I absolutely love fried okra but every other recipe I’ve tried it gets slimy (yuk) Does this? Or no because of the pickling process? Thank you !

      Reply
      • Pam says

        July 25, 2020 at 2:58 pm

        Well, Susan, the “sliminess” is a characteristic of okra, for sure. That’s what makes it give great body and heartiness to soups, stews and peas. I know what you mean, though. We found the sliminess to be totally gone after letting the okra “pickle” for a full week. Be sure to use young, tender okra if you can find them.

        Reply
    8. HEATHER PERINE says

      May 28, 2021 at 3:54 pm

      5 stars
      I’ve only had pickled okra in a bloody Mary and they were so good! I had no idea how easy and quick they are to make at home. So good!!

      Reply
      • Pam says

        May 28, 2021 at 5:07 pm

        There’s really nothing to it!

        Reply
    9. Rika says

      May 28, 2021 at 4:27 pm

      5 stars
      I am planning to stir fry some okras tomorrow! I think I am going to use the leftover for this recipe and make it really spicy!

      Reply
      • Pam says

        May 28, 2021 at 5:08 pm

        Sounds good!

        Reply
    10. Sharon says

      May 28, 2021 at 5:24 pm

      5 stars
      Pickled okra is going to be your new summer side dish! It’s great in salads or even on top of burgers too.

      Reply
      • Pam says

        May 29, 2021 at 9:04 am

        So true! Thanks, Sharon.

        Reply
    11. Anjali says

      May 28, 2021 at 6:22 pm

      5 stars
      I’ve had fried okra, sauteed okra, but never pickled okra! Can’t wait to try this and add it as a condiment to some of our favorite summer foods like burgers, sandwiches and salads!

      Reply
      • Pam says

        May 29, 2021 at 9:03 am

        Hope you enjoy!

        Reply
    12. Cathleen says

      May 28, 2021 at 6:43 pm

      5 stars
      I never really liked okra, but I love all things pickled so I am definitely going to give this a go!! Thanks so much for the recipe!

      Reply
      • Pam says

        May 29, 2021 at 9:03 am

        It’s completely different when pickled!

        Reply
    13. Julia says

      May 30, 2021 at 11:34 am

      5 stars
      I always thought that it was too difficult to make pickled anything but this sounds so easy! Can’t wait to try these okras with burgers!

      Reply
      • Pam says

        May 30, 2021 at 11:50 am

        The refrigerator method is super easy!

        Reply
    14. nora says

      December 19, 2021 at 3:59 pm

      5 stars
      These were super easy to make and made great gifts. Everyone absolutely loved them.

      Reply
      • Pam says

        December 20, 2021 at 3:10 pm

        Yay! Thanks so much for letting us know and taking the time to leave a comment and rating Nora!

        Reply
    15. Barbara Levine says

      September 04, 2022 at 12:44 pm

      I haven’t tried this recipe yet, but I am wondering why is it important to use un-iodized salt? Please advise.

      Reply
      • Pam says

        September 04, 2022 at 2:03 pm

        Hi Barbara, The iodized salt would be perfectly safe, but it can make your brine cloudy. Also, the iodine in the salt can discolor whatever you are pickling.

        Reply

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