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.
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Why you'll love this pickled okra recipe
- The refrigerator method of pickling is so easy! 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. We also use this method for our Pickled Green Beans, Quick Pickled Asparagus, Pickled Carrots, Quick Pickles and Homemade Pineapple Preserves.
- You can make it spicy or mild. 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.
- You can use pickled okra in a variety of ways. We love to put them in a bloody Mary, set them out on a charcuterie board, or just snack on them!
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!
Ingredients for Pickled Okra
- Okra- Of course, whole, fresh okra is the star of this recipe. Be sure to select young, tender okra.
- White vinegar- It's important to use this type of vinegar for quick pickles
- Seasonings like garlic, bay leaves, fresh dill, salt, sugar, and whole black peppercorns will give your pickled okra a fantastic flavor.
- Red pepper flakes- While optional, we highly recommend adding these to give your okra a kick!
How to make pickled okra
- In each of two pint-sized glass jars, add two garlic cloves and 1 bay leaf.
- Arrange the okra pods in the jars, alternating them with stems facing up and down. Insert dill sprigs among the okra.
- In a saucepan, bring water, vinegar, salt, and sugar to a boil.
- Remove the saucepan from heat and incorporate peppercorns and red pepper flakes, ensuring that the salt and sugar are fully dissolved.
- Pour the vinegar mixture over the okra, filling the jars to about ½ inch from the top.
- Allow the jars to cool to room temperature before sealing them tightly.
- Refrigerate for a minimum of 5 days before consumption, and they can be stored for up to 2 months.
Expert Tips
- Be sure to select young, tender okra. If you've ever grown okra before, you know it can get woody when it is too mature and then it is too tough for pickles (or anything else, for that matter).
- Use un-iodized salt for this recipe!
- A pound of okra pods is slightly too much for two pint sized jars. I would happily throw any extras in gumbo, vegetable beef soup or cook it with a pot of peas. But, if you want exactly the right amount it should be just over ¾ pound.
Storage Tips
Pickled okra should be kept refrigerated for a minimum of 5 days before eating. They can be kept in the refrigerator for up to 2 months.
We do not recommend freezing this recipe.
Items you'll need:
- 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.
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How to serve 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.
They are perfect on a cheese board, appetizer tray or charcuterie board alongside something like Ritz Carlton Inspired Pecans. This Southern Appetizer Board and Picnic Charcuterie Board wouldn't be the same without pickled okra.
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).
For a fun and quick look at this recipe be sure to check out the Google Web Story.
Need more easy pickle recipes?
Recipe FAQs
Refrigerator pickling is a simple and quick method of preserving vegetables by submerging them in a vinegar-based brine. Unlike traditional canning, refrigerator pickles are not processed in a hot water bath and are stored in the refrigerator for shorter-term use.
Pickled okra stored in the refrigerator typically needs a minimum of 5 days to develop its flavors. However, some people prefer to let it pickle for a bit longer to achieve the desired taste.
Refrigerator pickles can be stored in the refrigerator for up to 2 months.
While you can technically eat refrigerator pickled okra right after making it, the flavors will continue to develop and improve if you let it sit for at least 5 days in the refrigerator.
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📖 Recipe
Pickled Okra Recipe: Spicy and Quick
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
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- Be sure to select young, tender okra. If you've ever grown okra before, you know it can get woody when it is too mature and then it is too tough for pickles (or anything else, for that matter).
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- Use un-iodized salt for this recipe! The iodine in salt can make the pickling solution appear cloudy. It won't hurt your pickled okra - it's just not as pretty.
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- A pound of okra pods is slightly too much for two pint sized jars. I would happily throw any extras in gumbo, vegetable beef soup or cook it with a pot of peas. But, if you want exactly the right amount it should be just over ¾ pound.
Randy says
Is it possible to add more okra to the jar after the initial batch? I have one plant, and only have a few at a time I can add, with a week r so in between.
Pam says
I think that would be fine Randy.
Liz says
What will happen if I use iodized salt? that is all i have on hand. Thank you!
Pam says
It can cause the liquid to be slightly cloudy, but the pickled okra will still taste fine.