pickled okra recipe
The Best pickled okra recipe
What I love most about this recipe is how versatile it is. It’s perfect for a quick lunch, a side for dinner, or even a little something to tide you over when you’re craving something fresh. My kids will eat it straight from the jar, but my husband always adds it to his sandwich or wraps—it’s that good. Plus, it’s got all the right things going on: fiber, vitamins, and that little extra zing that makes meals feel more exciting. It’s not just a pickled okra; it’s a little flavor boost that makes everyday eating feel special. And honestly, it’s one of those recipes that’s so easy, you’ll forget you’re even making something fancy. It’s the kind of dish that makes you feel like you’re doing something good for yourself and your family.
Pickled Okra
A tangy and refreshing side dish featuring crisp okra preserved in a vinegar-based brine. Perfect for adding a zesty twist to meals!
🥘Ingredients
- 2 cups fresh okra, trimmed and sliced
- 1 tbsp salt
- 1 cup white vinegar
- 1 cup water
- 1 tbsp sugar
- 1 tsp garlic powder
- ½ tsp black pepper
- ½ tsp onion powder
- 1 tsp dried dill
- 1 tsp dried parsley
👨🍳Directions
-
1
Trim the okra and slice into ½-inch thick rounds. Place in a colander and sprinkle with salt. Let sit for 15 minutes to draw out excess moisture. -
2
While okra rests, combine vinegar, water, sugar, garlic powder, black pepper, onion powder, dill, and parsley in a saucepan. Bring to a boil and let simmer for 5 minutes. -
3
Drain the okra and pack it tightly into clean jars. Pour the hot brine over the okra, ensuring it’s fully submerged. Seal the jars and let cool to room temperature. -
4
Store jars in a cool, dark place for at least 24 hours before eating. Refrigerate after opening.
🔧Equipment
- Large pot
- Colander
- Clean jars with lids
- Kitchen scale (optional)
📊Nutrition Facts (per serving)
📝Notes
Tips
- Use fresh okra for the best texture. If using canned, rinse thoroughly to remove excess salt.
- Adjust sweetness by adding more sugar if preferred.
- For a spicy kick, add ½ tsp cayenne pepper to the brine.
Storage: Pickled okra keeps for up to 6 months in a cool, dark place. Refrigerate after opening for up to 3 months.
Watch Video Of How Pickled Okra Works
❓ Frequently Asked Questions About Pickled Okra
What is the best way to prepare okra for pickling?
To prepare okra for pickling, start by washing and peeling the okra if it’s slimy or discolored. Cut off the ends and slice them into ½-inch thick rounds. For extra tenderness, blanch the okra slices in boiling water for 30 seconds before pickling.
How long does pickled okra last in the jar?
Pickled okra typically lasts 6–12 months in the refrigerator when stored properly. For longer shelf life, refrigerate it (up to 3 months) or process it in a water bath for canning (up to 1 year). Always check for spoilage (mold, off smells) before consuming.
Can I use store-bought pickling spices instead of homemade?
Yes! You can substitute store-bought pickling spices (like Dijon mustard, garlic powder, onion powder, and black peppercorns) for homemade blends. Just ensure they’re food-grade and free from additives. For best flavor, use a mix of paprika, mustard seeds, and coriander if available.
Why did my pickled okra turn out mushy or slimy?
Mushy or slimy pickled okra usually happens due to overcooking, improper acidity, or poor storage. To prevent this:
– Don’t overfill the jar—leave 1-inch headspace.
– Use enough vinegar (at least 1:1 vinegar-to-okra ratio).
– Process properly (water bath for canning or refrigerate for short-term storage).
– Check for mold—discard if slimy or discolored.
Can I add other vegetables to the pickled okra for extra flavor?
Absolutely! Great additions include:
– Carrots, bell peppers, or red onions (for crunch and sweetness).
– Green beans or radishes (for a tangy contrast).
– Jalapeños or hot peppers (for heat).
Just slice them thinly and ensure they’re fully submerged in the brine to prevent spoilage.
