best pickled okra recipe

Written ByJenny Smyth Posted on
best pickled okra recipe
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The Best best pickled okra recipe

I’m so excited to share with you my favorite pickled okra recipe. As a Southern girl, I’ve grown up with pickled okra being a staple in our household. My grandmother used to make it all the time, and I’ve carried on the tradition with my own family.

There’s something about the tangy, slightly sweet flavor that just makes you want to grab another jar. And the best part? It’s ridiculously easy to make.

I remember my kids used to love helping me in the kitchen, and this recipe was always a favorite activity for them. They’d get so excited to help me chop up the okra and mix everything together. And when it was finally ready, we’d all sit down together and enjoy it as a family.

It’s just one of those simple pleasures in life that brings us all together. But what really sets this recipe apart is its versatility. We love serving it as a side dish at family gatherings, but it’s also perfect for everyday meals.

And let’s be real – who doesn’t love a good excuse to eat more veggies? One of the things I love about pickled okra is how healthy it is. Okra is packed with fiber, vitamins, and minerals, and when you add in the vinegar and spices, you get a flavor that’s both delicious and nutritious.

Best Pickled Okra

Best Pickled Okra

4.7 from 1981 votes

This tangy and crunchy pickled okra is the perfect Southern snack or side. Made with fresh okra, garlic, dill, and a spicy brine, it is simple to prepare and full of flavor.

Prep Time15 mins
Cook Time10 mins
Resting Time0 mins
Total Time25 mins plus 2 weeks pickling time
Servings: 8Cuisine: InternationalCalories: 25 kcal

🥘Ingredients

For the Pickling Brine

2 cups white vinegar
1 cup water
2 tablespoons pickling salt
1 tablespoon sugar
1 teaspoon mustard seeds
1 teaspoon black peppercorns
1/2 teaspoon red pepper flakes

For the Jars

1 pound fresh okra, stems trimmed to 1/4 inch
4 cloves garlic, peeled and smashed
4 sprigs fresh dill
2 small dried red chiles (optional)

👨‍🍳Directions

1Sterilize the jars and lids by placing them in a large pot of boiling water for 10 minutes.
2Use tongs to remove them and set aside on a clean towel to dry.
3In a small saucepan, combine the white vinegar, water, pickling salt, sugar, mustard seeds, black peppercorns, and red pepper flakes.
4Bring the mixture to a boil over medium-high heat, stirring until the salt and sugar dissolve completely.
5Pack the okra tightly into the sterilized jars, standing them upright.
6Add 2 smashed garlic cloves, 2 dill sprigs, and 1 dried red chile to each jar.
7Pour the hot brine over the okra in each jar, leaving 1/2 inch of headspace at the top.
8Use a chopstick to gently release any air bubbles.
9Wipe the jar rims clean with a damp cloth, then seal with the lids.
10Process the jars in a boiling water bath for 10 minutes.
11Remove them with tongs and let cool completely on a countertop.
12Check that the lids have sealed by pressing the center; it should not pop back.
13Store the sealed jars in a cool, dark place for at least 2 weeks before opening to allow the flavors to develop.
14Once opened, refrigerate and consume within 3 months.

🔧Equipment

2 pint-sized canning jars with lids
Small saucepan
Large pot for water bath
Tongs
Funnel
Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 25 kcal🧈Total Fat: 0g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 580mg🌾Total Carbs: 5g🥦Dietary Fiber: 2g🍬Sugars: 2g🥩Protein: 1g

📝Notes

Tips: For extra heat, add a sliced jalapeno to each jar. Ensure okra is fresh and firm for the best crunch. If you prefer a softer pickle, blanch the okra in boiling water for 1 minute before packing.

Watch Video Of How Best Pickled Okra Works

This best pickled okra recipe is always a good idea for any occasion, from summer barbecues to holiday appetizer trays. I love that I can make a big batch ahead of time and have them ready for family gatherings or just for snacking during the week. They store well in the fridge for months, so you can enjoy that garden fresh taste long after summer ends.

For serving, I like to pull them out about 15 minutes before serving to take the chill off. They are great straight from the jar, or you can chop them up and add to salads, sandwiches, or even Bloody Marys. If you have leftovers, just keep the jar sealed and refrigerated.

They do not need any special reheating, just enjoy them cold. This recipe works perfectly for family dinners, potlucks, or as a thoughtful homemade gift. Give it a try, and I think you will agree it is the best pickled okra you have ever had.

❓ Frequently Asked Questions About Pickled Okra

Q: What type of okra is best for pickling?

The best type of okra for pickling is the ‘lady finger’ variety, which has a thinner pod and less seeds than other types of okra.

Q: Can I use fresh okra for this recipe?

Yes, you can use fresh okra for this recipe, but keep in mind that it will have a milder flavor than using frozen or canned okra.

Q: How long does pickled okra last?

Pickled okra will typically last for 6-12 months in the fridge, but it’s best consumed within 3-6 months for optimal flavor.

Q: Can I adjust the level of spiciness in this recipe?

Yes, you can adjust the level of spiciness in this recipe by adding more or less hot sauce or cayenne pepper.

Q: Is pickled okra suitable for pregnant women?

Pickled okra is generally safe for pregnant women to consume, but be sure to check with your healthcare provider if you have any concerns.

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