This Pickled Okra Recipe is straight-up bomb, y’all—it’s not just a snack or a side, it’s flavor, it’s crunch and it adds the perfect punch (see what I did there? my bad, y’all, I had too!) My pickled okra recipe is all about fresh okra that’s been chillin’ in a vinegar mix with all kinds of spices. Plus, when you throw in a little sugar, onions, and jalapenos, it makes the pickled okra really pop with flavor and not just taste like straight-up vinegar. Once you try my quick pickled okra recipe, you’ll be ruined from eva eating store-bought again!
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Okra is one of my daddy’s fav veggies, especially when it was pickled. I grew up eating fried okra, okra stewed up with tomatoes, and quick pickled like this. Real Southerners know how amazing homemade pickled okra is and versatile it is, especially in Texas where I live now.
The Low Down On This Pickled Okra Recipe
Cuisine Inspiration: Southern Comfort
Primary Cooking Method: Quick Pickle, Stovetop
Dietary Info: Gluten-Free, Vegan-Friendly
Key Flavor: Tangy and Spicy
Skill Level: Beginner
Ingredients You’ll Need to Make The Best Pickled Okra
- Okra – Grab blemish free okra pods that are no longer than your pickling jar. About 4 inches usually works. Make sure they are fresh and firm for the best texture.
- Garlic Cloves – You can also sub in 1 teaspoon of minced garlic per garlic clove.
- Dried chili peppers – Depending on your preference when it comes to heat choose a dried pepper that is more mild or hot.
- Pickling seasonings – Mustard seeds, celery seeds, salt, sugar, water, and vinegar. Most of these are already stashed in your pantry. Pickling spices can also be found pre-made in the spice aisle at your local grocery store.
- Vinegar: This creates that pickling bath resulting in that bomb tangy flavor.
How To Make Pickled Okra
Step 1: Prepping the Okra
- Wash okra and pack them in 12 sterilized pint jars.
- Alternate the tips going up and down in the jar to pack them in.
Step 2: Pickling the Okra
- Add equal amounts of garlic, peppers, celery and mustard seed in jars.
- Bring water and vinegar to a slow boil in a large pot. You’ll start to see bubbles forming. Add the sugar, salt and stir with a whisk until combined. Let boil for another minute and then turn off the heat.
Step 3: Jarring the Okra
- Pour liquid into jars. Place the lid on the jars, close and let sit for 10 minutes.
- Let it sit even longer to develop the flavors.
Tips for sealing your quick pickled okra jars
Properly sealing your jars of this quick pickled okra recipe is important to ensure the safety and quality of all your hard work. Here are the steps I take:
- Cap the lid and tighten: Snap a lid on each jar and twist on a canning ring or band until it’s snug. We want to go for fingertip tight so the air can escape during processing.
- Time for a Hot Bath: Drop those jars into a big pot of boiling water and let them chill for about 10 minutes. This step helps to seal everything. My big mama would do this all the time when jarring.
- Seal it up: Once done, grab the jars with tongs or a jar lifter and let them relax for a few hours. This step is necessary because it sucks out that extra air so it seals super tight preventing bacteria for getting up in there. Once they cool, make them at home in a cool, dry spot away from the sun. They will last for up to a year this way.
- After opening: Make sure you store it in the fridge after you open and enjoy from there.
Popular Substitutions and Additions
- Switch Up the Vinegar: If you don’t vibe with white vinegar, switch it to something a bit sweeter, milder and fruitier like apple cider vinegar.
- Change up the Sweetness: While I love granulated sugar in this, you could totally change the entire feel of this with brown sugar or even honey.
- Herb it Up: Play around with adding additional herbs like dill, oregano and thyme for more earthy goodness.
- Switch Up Ingredients: Add more crunchy texture with carrots, green beans or anything else you prefer.
How long does this pickled okra recipe last?
When you store it up right, it can last for about a year. Find a cool, cozy spot like a pantry or cellar, somewhere away from the light, and make sure those jars are sealed tight to keep the air out and the goodness in.
However as it ages, the okra might switch up its flavor and texture on you. If something seems off – maybe the texture’s not right, or it doesn’t look or taste like it should – toss it boos. If you spot any mold or bubbles in the jar, throw that thang away!
Expert Tips And FAQs
Unfortunately, frozen okra is not good for canning. The outside of the okra softens in the freezing process, meaning it won’t crisp up when it’s pickled.
The only vinegar you should use for canning is one with an acidity level of 5%. Some vinegar varieties are classified in terms of “grain,” and 5% acidity is equivalent to 50 grain. Distilled white vinegar typically has 5% acidity, but it’s always best to double-check.
No, pickled okra is not slimy at all! Okra pods are mucilaginous, which means they can turn gooey or slimy once cut or cooked. The sliminess comes from a soluble fiber that is released from the vegetable. When you pickle okra, there is no cutting or cooking, so they remain crispy.
How to Serve
Our pickled okra recipe is so versatile and can be used in a variety of recipes for an extra crunchy and flavorful kick. Here are some ideas you’ll love:
- Add some as a topping on hamburgers or hotdogs. It’s so bomb y’all.
- Make a relish by mashing it with mayonnaise and onion.
- Try some in your fave salad for a pleasant acidic flavor.
- Use it as an ingredient in tuna salad, egg salad, or potato salad.
- Mix up a batch of pickled okra deviled eggs for a classic southern dish with a remix.
- Throw it on some seafood gumbo. It can jazz it all the way up in an unexpected way.
More Delish Southern Veggie Recipes to Try
Feeling like more Southern recipes? Take a peek at some of the most popular Southern dishes on GBC:
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Pickled Okra Recipe
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Ingredients
- 6 lbs Okra
- 12 cloves Garlic
- 12 Dried chili peppers
- 12 teaspoons Mustard seeds
- 12 teaspoons Celery seeds
- 1 cup Non-iodized salt
- 2 cups White sugar
- 2 quarts Water
- 2 quarts White vinegar
Instructions
- Wash okra and pack in 12 sterilized pint jars. Alternate the tips going up and down in the jar to pack them in.
- Put equal amounts of garlic, peppers, celery, and mustard seed in jars.
- Bring water and vinegar to a slow boil in a large pot. You’ll start to see bubbles forming. Then add the sugar, and salt and stir with a whisk until combined. Let boil for another minute and then turn off the heat.
- Pour liquid into jars. Place the lid on the jars, close, and let sit for 10 minutes. Let it sit even longer to develop the flavors.
To properly seal
- Cap the lid and tighten: Snap a lid on each jar and twist on a canning ring or band until it’s snug. We want to go for fingertip tight so the air can escape during processing.
- Time for a Hot Bath: Drop those jars into a big pot of boiling water and let them chill for about 10 minutes. This step helps to seal everything. My big mama would do this all the time when jarring.
- Seal it up!: Once done, grab the jars with tongs or a jar lifter and let them relax for a few hours. This step is necessary because it sucks out that extra air so it seals super tight preventing bacteria for getting up in there. Once they cool, make them at home in a cool, dry spot away from the sun. They will last for up to a year this way.
- After opening: Make sure you store it in the fridge after you open and enjoy from there.
Notes
Expert Tips And FAQs
- Once a jar has been opened, store it in the refrigerator.
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I’ve always wanted to try pickled okra and found your recipe so easy to follow. The steps and ingredients are do simple, Saving it to make them soon.
I have never tried pickled okra before, but I’ve got to say it’s so GOOD! Thank you so much for sharing 😉
Would you believe I’ve never had okra until now? I live in Canada and it’s not a big thing up here. However, I have seen a local grower that grows lovely little tiny okra – and it made me curious. I love pickled anything, so this recipe is a ‘must try’ when okra season comes around again.
I love this way of eating okra! The pickling spices are spot on and the flavor is fantastic. Thanks for the tips on getting a good seal!
I have not had much luck with okra. Your pickled okra looks fabulous and such a lovely ingredient to have along side many dishes. Grilled and spicy. I love your southern accent, you can definately feel your roots in this post. My parents were great pickles, maybe the gene is dormant in me. Might have to try your recipe and awaken it! Thanjs for sharing, and bring some of that southern flair to us!
Been looking for a recipe for this! We have a friend that grows so much okra that they bring bags to us! Now we can pickle it!
This is what I’m talking about! I love okra and it brings me back to my childhood days living in the southern part of the United States. Thank you so much for this trip down a fantastic memory lane!
This pickled okra is so delicious and so easy to put together! It’s the perfect snack for summer!