This briny and flavor-packed Pickled Okra recipe blows any store-bought variety out of the water.
For a long time, I didn’t appreciate okra. Not even a little bit. I think it wasn’t until I was twenty-six that I realized that okra was, in fact, delicious. Prior to that, I hadn’t bothered to understand its unusual interior, full of crannies that could be seasoned, or its potential for flavor.
The tangy, tart taste of pickled okra has now become a pantry staple in my home. Thanks to its versatility and long shelf life, it is a snack I love to prepare in advance and set out for at-home cocktail hours, movie nights, and last-minute gatherings. I’ve even transferred this pickled okra into vintage jars and gifted them to loved ones, and it has always been appreciated. I’ve also noticed that kids seem to love them, so I’ll sometimes put together a little grazing board with nuts, cheese, crackers, fruit, and these pickled treats. The pickled okra is always first to disappear, and it’s no wonder. With its crisp texture and wonderful vinegary brine, this Southern snack food offers a unique flavor to anything you add it to.
Is Pickled Okra Healthy?
This pickled okra is gluten-free, low-carb, keto, and vegan-friendly. It’s a low-calorie food that can be incorporated into numerous diets. Okra is a good source of fiber and antioxidants (such as polyphenols), and the brine itself is vinegar-based and oil-free.
Pickled Okra: Not Just For Snacking
Pickled okra is usually consumed on its own as a snack or a small bite appetizer, but it’s versatile enough to have other culinary uses. And because the process of pickling extends the shelf life, they make a fantastic preserved snack that you can enjoy without worrying about impending spoilage. You can add it to salads for scrumptious flavor and crunch, or chop it up and mix it into stews and soups. Pickled okra also pairs well with roasted veggies or can be added to a sandwich for a fun variation on the regular pickle. Whether you’re enjoying it as a quick snack or incorporating it into meals, this Southern favorite is a great way to bring your dishes to the next level.
How do I store leftovers?
A properly sealed jar of pickled okra can be stored in a cool, dark place for up to a year. Otherwise, a jar will keep for around 2 months if stored in an airtight container and refrigerated.
Serving Suggestions
Serve this yummy pickled okra with this flavorful One-Pot Jambalaya (Gluten-Free), these delicious Lima Beans, this Cajun Cauliflower Tater Tot Casserole, or my favorite Baked Honey Cajun Salmon.
Having friends over last minute? Set out some pickled okra on a grazing board with Cheese Crackers and Homemade Crock-Pot Chex Mix With Honey Mustard for an easy, crowd-pleasing snack.
Ingredients
- 1 1/2 pounds fresh okra
- 1 cup white vinegar 5% acidity
- 2 cups water
- 2 tablespoons pickling salt
- 3 cloves garlic peeled
- 2 teaspoons dill seeds or 3 fresh dill sprigs
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- 1/2 teaspoon red pepper flakes optional
Instructions
- Wash 3 pint-sized jars and lids in hot, soapy water. Rinse well. Place jars in simmering water until ready to use.
- Rinse okra and trim stems to 1/4 inch without cutting into the pods.
- In a saucepan, combine vinegar, water, and pickling salt. Bring to a boil, stirring to dissolve salt.
- Place garlic, dill, mustard seeds, peppercorns, and red pepper flakes (if using) into each jar. Pack okra tightly into jars.
- Pour hot brine over okra, leaving 1/2-inch headspace.
- Remove air bubbles by gently tapping jars. Wipe rims clean and adjust lids.
- Process jars in boiling water bath for 10 minutes.
- Carefully remove jars and let cool. Store in a cool, dark place.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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