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Okra is one of those vegetables that a lot of people are curious about, but aren’t always sure what to do with. And honestly? I completely get it. The first time I tried something with okra was on the tropical island of Curaçao. We were invited to eat locally and the first course was this slimy looking soup. I was hesitant to say the least, but not eating it would be impolite, so I closed my eyes and took a spoonful. And to be honest I was quite surprised that it actually tasted really good!
This pickled okra is delicious as a snack, on a charcuterie board, or served alongside grilled meat or a salad. And the best part? It’s surprisingly easy to make.
Table of contents
Crunchy and Fresh
So yes, okra might be an acquired taste, but I would urge you to give it a go. This pickled okra recipe is super easy to make, it goes really well with something like a charcuterie board and it is a really low-key way to get familiar with okra.
What Is Okra?
Okra is a green pod vegetable that is widely used in Middle Eastern, Indian, African, and Southern American cooking. The pods have a mild flavor that’s somewhat similar to green beans or eggplant.
One unique characteristic of okra is that it can become a little slimy when cooked. That may not sound very appealing at first, but it’s actually what helps thicken dishes like stews and gumbo. By roasting, grilling, or pickling okra – as in this recipe – it stays nice and firm with a pleasant crunch. To get around the slimy feature I also made an air fryer recipe with okra which I will be posting soon!
By the way, you’ll still notice some of those slimy strands when you pull the pickled okra out of the jar. You won’t taste them, but you may see them. So don’t be scared!
Recipe Ingredients
- Okra – you’ll need about 9 ounces (250 grams) of fresh okra. Choose small, firm pods for the best results.
- Garlic – adds extra flavor to the pickle.
- Lemon – gives a fresh citrus note.
- Apple cider vinegar – forms the acidic base of the brine. You can substitute distilled white vinegar if needed.
- Water – helps mellow the brine slightly.
- Salt and sugar – create the perfect balance between tangy and sweet.
- Mustard seeds – a classic addition to pickled vegetables.
- Red pepper flakes – add a little heat.
- Fennel seeds – provide a subtle anise flavor.
- Peppercorns – add extra spice and depth.
How To Make Pickled Okra
Step 1 – Clean the okra
The first step is to chop the top and bottom of the okra, so the holes inside become visible, That will let the liquid in and create a delicious texture. Discard any pods that don’t look good and mix the spices.
Step 2 – Prepare the jar
Place a lemon slice at the bottom of the jar and add the spice mixture.
Step 3 – Place the okra inside the jar
The easiest method is to alternate the okra pods in the jar – one stem-side up, one stem-side down. Make to sure to pack it tightly but don’t crush the okra while doing so.
Step 4 – Add the hot liquid
Pour the hot pickling liquid into the jar and let it sit for at least 24 hours before serving.
Storing Pickled Okra
Once the jars have sealed properly, store them in a cool, dark place.
- Unopened jars: keep for several months
- Opened jars: store in the refrigerator
- If the jars did not seal properly, always refrigerate and use within 1 to 2 months
Wait at least 24 hours before eating the okra so the flavors have time to develop.
Ways to Use Pickled Okra
Once you pickled your okra you might start to wonder to do with it. Here are a few simple ideas to enjoy freshly pickled okra!
- It works great in a salad. Chop it smaller and add to your favorite salad. It will also work great instead of pickled or capers in a potato salad
- You can add it to sandwiches and hamburgers
- You can use it as an easy snack, straight from the jar
- You can serve it with cheese and olives as part of a charcuterie board
Obviously there are more ways in which you might want to use pickled okra. if you have a favorite way please let me know in the comments! I’d love to hear from you!
FAQ Pickled Okra
Not in this recipe. Pickling helps the okra stay firm and crunchy. That said; you will see a few slimy strands once you take an okra pod out of the jar. That’s just the nature of the vegetable and you won’t taste it. Promise.
Absolutely. Dill seed, coriander seed, bay leaves, or fresh dill all work well in pickled okra.
At a minimum, let it sit for 24 hours. For the best flavor, wait 3 to 5 days.
I don’t recommend freezing it. Freezing can affect the texture and make the okra soft once thawed.
Pickled Okra Recipe
Ingredients
For the Brine
- 250 ml apple cider vinegar
- 250 ml water
- 2 tbsp salt
- 2 tbsp sugar
- 1 lemon sliced
For the Okra
- 250 grams okra
- 1 garlic clove
Pickling spices
- 2 tbsp mustard seeds
- 1 tsp red pepper flakes
- 1 tsp fennel seeds
- 1 tsp peppercorns
Equipment
- 1 large canning jar (about 800 ml / 27 oz)
Instructions
- Combine the apple cider vinegar, water, salt, and sugar in a saucepan. Bring to a boil and stir until the salt and sugar have completely dissolved. Reduce the heat and keep warm.250 ml apple cider vinegar, 250 ml water, 2 tbsp salt, 2 tbsp sugar
- Place clean glass jars in warm water to heat them gently. This helps prevent the glass from cracking when the hot brine is added.
- Wash the okra thoroughly and trim the ends. Meanwhile, combine all the pickling spices in a small bowl.2 tbsp mustard seeds, 1 tsp red pepper flakes, 1 tsp fennel seeds, 1 tsp peppercorns
- Carefully remove the warm jars from the water and place them on a kitchen towel. Add a lemon slice, one tablespoon of the spice mixture, and a garlic clove to the bottom of each jar.1 lemon, 1 garlic clove
- Fill the jars with the okra, alternating stem-side up and stem-side down to fit as much as possible.250 grams okra
- Pour the hot brine over the okra until completely covered. Run a knife along the inside edge of the jar to release any trapped air bubbles. Since okra naturally contains some air, you’ll likely see a few bubbles continue to rise.
- Wipe the rims clean and screw the lids on tightly.
- Place the jars in a pot of boiling water and process for 15 minutes. Carefully remove them and place them back on a kitchen towel to cool gradually.
- Let cool completely before storing.
Notes
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
