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Sweet and spicy homemade Pickled Okra is a quick refrigerator pickle made with fresh okra, apple cider vinegar, brown sugar, and pickling spice. It’s tangy, lightly sweet, a little spicy, and perfectly crunchy, not slimy. This easy pickled okra recipe is ready to enjoy in about 1 hour, though the flavor gets even better overnight, and it makes about 2 pint jars.
This is a quick refrigerator pickled okra recipe, not a shelf-stable canning recipe. The jars should be stored in the refrigerator once they’re made. I love this method because it’s fast, simple, and keeps the okra crisp without any complicated canning steps.
Table of Contents
- Kellie’s Note In a Real Pickle!
- Ingredients for Pickled Okra
- How to Make Pickled Okra
- Why Salt the Okra First?
- Is This Pickled Okra Recipe for Canning?
- How to Store Pickled Okra
- What is okra?
- Is pickled okra good for you?
- How long before you can eat pickled okra?
- Is Pickled Okra slimy?
- Easy Pickled Okra Variations
- Ways to Serve Pickled Okra
- Pickled Okra Recipe
- More Easy Pickle Recipes
Kellie’s Note
In a Real Pickle!
My obsession with pickled okra started in the South during a trip to Hilton Head, when I had a Bloody Mary garnished with crisp, briny okra pickles. They were tangy, crunchy, and just spicy enough and I knew I had to make a version at home.
Since pickled okra isn’t as easy to find where I live, this refrigerator version became my go-to. It has all the Southern-inspired flavor I loved in that first bite, but it’s simple enough to make anytime fresh okra is available.
Ingredients for Pickled Okra
- Fresh okra: Choose firm, bright green pods that fit upright in your jars. Small to medium pods work best because they stay more tender and crisp.
- Kosher salt: Salting the okra first helps keep it crunchy and reduces the slippery texture okra is known for.
- Apple cider vinegar: Adds tangy flavor with a slightly fruity finish.
- Brown sugar: Balances the vinegar and gives the brine a sweet, mellow flavor.
- Pickling spice: A simple shortcut for adding classic pickle flavor without measuring several individual spices.
- Water: Dilutes the vinegar just enough to create a balanced brine.
How to Make Pickled Okra
- Salt the okra: Place the okra in a strainer over a bowl, sprinkle with kosher salt, and toss to coat. Let it stand for 30 minutes, tossing every 5–10 minutes.
- Rinse and drain: Rinse the okra well to remove excess salt, then drain completely.
- Pack the jars: Stand the okra upright in clean canning jars, packing the pods snugly without crushing them.
- Make the brine: In a small saucepan, combine the apple cider vinegar, water, brown sugar, and pickling spice.
- Boil the brine: Bring the mixture to a boil and cook until the sugar dissolves.
- Cool briefly: Let the brine cool for about 5 minutes.
- Fill the jars: Pour the brine over the okra, filling the jars about 3/4 full.
- Chill: Add the lids and refrigerate for at least 1 hour or overnight.
- Serve: Enjoy straight from the jar, on a snack board, or as a garnish.
For the best texture, pack the okra tightly enough that the pods stay upright, but don’t crush them.
Why Salt the Okra First?
Salting the okra before pickling helps keep the pods crisp and reduces the slimy texture okra can sometimes have. Let the okra sit with the salt, then rinse and drain it well before packing it into jars.
This small step makes a big difference in the final texture, especially if you want crunchy pickled okra instead of soft or slippery okra. The author also explains this in the comments when answering a reader question about why the okra is salted.
Is This Pickled Okra Recipe for Canning?
No. This is a refrigerator pickled okra recipe, not a tested shelf-stable canning recipe. Store the jars in the refrigerator and do not keep them at room temperature.
If you’re looking for pantry-stable pickled okra, use a recipe that has been specifically tested for water-bath canning. I have not tested this recipe for shelf-stable storage.
How to Store Pickled Okra
Store pickled okra in the refrigerator for up to 2 months. Keep the jars tightly covered and chilled.
Because this is a quick refrigerator pickle, it should not be stored in the pantry or at room temperature. Once the okra is gone, you can reuse the brine for another quick refrigerator batch, but keep it refrigerated and use your best judgment for freshness.
What is okra?
Okra is a tall growing vegetable that grows in the warmer season and produces long edible seed pods. Commonly found in the southern US states, they’re used in soups, stews and gumbos but also enjoyed fried or pickled.
Is pickled okra good for you?
Pickled okra is naturally low in calories and contains fiber, making it a fun, flavorful way to enjoy this Southern vegetable. Because it’s pickled in a salty brine, it can be higher in sodium, so it’s best enjoyed as a snack, garnish, or side dish as part of a balanced meal.
How long before you can eat pickled okra?
This recipe is for a Quick Pickled Okra which is ready in about an hour. You could also consider them refrigerator pickled okra because they do get better with time as they sit in the fridge. But because the brining solution is boiling when you add it to the okra, they pickle very quickly making them a great last minute addition to parties.
Is Pickled Okra slimy?
Because these pickles are made with fresh okra pods and pickled quickly in a brining solution, pickled okra is not slimy but rather crispy and crunchy! The okra pods are hollow with a few seeds and, seriously, are the best pickles ever.
Easy Pickled Okra Variations
- Classic Southern Style: Serve it chilled with pimento cheese, deviled eggs, fried chicken, or a Bloody Mary.
- Spicy Pickled Okra: Add crushed red pepper flakes, sliced jalapeño, or both to the jars before adding the brine.
- Sweet Pickled Okra: Add a little extra brown sugar to the brine for a sweeter pickle.
- Extra Garlicky Pickled Okra: Add a peeled garlic clove to each jar.
Ways to Serve Pickled Okra
- Slice and toss into Red Potato salad, egg salad, or pasta salad.
- Serve straight from the jar as a crunchy snack.
- Add to a cheese board or snack board.
- Use as a Bloody Mary garnish.
- Chop and stir into seafood gumbo for a little tangy bite.
- Serve with sandwiches, burgers, or grilled meats.
- Add to a Southern-style appetizer spread with pimento cheese and deviled eggs.
Pickled Okra Recipe
Equipment
- sterilized canning jars and well fitting lids
- saucepan
- Strainer
- measuring spoons
- measuring cup
Ingredients
- 1 pound fresh okra
- 1/2 cup kosher salt
- 1 1/2 cups apple cider vinegar
- 1 1/2 cups water
- 3/4 cup brown sugar
- 1 tablespoon pickling spice
Instructions
- Place the okra in a strainer over a bowl and pour the kosher salt over it.
- Toss the okra to coat in the salt and allow to stand for 30 minutes, tossing every 5–10 minutes. This helps keep the okra crisp and reduces sliminess.
- Rinse the okra and drain.
- Place the okra in canning jars vertically and set aside.
- In a small saucepan, add the vinegar, water, brown sugar and pickling spice.
- Bring the mixture to a boil and cook until the sugar is dissolved. Allow to cool for 5 minutes.
- Pour the liquid into the jars filling approximately 3/4 full.
- Place the lid on the jars and refrigerate for 1 hour or overnight.
- Serve as desired.
Notes
- This recipe makes about 2 pint jars.
- Pickled okra can be stored in the refrigerator for up to 2 months.
- This recipe is intended for refrigerator pickles and has not been tested for shelf-stable canning.
- Salting the okra before pickling helps keep it crisp and reduces sliminess.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Easy Pickle Recipes
Love quick pickles? Try these easy favorites next:
- Pickled Red Onions
- Bread and Butter Pickles
- Classic Quick Pickled Jalapeños
- Refrigerator Dill Pickles
- Pickled Radish
- Pickled Beets
- Quick Pickled Green Beans (Dilly Beans)
More Southern Recipes to Try
If you’re serving this pickled okra as part of a Southern-inspired meal, try it with these favorites:
- Easy Pimento Cheese Spread
- The REAL DEAL Sweet Tea recipe
- Fried Green Tomatoes with easy Remoulade
- Best Ever Ham Salad Recipe
- Bacon Horseradish Deviled Eggs
And if you want to see daily recipe inspiration and behind the scenes fun….follow us over on Instagram!
Why salt the okra and let sit?
You don’t have to do it but I’ve found it keeps the okra crisp and eliminates the sliminess that it’s known for.
What pickling spices do you use?
I just use a “pickling spice” from the grocery store. McCormick has a good one. I guess it’s time to make a homemade version! 🙂
Ok thanks! Homemade is a good idea but for today I don’t have the time for the trial and error that would take, so McCormicks it is! Want to surprise my hubby tonight. We have so much okra from the garden, he loves it grilled, but we also love it pickled, just makes no sense to buy a jar from the store when I can make it myself. Thanks for the recipe!
Not quick at all, if you want quick and easy okra go to a recipe without canning
This doesn’t require canning at all. They’re like refrigerator pickles.
can these be processed in a water bath for storing in the pantry?k
I haven’t tested it so I can’t say for sure.
Best pickled okra I’ve ever tasted. Delicious!
Yay! Thank you so much!
How many pints does this recipe for pickled okra fill
About 2 pints.
Since your recipes for pickled beets, red onions, okra and cauliflower mix are pickled with vinegar, do they have to be refrigerated? I would think they would be like pickles, refrigerate after opening to keep the crispness.
You can definitely can them but like most pickles you buy at the store, I recommend refrigerating after opening.
Really easy and quick and tasted delicious! Question: when okra is gone, can you reheat the brine and use it again?
You sure can!