Sweet and spicy homemade Pickled Okra is one of the best pickle recipes you’ll ever try. Made with cider vinegar, sugar and spices, this Pickled Okra recipe is crispy, crunchy and addicting.

Pickled Okra on an olive dish with a jar of pickled okra next to it.

Pickled Okra

It all started in the south…..my obsession with Pickled Okra. We were visiting my mother in law in Hilton Head and made a quick stop by Palmetto Bluff, a small coastal community made up of the most incredible little homes I’ve ever seen. Having just arrived and totally hangry, we dropped into a quaint restaurant where we promptly ordered a round of bloody marys.

They were fantastic, rimmed generously with Old Bay and garnished with a few spears of okra pickles. That was my first encounter with this amazing little morsel. Since then, I’ve been noshing on them regularly and, not surprisingly, they’re not very common here in the North.

A lot of people don’t even know what they are or have even heard of okra but my inner southern gal loves this weird and finicky vegetable….probably because it’s a bit temperamental. For those of you unfamiliar with okra….it can decide to be slimy if not handled properly. BUT I’m here to tell you how to avoid that at all costs….and it’s really simple to do. Just remember….Fresh is BEST.

Three jars of pickled okra on a blue background.

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?

These easy pickles are extremely low in calories and high in dietary fiber. They’re, also, believed to help lower blood sugar levels which could help manage some cases of Type 1 and Type 2 diabetes.

Okra in a strainer with salt.

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.

Okra in canning jars on a blue background.

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. 

Okra in canning jars with a measuring cup pouring brine into the jars.

How to Make Pickled Okra

  1. Place the okra in clean canning jars vertically and set side.
  2. In a small saucepan, whisk together the sugar, vinegar, water and spices. 
  3. Bring the mixture to a boil and cook until the sugar is dissolved.
  4. Pour the liquid into the jars with the okra filling until 3/4 full.
  5. Place the lid on the jars and refrigerate for 1 hour or overnight.
  6. Serve as desired.

How easy was that???

Okra in a canning jar filled with pickle brine.

More Easy Pickle Recipes

This pickle recipe is so simple you may just want to pickle all the things! Like these simple to make Pickled Red Onions or these super sweet Bread and Butter Pickles.

What I love about making my own pickles is that I can easily make a batch of Spicy Pickled Okra by adding some crushed red pepper and jalapeno to the mix OR I can make Sweet Pickled Okra by adding a little extra sugar to the brining solution. It’s so easy to adapt the recipe to your own personal taste.

And these pickles are so great to add to your favorite cheese board or to chop up and toss into your favorite Gumbo recipe just to add a bit of zing to the mix.

Pickled okra with a bite taken out of it.

Want even MORE Southern recipes? Try these favorites:

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Okra in canning jars with a measuring cup pouring brine into the jars.

Get the Recipe: Pickled Okra Recipe

Super easy to make Quick Pickled Okra is the refrigerator pickle you'll soon be making on the regular.
3 from 2 votes


  • 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


  • 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.
  • 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.


Pickled Okra can be stored in the refrigerator for up to 2 months.
Calories: 72kcal, Carbohydrates: 17g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Sodium: 375mg, Potassium: 158mg, Fiber: 1g, Sugar: 14g, Vitamin A: 270IU, Vitamin C: 8.9mg, Calcium: 52mg, Iron: 0.5mg