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–+ servings

Pickled Okra

A tangy and crunchy pickled okra recipe that makes a perfect snack or addition to salads and sandwiches.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Side, Snack
Cuisine: American, Southern
Calories: 30
Ingredients Method Nutrition Notes

Ingredients
  

Okra
  • 1 pound fresh okra washed and trimmed
Pickling Brine
  • 1 cup white vinegar 5% acidity
  • 1 cup water
  • 1 tablespoon kosher salt
  • 1 tablespoon sugar
  • 1 teaspoon black peppercorns
  • 1 teaspoon mustard seeds
  • 2 cloves garlic peeled and crushed
  • 1 teaspoon red pepper flakes optional for heat

Method
 

Prepare the Okra
  1. Wash the okra under cold water and trim the stems, leaving about 1/4 inch intact.
Make the Pickling Brine
  1. In a saucepan, combine the vinegar, water, salt, sugar, peppercorns, mustard seeds, garlic, and red pepper flakes. Bring to a boil over medium heat, stirring until the salt and sugar dissolve.
Pack the Jars
  1. Pack the okra tightly into sterilized mason jars, leaving about 1/2 inch of headspace.
Add the Brine
  1. Pour the hot pickling brine over the okra in the jars, ensuring the okra is fully submerged. Seal the jars with lids.
Cool and Refrigerate
  1. Let the jars cool to room temperature, then refrigerate. Allow the okra to pickle for at least 24 hours before consuming for best flavor.

Nutrition

Serving: 1servingCalories: 30kcalCarbohydrates: 6gProtein: 1gSodium: 300mgPotassium: 150mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 15mgCalcium: 80mgIron: 1mg

Notes

Pickled okra can be stored in the refrigerator for up to 2 months. For a spicier version, add more red pepper flakes or sliced jalapeños.

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