Pickled Okra

Name: Pickled Okra
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8 servings
Cuisine: North America, Southern
Ingredients: 16 whole okra pods; 1 tablespoon plus 1 teaspoon kosher salt, divided; 1 cup white vinegar; 1/2 cup cider vinegar; 2 garlic cloves; 3 tablespoons sugar; 1/2 teaspoon crushed red pepper flakes; 1 teaspoon mustard seed; 2 tablespoons water

Total Time Prep: 15 mins. Cook: 10 mins. + refrigerating

Yield 8 servings

Test Kitchen Approved

Pickled okra is a tasty southern snack with a satisfying crunch. We'll show you how to pickle okra quickly and easily using the refrigeration method.

Ingredients

16 whole okra pods
1 tablespoon plus 1 teaspoon kosher salt, divided
1 cup white vinegar
1/2 cup cider vinegar
2 garlic cloves
3 tablespoons sugar
1/2 teaspoon crushed red pepper flakes
1 teaspoon mustard seed
2 tablespoons water

Directions

Trim stems off okra pods so the tops are flat, but pod is not opened. Place okra pods in a strainer; sprinkle with 1 tablespoon salt. Place strainer over a bowl or in the sink to drain moisture.
Combine vinegars, garlic, sugar, remaining teaspoon salt, red pepper flakes, mustard seeds and water in a pan; bring to a boil. Reduce heat; simmer 5 minutes. Remove pot from the heat; let cool. Meanwhile, thoroughly rinse okra pods; pack into a large, clean mason jar.
Carefully pour brine over okra pods until jar is full. Tightly screw on lid; refrigerate at least 48 hours.

Nutrition Facts

2 okra pickles: 15 calories, 0 fat (0 saturated fat), 0 cholesterol, 26mg sodium, 3g carbohydrate (2g sugars, 0 fiber), 0 protein.

These zesty, briny okra pods just might become your favorite new pickle! Use them as a sandwich topping, a Bloody Mary garnish or alongside cheese and sausage on a charcuterie board. —Angela Lively, Conroe, Texas

Recipe Creator