Description
This quick and easy refrigerator pickled okra recipe is a game-changer, offering a delicious way to enjoy this unique vegetable without the fuss of traditional canning.
Ingredients
Scale
- 3 pounds fresh okra pods
- 3 cups white vinegar (5% acidity)
- 3 cups water
- 1/3 cup kosher or pickling salt
- 5 garlic cloves, peeled
- 1–2 teaspoons dill seed or dill weed
- 1 teaspoon crushed red pepper flakes or 1 small dried chili per jar
- Optional: mustard seeds, celery seeds, peppercorns
Instructions
- Rinse okra under cold water and trim stems, leaving a small nub.
- Sterilize jars with hot soapy water or a dishwasher cycle.
- Place garlic and red pepper/chili in each jar; pack okra vertically.
- In a saucepan, combine water, vinegar, salt, dill, and red pepper; simmer until salt dissolves, then boil briefly and remove from heat.
- Pour hot brine over okra in jars, leaving 1/2 inch headspace. Wipe rims clean.
- Seal jars, let cool, then refrigerate for at least one week before enjoying. Lasts up to 6 weeks.
Notes
Use fresh, firm okra for best texture. Adjust spices to your preference. Label jars with date and always refrigerate for freshness.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Southern
Nutrition
- Serving Size: 1 oz (28g)
- Calories: 10
- Sugar: 1g
- Sodium: 340mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
Keywords: okra, pickled, quick pickles, southern, snack, refrigerator pickles