Published: Last Updated: by Marye 1193 words. | About 6 minutes to read this article.
Get ready for a tangy and crunchy treat with these easy refrigerated okra pickles. Tender, fresh pods of okra marinate in a spicy, smoky brine overnight. Quick to make, bursting with flavor!
Prep Time 10 minutes mins
Cook Time 5 minutes mins
Marinate in the refrigerator 3 days d
Total Time 3 days d 15 minutes mins
Jump to Recipe
Tangy, spicy, and puckery - if you think okra is slimy you need to try this. It's turned okra haters into fanatics in one bite.
Don't want to scroll through the page to get to the recipe? Use the table of contents to click on the section you want to go to.
Table of Contents
- ❤️ Why you'll love it
- 🧾 Ingredients
- 📖Variations
- 🔪 Instructions
- 🥫 How to Store Refrigerator Pickled Okra
- 💭 Things to know
- 👩🍳 FAQs
- 📚 Related recipes
- 🍽️ Serve with...
- 📞 The last word
- 📖 Recipe
- 💬 Comments
❤️ Why you'll love it
- No fussy canning—refrigerator pickles don't need a hot water bath
- Great as a snack, side dish to meaty meals, and definitely on charcuterie boards
- The pickling brine ingredients are cheap, pantry staples
Easy refrigerator okra pickles are tangy and crunchy with a unique flavor that you can enjoy in so many different ways.
This quick pickling method is a great way to make your summer okra splendor last—they'll keep well for about two months!
🧾 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
📖Variations
- White vinegar works in a pinch if you don't have any apple cider vinegar.
- Use fresh jalapeno slices in place of the red peppers for a slightly different flavor profile. Plus, pickled jalapenos are SO tasty, too!
- Dried dill weed is totally fine, but if you have access to fresh dill, use it!
- Some people like to add red pepper flakes, lemon slices, or a bay leaf. Experiment with the flavors you like best!
🔪 Instructions
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.
- Fill pint-sized jars with fresh okra, garlic cloves, dill, and hot peppers.
- In a small saucepan, boil apple cider vinegar, sugar, salt, mustard seeds, and peppercorn.
- Divide the hot brine equally between the pint jars, and top with water.
- Let the pickling liquid cool. Store okra pickles in the refrigerator for three days before eating.
🥫 How to Store Refrigerator Pickled Okra
This easy recipe comes together fast, and is even easier to store since the okra pickles are already in a convenient container! Keep them in the refrigerator and they'll last for one to two months.
💭 Things to know
Expert Tip: Don't rush the process—let the okra pickles marinate in the refrigerator for at least three days. If you eat them earlier than that, they may have a bit of a slimy texture.
- Pick okra that is "young" and slimmer, about the size of your pinky finger. If it's bulging in the middle or very large, it'll taste tougher.
- Don't use frozen okra. The texture after pickling will taste too soft.
- Be sure to let the vinegar mixture come to a rolling boil so that the sugar dissolves and the flavors blend together nicely.
- You can use old jars/lids since we're not sealing them in a boiling water bath. However, they should still be clean and sterile.
- Leave the stems on the okra—they're actually edible, too! After pickling, some people enjoy eating the stem, but that's up to you.
👩🍳 FAQs
Are refrigerator okra pickles sweet?
No, these okra pickles don't really taste sweet—the sugar simply cuts the tang from the vinegar a little. If you prefer sweeter pickled okra (like bread and butter pickles) increase the sugar.
Do you have to cook the okra before pickling it?
You do not cook the okra first. You add it to the jars raw. The hot brine cooks it just enough to make perfectly delicious, quick pickles.
Can I store jars of okra pickles at room temperature?
Nope, not with this method! Water bath canning is a more involved process, and standard canning procedures are strict to ensure that the pickles last at room temperature. Quick pickled okra recipes like this one aren't safe for pantry storage.
- Panera Pickled Onions are quick, crunchy, and fresh, with a zingy flavor that tastes great on salads, burgers, sandwiches, and more.
- Sweet and crunchy, Candied Jalapenos are so satisfying, they're nicknamed "Cowboy Candy." Enjoy 'em plain or on just about anything.
- With sweet, caramelized pineapple and candied jalapenos, Jezebel Sauce adds wicked-good flavor to your favorite meats and sides.
- Mock Devonshire Cream
- Lavender Simple Syrup
- Food Processor Pie Crust
- Dr Pepper Glaze for Meat
🍽️ Serve with...
- Cajun Spiced Grilled Chicken is the perfect summer dish. Refrigerator okra pickles cut through the rich protein and add a tasty tang!
- Creamy Jalapeno Cheese Grits and crunchy, pickled okra—there really isn't a meal more Southern-delicious than that!
- Banana Pudding Cheesecake finishes off a classic, flavorful meal beautifully. Everyone will beg for second helpings of this one!
📞 The last word
You know, as I page through my cookbook collection I am always sad to see recipes that no one knows about anymore. It's one of the reason I started this blog over 13 years ago!
I've been watching pickled okra make a comeback. In fact, you might even say it was part of the "cool in-crowd" vegetables now. And I have to say, it's very well deserved!
I know, I know...but just try it!
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars!⭐️⭐️⭐️⭐️⭐️
📖 Recipe
5 from 4 votes
Refrigerator Pickled Okra
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Get ready for a tangy and crunchy treat with these easy refrigerated okra pickles. Tender, fresh pods of okra marinate in a spicy, smoky brine overnight. Quick to make, bursting with flavor!
Course Appetizer/Snack
Cuisine American - Southern
Prep Time: 10 minutes minutes
Cook Time: 5 minutes minutes
Marinate in the refrigerator: 3 days days
Total Time: 3 days days 15 minutes minutes
Servings:20
Calories:22
Author:Marye Audet-White
Ingredients
- 1 ½ pounds fresh okra, about 3-inches in length washed and dried
- 4 garlic cloves, peeled
- 2 whole dried red chile peppers
- 2 tablespoons dried dill weed, or 6 to 8 sprigs of fresh
- 1 ¼ cup apple cider vinegar
- 2 teaspoons sugar
- 2 teaspoons Kosher salt
- 1 teaspoon whole yellow mustard seed
- 1 ½ tablespoon whole peppercorns
- ¼ teaspoon smoked paprika, optional
Instructions
Divide the okra, garlic cloves, dill, and chile peppers equally between two sterilized pint-sized canning jars with the stem ends up.
Fill jars as tightly as possible with okra then add the garlic, dill, and peppers.
In a small saucepan, combine vinegar, sugar, salt, mustard seed, peppercorns, and paprika if using.
Bring to a boil over medium-high heat.
Pour the hot liquid and spices over the jars of okra.
Fill the rest of the jars up with water to ½’’ of the jar rim.
Let the jars cool for about 30 minutes before closing jars with lids and rings.
Refrigerate for 3 days before eating
Notes
Storage:
This easy recipe comes together fast, and is even easier to store since the okra pickles are already in a convenient container! Keep them in the refrigerator and they'll last for one to two months.
Tips:
- You MUST let the okra marinate in the fridge for at least 3 days, longer if possible.
- Pick okra that is "young" and slimmer, about the size of your pinky finger. If it's bulging in the middle or very large, it'll taste tougher.
- Don't use frozen okra. The texture after pickling will taste too soft.
- Leave the stems on the okra pods —they're actually edible, too! After pickling, some people enjoy eating the stem, but that's up to you.
You'll find more helpful tips and variations in the body of the post.
Nutrition Facts
Calories: 22kcal | Carbohydrates: 4g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.05g | Sodium: 237mg | Potassium: 151mg | Fiber: 1g | Sugar: 1g | Vitamin A: 320IU | Vitamin C: 15mg | Calcium: 40mg | Iron: 1mg
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
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About Marye
Meet Marye Audet, a wizard in the kitchen and a storyteller at heart. Marye is like your eccentric but fun aunt who knows all the secret recipes and isn't afraid to spill them. She's been around the culinary block more than once, turning simple ingredients into mouthwatering masterpieces. With a sprinkle of humor and a dash of wit, she makes cooking feel like a piece of cake (which she can also teach you to bake perfectly). When she's not conjuring up delicious dishes, you might find her sharing laughs with her family, reading by the fire, or scribbling down her next big recipe idea. Marye believes that a good meal and a hearty laugh are the best parts of life. Marye's a NY Times Bestselling author with 10 cookbooks under her belt and her recipes have been featured in Good Housekeeping, Country Living, Today, House Beautiful, Texas Living, Food & Wine, and many more.
Reader Interactions
Comments
Kristin
About to make these and just realized I am using quart sized jars and not pint. If I make double the vinegar mixture and use double the water it would it work the same?
Reply
Marye
It should. You may want to leave them to pickle a little longer.
Reply
Dee
Thank you for recipe. I tried one on day 2 because I couldn’t wait to taste test and it was yummy.Reply
Julie Evink
I've been looking for a good pickled okra recipe and I've finally found it. Make this, you won't regret it.Reply
Alyssa
I've never tried pickled okra before. I am excited to give this recipe a try!
Reply
Camden Rusincovitch
I need to get some pickled okra into my kitchen soon! I'd love to have this with a collection of other apps for dinner.
Reply
Kristen Yard
Would you believe that I have never had okra?! I have always wanted to try it, though, and I think that this pickled okra recipe is a wonderful way to try it for the first time!Reply
Brittany
My husband makes pickled okra all of the time. He loves it!Reply
Cynthia Rusincovitch
I love pickled vegetables but man, canning is such a hassle. Especially if I don't have a TON of veggies I need to put up. Going to try this pickled okra recipe for our okra this year!
Reply
Tami
What type of red Chile peppers?
Reply
Marye
Whatever you have available fresh - Serrano, Bird's Eye, Fresno, etc.
Reply
Sandy Garmon
Hi, my first time growing akra. Have only planted 2 plants, so the growing process is taking awhile to get enough to make a meal lol! Been freezing them as I pick them, so should I not use for pickling? Thank u
Marye
Frozen okra will not work well for pickling.
