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.
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❤️ 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
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.
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.
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.
📚 Related recipes
- 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.
🍽️ 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
Refrigerator Pickled Okra
Print Pin Recipe SaveEquipment Needed
- 3 canning jars pint
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
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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
- 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.
Nutrition Facts
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.
Dee
Thank you for recipe. I tried one on day 2 because I couldn’t wait to taste test and it was yummy.
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.
Alyssa
I've never tried pickled okra before. I am excited to give this recipe a try!
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.
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!
Brittany
My husband makes pickled okra all of the time. He loves it!
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!
Tami
What type of red Chile peppers?
Marye
Whatever you have available fresh - Serrano, Bird's Eye, Fresno, etc.