Refrigerator Pickled Okra
This quick Southern pickled okra recipe is a longtime favorite—crisp, spicy, and no canning required. Quick to make, bursting with flavor!
Servings 20
Calories 22kcal
Equipment
- 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
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 at least 3 days before eating
Notes
Storage:
Keep them tightly covered in the refrigerator and they'll last for one to two months. Don't freeze.
Tips:
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- 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.
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- 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.
Nutrition
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
