Pickled okra is one of those Southern staples that has found its way into kitchens and dining tables far beyond its roots. Known for its crunchy texture and tangy flavor, this pickled vegetable adds character to everything from charcuterie boards to Bloody Mary cocktails. It is a snack that feels rustic yet refined, bringing a burst of flavor to any meal. The bright green pods hold onto their crispness beautifully, making them a satisfying bite straight from the jar.
Discover everything you need to learn about pickling vegetables at home.
Part of the charm of pickled okra lies in its versatility. It works as a snack on its own, but it also shines as a garnish, side, or topping. Its tangy bite complements rich dishes, and it pairs well with meats, cheeses, and even creamy dips. Many people love it for its visual appeal too, as its long, elegant shape adds a touch of uniqueness to a plate or drink. For those who enjoy a Southern-inspired spread, a jar of pickled okra is as essential as cornbread or pimento cheese.
Beyond its culinary uses, pickled okra has an interesting cultural history. In the South, pickling has always been a way to preserve the harvest and enjoy summer vegetables throughout the year. Okra, with its distinct shape and flavor, became a natural choice for pickling, and families have been passing down their own variations for generations. Today, jars of pickled okra often evoke feelings of nostalgia, reminding people of family kitchens, garden harvests, and the tradition of preserving food.
Another reason for its popularity is its health appeal. Okra is rich in fiber, vitamins, and antioxidants, and pickling it offers a way to enjoy these benefits while introducing probiotics to the diet. It’s a snack that feels indulgent but is actually quite wholesome.
Whether enjoyed on its own or as a bold addition to a dish, pickled okra offers a balance of crunch, tang, and spice that stands out from other pickled vegetables. It’s a taste of Southern tradition that has gained a following everywhere, appealing to home cooks and food lovers alike. One bite, and you can see why it remains a beloved pantry staple year after year.
Ingredients
- 1 pound fresh okra washed and trimmed
- 2 cups white vinegar
- 1 cup water
- 2 tablespoons salt
- 1 tablespoon sugar
- 2 cloves garlic peeled
- 1 teaspoon mustard seeds
- 1 teaspoon dill seeds
- 1/2 teaspoon red pepper flakes
Instructions
- In a saucepan, combine vinegar, water, salt, and sugar. Bring to a boil to dissolve the salt and sugar.
- In sterilized jars, pack the okra pods tightly.
- Add a clove of garlic, mustard seeds, dill seeds, and red pepper flakes to each jar.
- Pour the hot vinegar mixture into the jars, leaving about 1/2 inch of headspace at the top.
- Seal the jars with sterilized lids and rings.
- Process the jars in a boiling water bath for 10 minutes.
- Allow the jars to cool and store them in a cool, dark place.
- Let the okra pickle for at least 2 weeks before opening for optimal flavor.
Nutrition
Who eats okra? Just not my thing. Tried this to be nice to my friend, but yuck!
Okay, not gonna lie, I was skeptical about pickling okra. But I gave it a shot and now I’m hooked! Such a unique flavor!
Pickle okra?? Sounds weird, but I’ll give it a go. Fingers crossed!
Pickle okra is actually really good! Don’t knock it till you try it. It’s a Southern delicacy!
This recipe is so easy! I can’t believe how good the okra turned out. I didn’t even know I liked pickled stuff! 5 stars!
I tried this but my jars exploded in the water bath! What did I do wrong?!? Never again!
Oh no! Exploding jars are the worst! You might have overfilled the jars or not left enough headspace. It can also happen if the lids weren’t sealed properly. Don’t give up, though!
Great recipe! I forgot to add garlic and it still turned out great! Must try again with garlic next time.
Excited to try this! Can you use any vinegar or does it have to be white? I’ve got some random bottle laying around.
You can use other vinegars, like apple cider or even balsamic! Just keep in mind that it might change the flavor a bit. Enjoy!
I wouldn’t risk it. The recipe says white vinegar for a reason! Stick to that!
I tried this but used apple cider vinegar instead. It was ok, but not what I expected. Should have followed the recipe.
Picked okra? More like yuck okra! I don’t understand how people eat this stuff.
Okra? Really? Not my thing. My neighbor loves it tho. Guess it’s a personal preference.
I get it, not everyone likes okra. I think it’s great pickled! Maybe give it a try in a dish you enjoy?
Why would anyone wanna eat slimy okra? My grandma always told me to avoid it! 😂
This pickled okra recipe is fantastic! I made it last week and my family loved it. It’s crunchy and full of flavor!
Why do you need to sterilize the jars? Can I just use normal jars? I don’t understand all this fuss.
My grandma used to make something similar but she never told me her secret! This is close enough and I loved it!
This recipe is amazing! The okra turned out crunchy and delicious. Definitely a keeper!
So easy! I did it with my kids and they loved packing the jars. Just make sure to wear gloves if you’re sensitive!
Pickle power! 🌶️😋
Great recipe! But I added some extra garlic because I love it. Transformed the taste! Will make again!
I love garlic too! Must try your version next time.
Followed this recipe exactly and my okra turned mushy. What did I do wrong?
Yum! The garlic gives it a nice kick. Gonna try this with some different spices next time.
But why pickle okra? Isn’t that just for people who don’t like fresh veggies? 🤨
I tried this recipe last week! It was a hit at my BBQ. The garlic really does add a unique taste. Can’t wait to experiment with other spices like cumin next time.
I tried making this but the okra turned mushy. Did I do something wrong? I followed the steps exactly.
I just don’t see the point of pickling okra. Why not just fry it?
Pickling gives okra a whole new flavor! Plus, it’s a great way to preserve it for later. Don’t knock it till you try it!
But frying makes it crunchy and you can eat it right away. Why wait two weeks for pickled okra? Seems silly!
Why do you boil the jars? I just put them in the fridge. Is that wrong?
Boiling jars helps to sterilize them, which is important for proper canning. Just putting them in the fridge might not keep the okra safe long term.
Pickled okra is so delicious! Can’t wait to dig into my jars in two weeks!
Really? You like it? I think okra is slimy. Not for me!
I love pickled okra too! It’s so crunch and tangy. The wait is hard but totally worth it!
I ain’t got the time for all this boiling. Just throw some okra in vinegar and be done!
Eh, sounds like too much work. Just the vinegar and okra sounds good enough. Who cares about garlicky flavor?
But that’s not pickling! You gotta boil it to get the flavors right. Otherwise, it’s just soggy okra in vinegar. Trust me, follow the recipe!
I’m not a fan of okra, but I have to admit, this tasted pretty good! Surprised me.
Super easy! But why add sugar? Seems odd for pickling.
This pickled okra recipe is a game changer! Tastes just like my grandma used to make.