Quick Pickled Okra Recipe

5 from 3 votes

This pickled okra recipe makes the best pickled okra that's crisp and spicy, and not slimy, with vinegar and spices, a perfect snack or condiment.

Prep Time10

Cook Time5

Draining the Okra1

Course: Appetizer, Condiment, Snack

Cuisine: American

Keyword: okra, pickling

Servings:

Calories: 46kcal

1 pound okra
5 tablespoons kosher salt divided
2 cups water
2 cups distilled white vinegar you can also use apple cider vinegar or a combination
5 cloves garlic smashed
1 tablespoon honey or use white sugar
2 bay leaves
1 teaspoon dried dill
1 teaspoon brown mustard seeds
1-2 spicy chilies sliced (optional, for spiciness)

Wash the okra, remove the stems and slice the okra in half lengthwise. Toss the okra in a colander with 3 tablespoons of salt. Allow to drain for 1 hour.
Add the water, vinegar, salt (remaining 2 tablespoons), garlic, honey, bay leaves, dill, and mustard seeds to a large pan.
Bring the mixture to a quick boil, then remove from heat and stir.
Rinse the okra in cold water to remove any slime and extra saltiness.
Stuff them into a large quart jar (Ball jars are good here), but leave about 1 inch of head space. You can use multiple jars if needed.
Add the hot pepper slices on the top, if using.
Pour in the brine and seasoning mixture and screw on the cap.
Refrigerate for 24 hours before using to develop the flavors, though they can be eaten right away. They are much better after 1 week.