Southern menus involve comfort food galore. From sides like buttermilk biscuits to hearty meals like fried chicken with gravy—these recipes hit the spot every time.
And among these treasured dishes, you’ll find pickled okra. A Southern favorite, pickled okra adds crunch to sandwiches and antipasto platters…or makes a delicious snack on its own! Luckily, pickling okra is simple, and we’ve provided two of our favorite methods. Ready to get started? (Oh, and if you need help picking out the best okra, we’ve got your back.)
How to Make Pickled Okra (Refrigerator Method)
This first pickled okra recipe comes to us from Taste of Home Field Editor AJ Lively. It involves simple ingredients and no boiling. Simply make room in your fridge!
Ingredients
- 13-16 okra pods
- 3 cloves garlic, crushed
- 1 tablespoon kosher salt, plus more for salting okra
- 1 cup white vinegar
- 1/2 cup apple cider vinegar
- 3 tablespoons sugar
- 1/2 teaspoon red pepper flakes
- 1 teaspoon mustard seeds
- 2 tablespoons water
Instructions
Step 1: Prep the pods
Carefully trim the stems off the okra pods so the tops are flat, but the pod isn’t opened. Place the okra pods in a strainer and sprinkle them with kosher salt. Place the strainer over a bowl or in the sink to drain the moisture.
Step 2: Make the brine
Combine the vinegars, sugar, red pepper flakes, mustard seeds and water in a pan and bring it to a boil. Reduce the heat and simmer for 5 minutes. Remove the pot from the heat and let the vinegar mixture cool. Meanwhile, thoroughly rinse and pack the okra pods into a large, clean mason jar.
Step 3: Pickle
Carefully pour the brine over the okra pods until the jar is full. Tightly screw on the lid. Refrigerate for 48 hours before enjoying. (We know the wait may be hard, but this ensures the perfect pickled consistency!)
Next, try one of these easy freezer jam recipes.
How to Make Pickled Okra (Water Bath Canning Method)
This recipe from Taste of Home Field Editor Joan Hallford requires a hot water bath on the stovetop and takes several weeks to complete. But trust us—it’s worth the wait!
Ingredients
- 1/4 teaspoon dill weed
(or a couple of sprigs of fresh dill)
- 13-16 okra pods
- 1 cayenne pepper pod
- 1-3 garlic
cloves
- 1/2 cup water
- 1/4 cup apple cider vinegar
- 1 tablespoon salt
Instructions
Step 1: Fill the jars
Place the dill in the bottom of a hot, clean mason jar. Pack in the okra, cayenne pepper pod and pieces of garlic.
Step 2: Boil the brine
Bring the water, vinegar and salt to a boil.
Step 3: Pickle
Carefully ladle the hot liquid over your okra, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary. Wipe the rims, then center a lid on the jar, screwing on the band until it’s fingertip tight.
Step 4: Process
Place the jar into a canner with simmering water, ensuring that it’s completely covered with water. Bring to a boil and process for 10 minutes. Remove the jar and cool. If you’re new to canning, check out our guide before you start!
25 of Our Best Pickled Recipes
These refrigerator pickles are a great way to use cucumbers and onions from the garden. Here in Upstate New York, we have an abundance of cucumbers. —Catherine Seibold, Elma, New York
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Now you can have all the goodness of crunchy sweet-sour pickles without going to the trouble of canning them. Even though these puckery slices can be stored in the freezer, they don't last long at my house. —Jean Vance, Charlotte, North Carolina
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Pickling adds pop to fresh foods, especially Swiss chard stems. In this easy fridge method, sweet meets tart and it all balances out overnight. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
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I can every year and I love to use this pickling spice for my pickles. Everyone says they are the best they have ever had. —Olivia Miller, Memphis, Tennessee
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This year, when I asked my brother what he wanted for his 31st birthday, he answered, "pickled Brussels sprouts." I had never even tasted a pickled Brussels sprout before. It's hard for me to say "no" to my younger brother, so he got his wish and thought the Brussels sprouts were delicious! —Heather King, Frostburg, Maryland
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I pack away homegrown cucumbers every summer. This recipe is based on the pickled veggies in Brown Eggs and Jam Jars by Aimee Wimbush-Bourque, but I’ve made it less mustardy and more garlicky to fit my family’s tastes. This method keeps them incredibly, refreshingly crunchy. —Ellie Martin Cliffe, Taste of Home Digital Deputy Editor
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Fresh peach quarters soaked in vinegar, sugar and warm spices is a classic Southern treat. Serve with ice cream, pound cake, roasted meat and veggies or mix into your favorite salad greens.—Nick Iverson, Milwaukee, Wisconsin
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This treasured dill pickle recipe is like an old friend. These crispy spears have a slightly salty, tart flavor with a good balance of dill, garlic and peppers. —Betty Sitzman, Wray, Colorado
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I love to can my homegrown produce. I call this recipe Summer in a Jar. The peppers have a nice combination of tart and spicy flavors. —Edna Clemens, West Branch, Michigan
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With spicy, robust flavor, these pickled beets are so good, they'll convert any naysayers! —Edna Hoffman, Hebron, Indiana
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This recipe produces zippy little pickles, preserving my green beans for months to come...if they last that long. I crank up the heat a bit with cayenne pepper. —Marisa McClellan, Philadelphia, Pennsylvania
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You can enjoy a small batch of these sweet crunchy pickles anytime without the work of traditional canning methods. They're loaded with flavor and so easy to make. —Marie Wladyka, Land O'Lakes, Florida
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These crisp crunchy slices, seasoned with celery seed and mustard seed, have a sweet-sour taste that everyone is sure to relish! The colorful blend of yellow squash, sweet red pepper and chopped onion makes a beautiful presentation. -Eleanor Sundman Farmington, Connecticut
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Everyone around here knows me for this colorful, tasty dish. I serve the peppers with a lot of meals and other times I'll turn it into a salad for a weeknight cookout. —Heather Prendergast, Sundre, Alberta
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These sweet and spicy pickles are great on a sandwich or all by themselves as a snack. The recipe is an easy way to dress up store-brought pickles and make them a special treat! —Myra Innes, Auburn, Kansas
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Canning isn't necessary for these crisp-tender, tangy pickles. Keep them in the fridge and eat them up within a month. —Linda Chapman, Meriden, Iowa
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When I'm left with green tomatoes at the end of summer, I reach for this recipe. Friends and family are so happy to receive the sweet-sour relish that they often return the empty jar and ask for a refill! —Mary Gill, Florence, Oregon
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Home-canned pickled mushrooms are a handy addition to your pantry. They’re ideal for cocktails, appetizers, salads and relish trays.—Jill Hihn, Mother Earth Organic Mushrooms, West Grove, Pennsylvania
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My pickle recipe was adapted from one a dear family friend shared. These morsels are delicious any time of year, but the green, red and white hues of the pickles, cherries and onions make them ideal for Christmas gift-giving. —Patricia Martin, Shelbyville, Tennessee
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To use up all those green beauties in your garden, make these unexpected zucchini pickles. Preserve them now to share as a holiday gift from your kitchen. —Tina Butler, Royse City, Texas
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Here's a delicious condiment for the garlic lover on your list. You'll be pleasantly surprised how pickling mellows out the garlic, making it a tasty sandwich topper. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
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I’m passionate about making pickles. My husband is passionate about eating them. He's too impatient to let them cure on the shelf, so I found this quick recipe to make him happy. Add hotter peppers if you like. —Annie Jensen, Roseau, Minnesota
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"Waste not, want not" has always been smart advice—especially when it produces picked watermelon rind that's so refreshing. —Taste of Home Test Kitchen
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I made these pickles while growing up and love them because you can eat them with just about anything. Now, both of my children love these pickles, too. I think you'll enjoy them as much as we do! —Linda Weger, Robinson, Illinois
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Most people don't think about grapes when creating a canned pickle recipe. The pickling liquid for these grapes includes red wine, vinegar, and common pickling spices like coriander, mustard seeds and hot pepper; it also contains warm spices like cinnamon and star anise along with brown sugar. These flavor-packed grapes are unique and delicious on an antipasto, pickle or cheese tray. —Cheryl Perry, Hertford, North Carolina
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The post How to Make Pickled Okra (Refrigerator and Water Bath Canning) appeared first on Taste of Home.
Ceara Milligan
