A quick and easy pickled okra recipe that doesn’t require water bath or pressure canning, and can be made in the refrigerator.
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Pin ItHow to Make Pickled Okra
- Make the Brine. Boil water, white vinegar, sugar (or honey), and salt in a saucepan.
- Pack the Jar. Fill a jar with okra, chili peppers, garlic, bay leaves, mustard seeds, fennel seeds, and black peppercorns.
- Pour, Seal and Wait. Pour the hot brine over the okra, let it cool completely, seal the jar, and refrigerate for at least 2 days before eating.
More Good Pickle Recipes
- Quick Pickled Red Onions
- Pickled Garlic
- Beet Juice Pickled Eggs
- Pickled Carrots Recipe
- Pickled Beets
- Pickled Watermelon Rind
3 Reasons to Pickle Your Vegetables
Wondering why anyone would go through all of this trouble to pickle their vegetables in the first place? Here are 3 of the biggest reasons why if you aren’t already pickling your veggies, you should start now:
- Super easy to do. Pickling vegetables is incredibly easy to do; this particular recipe alone only requires about 10 minutes of prep time. No matter what type of veggie you’re pickling, it’s a straightforward and easy to do procedure that offers an immense pay off.
- Makes your veggies last way longer. Like I mentioned earlier, pickling is a great way to extend the shelf life of your veggies. Certain foods that would spoil within days in the fridge can last for weeks (and in some cases, even longer) once pickled.
- Makes them incredibly flavorful. This recipe is yet again another great example of how pickling certain foods can make them way more flavorful thanks to the blend of spices and aromatics that you can use.
(Also try: Refrigerator Dill Pickles)
Pickled Okra
A quick and easy pickled okra recipe that doesn't require water bath or pressure canning, and can be made in the refrigerator.
Ingredients
- 32 okra pods, trimmed
- 2-3 garlic cloves, peeled and crushed
- 2 fresh chili peppers
- 2 bay leaves
- ½ tsp fennel seeds, optional
- 1 tsp black peppercorns
- ½ tsp mustard seeds
- 1 ½ tbsp salt
- 4 tbsp white sugar or honey
- 2 cups water
- 1 cup white vinegar
Instructions
- In a saucepan combine the water, vinegar, sugar and salt.
- Bring to a boil over high heat.
- In a jars pack the okra, chili peppers, garlic, bay leaves, mustard seeds, fennel seeds and black peppercorns.
- Pour the hot vinegar mixture over the okra.
- Put the lids on and leave to cool.
- Refrigerate for at least 2 days before eating.
- Store in the fridge for up to 2 months.
Like this recipe?Leave a comment and review below!
HOW MANY JARS AND WHAT SIZE?
The 8 oz jars work perfectly Jonathon :) For 32 Okra I used 2 jars.
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