Description
This pickled okra recipe transforms tender pods into a tangy, crunchy delicacy packed with bold spices and old-school Southern charm. Ideal for charcuterie boards, sandwiches, and more.
Ingredients
Scale
- ½ lb Fresh Okra (small, tender pods)
- ¼ lb Garlic Cloves (or 2 tbsp garlic powder)
- 2 cups White Vinegar (or apple cider vinegar)
- 2 cups Filtered Water
- 2 tbsp Kosher Salt (avoid iodized)
- 2 tbsp Sugar (or honey/maple syrup)
- 2 tsp Coriander Seeds (or 1 tsp ground coriander)
- 2 tsp Red Pepper Flakes (adjust to taste)
- 1 tsp Fennel Seeds (or ½ tsp ground fennel)
- 1 tsp Black Peppercorns
Instructions
- Place coriander seeds, red pepper flakes, peppercorns, and fennel seeds into a clean quart jar. Lightly crush coriander for more aroma.
- Layer fresh okra and garlic cloves on top of the spices. Arrange vertically if possible for presentation.
- In a saucepan, combine vinegar, water, salt, and sugar. Bring to a boil, stirring until dissolved (3–5 minutes).
- Let brine cool to room temperature (~70°F) before pouring to avoid mushy texture.
- Pour cooled brine over okra, covering completely. Leave ½ inch headspace. Seal jar and refrigerate. Wait at least 24–48 hours before consuming for best flavor.
Notes
Use fresh, crisp okra for best texture. Avoid hot brine to prevent sliminess. Customize spice blend to your taste—jalapeños or turmeric add a fun twist!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Pickling
- Cuisine: Southern
Nutrition
- Serving Size: 1 quart
- Calories: 470
- Sugar: 29g
- Sodium: 14092mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 87g
- Fiber: 15g
- Protein: 13g
- Cholesterol: 0mg
Keywords: pickled okra, okra, pickles, southern pickles, spicy okra, refrigerator pickles