Of all the vegetables to be pickled, ain’t other like pickled okra. These are crisp, crunchy, and exotic in flavor.
This is a quick refrigerator pickled okra recipe that has a unique flavor due to the spice mix used.
Fall is here, but I'm still trying to preserve the summer as much as possible. I'm pickling the remains of my okra harvest.
PICKLED OKRA INGREDIENTS
- Whole Okra
- Pickling Salt
- Coriander Seeds
- Dill Seeds
- Fenugreek Seeds
- Garlic Cloves
There ain’t nothing much to pickling okra. Growing up I always thought is was hard and intensive.
Place all dry ingredients into a clean sterilized jar.
Stuff as many okra pods into the jar as you can.
Add the garlic, water, and vinegar and shake hard to dissolve the salt.
Store in the refrigerator at least 4 days if you can resist.
PICKLING CONSIDERATIONS AND TIPS
Most recipes call for sterilization, but for these it’s not a requirement since these are meant to be eaten fairly soon vs. canning them for months.
Make sure you eat within 4 weeks, unless you follow normal sterilization steps.
For these I also skipped the sugar add as well as boiling the brine. I like my pickled okra “briny” or “pickly” vs sweeter taste profiles many recipes lean towards. Pretty much every recipe calls for boiling. I used to always boil until I forgot to once and ended up with cleaner tasting and crispier okra. I haven’t looked back sense. I’m sure I’m breaking some fundamental culinary code, but oh well.
I prefer whole spices to ground ones. Whole ones give you the flavor minus the cloudiness and powdery consistency.
Don’t trip if you don’t have pickling or canning salt on hand or can’t find it at your local grocery store. Kosher salt works just fine in pickling recipes. Pickling and Kosher are the only salt types to consider though. They are made with fine granules which. Makes for easy dissolving. The other advantage is these types aren’t likely to contain additives.
Leave the okra whole and just be patient. Halved or quartered okra pickle faster but it’s a different eating experience that is less optimal.
MORE OKRA RECIPES
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- ¾ lb Okra
- 1 teaspoon Dill seed
- 1 teaspoon Fenugreek seed
- 1 teaspoon coriander seed
- ½ tablespoon Peppercorn
- 2 tablespoon Canning salt
- 1 cup White vinegar
- 1 cup Water
- Place all spices in glass jar. Stuff the okra pods into the jar as tight and snug as you can get them.
- Add garlic, water, and vinegar to the jar, close with lid and shake until salt dissolves fully. Refrigerate for at least 3-4 days before consuming.