Skip to Content

"Summer In The City" Quick Refrigerator Pickled Okra

Sharing is caring!

Of all the vegetables to be pickled, ain’t other like pickled okra. These are crisp, crunchy, and exotic in flavor.

pickled okra in a glass jar

This is a quick refrigerator pickled okra recipe that has a unique flavor due to the spice mix used. 

MOOD MUSIC

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

pickled okra ingredients
  • Whole Okra
  • Vinegar
  • Water
  • Pickling Salt
  • Coriander Seeds
  • Peppercorns
  • Dill Seeds
  • Fenugreek Seeds
  • Garlic Cloves

PICKLING INSTRUCTIONS

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.

pickled okra in a glass jar

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.

pickled okra in a glass jar

MORE OKRA RECIPES

Grilled Okra

Roasted Okra

Charred Okra with Harissa

Southern Fried Okra

Stewed Okra

Okra Fried Rice

Okra Soup

Callaloo

Blistered Okra and Tomatoes

Okra and Collard Green Salad

make this recipe

If you make this refrigerator pickled okra recipe, please come back and leave me a comment below with your feedback. Definitely take a photo of the dish and be sure to tag #foodfidelity so that I can see them. 

You can also keep up with my food exploits as well as original recipes! You can find me on InstagramFacebookTwitter, and Pinterest. If you like any of the music you find on the site, visit me at Spotify to find curated monthly playlists.

pickled okra in a glass jar

Refrigerator Pickled Okra

Simple and easy refrigerator pickled okra recipe.
Prep Time: 5 minutes
Course: Appetizer, Snack
Cuisine: southern
Servings: 10 people
Calories: 20kcal
Author: Marwin Brown

Ingredients

  • 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

Instructions

  • 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.

Video

YouTube video

Notes

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.

Nutrition

Calories: 20kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1400mg | Potassium: 108mg | Fiber: 1g | Sugar: 1g | Vitamin A: 244IU | Vitamin C: 8mg | Calcium: 36mg | Iron: 1mg
Subscribe To My YouTube ChannelSubscribe To My YouTube Channel for full length recipe videos. Click the bell icon to be notified when I post new videos.
My YouTube Channel
Tried this Recipe? Tag it Today!Mention @foodfidelity or tag #foodfidelity!

Sharing is caring!

Recipe Rating