These pickled okra are fresh, crunchy, and so easy to make in the refrigerator – no canning needed. Made with a simple salt water brine and spices, save this recipe if you’re growing okra in the garden!
Pickled Okra Recipe
This is such a easy pickled okra recipe that tastes so good! If you love Half Sour Pickles , then you’re going to love these crunchy half sour pickled okra too!
It’s as simple as adding okra to a jar, with a salt water brine (no vinegar!) and spices, giving it a shake and placing in the refrigerator to naturally pickle. No canning is needed! I like to make several batches at a time, so that I’ve always got a jar of fresh pickled okra to snack on.
Looking for more fast pickling recipes? Try my Pickled Cherry Tomatoes , Pickled Cauliflower and Pickled Banana Peppers next!
This recipe makes (2) quart jars or (1) half gallon jar of pickled okra.
Ingredients to Pickle Okra
- Okra , 1 to 1 1/2 pounds, cleaned
- For the brine : sea salt and water
- For the spices : coriander seeds, mustard seeds, peppercorns, bay leaves, minced garlic and fresh dill.
Let’s Make Pickled Okra
Wash the okra, making sure to remove any dirt or debris, especially if it’s coming straight from your garden or farmers market.
Grind up all the dry ingredients ( coriander seeds , mustard seeds, peppercorns, bay leaves). You can use a mortar/pestle, rolling pin with a plastic bag or coffee grinder to grind them up.
Place the okra into the mason jars you are using. Add minced garlic on top.
Add spices into the jar. If you are using 2 jars, you are going to want to divide everything in half.
Dissolve sea salt in water, using a spoon to stir. Pour this into the jars, leaving a small gap up top, but making sure to fully cover the okra. If you have any water left, discard it.
Add a few pieces of fresh dill and some extra whole coriander seeds and peppercorns on top. Tip: For crunchy okra I always add 1/4 teaspoon Ball Pickle Crisp Granules . I use this for all my pickling recipes.
Close the lid and give it a good shake.
Place jars in the refrigerator, allowing to sit for at least 3 days before opening and eating. Enjoy!
Storing Refrigerator Pickled Okra
Store pickled okra in the refrigerator for up to 6-8 weeks. If you eat these quickly you can reuse the brine once more, but if it’s older than 2 weeks (or showing signs of looking murky) then start with brand new brine again.
Want to make spicy or sweet pickled okra?
For spicy Pickled Okra add some crushed red pepper flakes or a diced up jalapeño to the mix. For sweet Pickled Okra add a little bit of sugar to the brine and mix.
Pin for later:
Ingredients
- ▢ 1 to 1.5 pounds okra
- ▢ 1/4 cup sea salt
- ▢ 6 cups water
- ▢ 1/2 teaspoon coriander seeds
- ▢ 1/2 teaspoon mustard seeds
- ▢ 1/2 teaspoon black peppercorns
- ▢ 2 bay leaves
- ▢ 4 cloves garlic minced
- ▢ few pieces of fresh dill
- ▢ additional whole coriander seeds and peppercorns to add on top
Instructions
- Wash the okra under running water, making sure to remove any dirt. Place the okra in either (2) quart jars, or (1) half gallon jar.
- In a large bowl dissolve sea salt in water, using a spoon to stir.
- Grind up all the spices (coriander, mustard seeds, peppercorns, bay leaves). You can use a mortar/pestle, rolling pin or coffee grinder to grind them up.
- Place the minced garlic in the jars, then ground up spices, then pour the salt water mixture on top. If you are using 2 jars, divide everything in half. Make sure the okra is completely covered in water. If you have any water left, disregard it.
- Add a few pieces of fresh dill, whole coriander seeds and peppercorns on top. Note: For super crunchy okra, add 1/4 teaspoon Ball Pickle Crisp Granules into the jar too, I use this for all my pickling recipes.
- Close the lid and shake the jar to mix completely. Place jars in the refrigerator. Let them sit for at least 3 days before opening and eating. Store pickled okra in the refrigerator for up to 6-8 weeks. Enjoy!
Nutrition Information:
Quick Pickled Okra (Half Sour)
Ingredients
- 1 to 1.5 pounds okra
- 1/4 cup sea salt
- 6 cups water
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon black peppercorns
- 2 bay leaves
- 4 cloves garlic minced
- few pieces of fresh dill
- additional whole coriander seeds and peppercorns to add on top
Instructions
- Wash the okra under running water, making sure to remove any dirt. Place the okra in either (2) quart jars, or (1) half gallon jar.
- In a large bowl dissolve sea salt in water, using a spoon to stir.
- Grind up all the spices (coriander, mustard seeds, peppercorns, bay leaves). You can use a mortar/pestle, rolling pin or coffee grinder to grind them up.
- Place the minced garlic in the jars, then ground up spices, then pour the salt water mixture on top. If you are using 2 jars, divide everything in half. Make sure the okra is completely covered in water. If you have any water left, disregard it.
- Add a few pieces of fresh dill, whole coriander seeds and peppercorns on top. Note: For super crunchy okra, add 1/4 teaspoon Ball Pickle Crisp Granules into the jar too, I use this for all my pickling recipes.
- Close the lid and shake the jar to mix completely. Place jars in the refrigerator. Let them sit for at least 3 days before opening and eating. Store pickled okra in the refrigerator for up to 6-8 weeks. Enjoy!
Nutrition
Recipe Created by Pamela Reed for brooklynfarmgirl.com
