Half Sour Pickled Okra

If you like okra, you’ll love this half sour pickled okra recipe.  These picked okra are crunchy, easy to make in the refrigerator and no canning is needed.  This is one of my favorite healthy veggie snack treats!

You cannot let summer end without making this pickled okra recipe. It’s one of my favorites! I’m sure all of you are going to enjoy this pickled okra recipe just as much as I do. It’s crispy, crunchy and SO addicting.

My Half Sour Pickles are such a favorite recipe on the blog, being made by thousands of people world wide.  I’ve gotten so many requests for a Pickled Okra recipe, so here I am!   You ask and I deliver! 

What Is Okra

Okra is a tall growing vegetable that grows in the warmer season and produces long edible seed pods. Commonly found in the southern US states, they’re used in soups, stews and gumbos, but also enjoyed fried or pickled.

Ingredients in Pickled Okra

This recipe is as easy as they come, made with ingredients most home cooks already have in the spice cabinet, including garlic, sea salt, bay leaves, mustard seeds, coriander seeds and black peppercorns. I also love the flavor a little fresh dill adds. If you like your okra to have a crisp bite, add 1/4 teaspoon Ball Pickle Crisp Granules.

How To Make Pickled Okra

This recipe is super easy and there’s no tricky canning involved. You just need to plan ahead a few hours for refrigeration time. I like to make several batches at a time, so that I’ve always got a jar of fresh pickled okra to snack on.

  • Start this pickled okra recipe by washing the okra.
  • Dissolve your sea salt in the water, using a spoon to stir.

  • Grind up all the dry ingredients (coriander, mustard seeds, peppercorns, bay leaves). You can use a mortar/pestle, rolling pin or coffee grinder to grind them up.

  • Add the minced garlic, spices and salt water to the jar(s). If you are using 2 jars, divide everything in half. If you have any water left, discard it.

  • Add a few pieces of fresh dill on top. 

  • Make sure the okra is completely covered in water and close the jar. Shake it!

  • Put in the refrigerator. Let the jars sit for at least 3 days before eating.
  • Enjoy!

How easy was that?! This pickle recipe is so simple you may just want to pickle all the things!

 

Tips For Making Pickled Okra

  • To get the most okra in each jar, pack one layer of okra with stem ends down and tips up and another layer with stem ends up and tips down, interlacing the tips in the middle of the jar.
  • For Spicy Pickled Okra add some crushed red pepper and jalapeño to the mix OR make Sweet Pickled Okra by adding a little extra sugar to the brining solution. It’s so easy to adapt the recipe to your own personal taste.
  • Not only is this pickled okra a great snack on its own. Pickled okra works perfect added to your favorite cheese board or as a yummy garnish for salads, sandwiches, burgers, and even pork barbecue or fried chicken.

You’re sure to enjoy this pickled okra recipe as much as I do!

Looking for more ideas for pickling?

Try my Half Sour Pickles or my 24-hour Hamburger Dill Pickles.

Did you make and love this recipe? Give it your review below! 👇 And make sure to share your creations by tagging me or using the hashtag #brooklynfarmgirl on Instagram!

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Half Sour Pickled Okra

If you like okra, you'll love this half sour pickled okra recipe. These picked okra are crunchy, easy to make in the refrigerator and no canning is needed. This is one of my favorite healthy veggie snack treats!

Course Appetizer, Snack
Cuisine American
Keyword Pickled Okra
Prep Time 5 minutes
Total Time 5 minutes
Servings 12
Calories 15 kcal

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

  1. Wash your okra.
  2. In a large bowl dissolve your sea salt in the water, using a spoon to stir.

  3. Grind up all the dry ingredients (coriander, mustard seeds, peppercorns, bay leaves). You can use a mortar/pestle, rolling pin or coffee grinder to grind them up.
  4. Put the okra in either (2) 32 ounce size jars, or (1) 64 ounce jar.
  5. Put 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. If you have any water left, disregard it.
  6. Add a few pieces of fresh dill on top.
  7. Add in a couple of whole coriander seeds and peppercorns on top.
  8. Make sure the okra is completely covered in water and close the jar. Shake it!
  9. Put in the refrigerator. Let them sit for at least 3 days before eating.
  10. Enjoy!

Recipe Notes

Recipe note: For crunchy okra, add 1/4 teaspoon Ball Pickle Crisp Granules at the end.

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