Spicy Pickled Okra Recipe for Tangy Snacking (Print Version)
Learn how to make spicy pickled okra, the perfect tangy and flavorful snack or side for every occasion!
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Southern
Dietary: Vegetarian
# Ingredients:
→ Main Ingredients
01 -
1 pound fresh okra
02 -
2 cups white vinegar
03 -
1 cup water
→ Seasonings & Spices
04 -
1/2 cup granulated sugar
05 -
2 tablespoons red pepper flakes
06 -
1 teaspoon mustard seeds
07 -
1 tablespoon kosher salt
→ Optional Extras
08 -
6-8 cloves garlic, minced
09 -
Bay leaves
# Instructions:
01 -
Wash and trim the okra. I usually just snap off the ends. It's faster and less fussy.
02 -
In a saucepan, combine the vinegar, water, sugar, red pepper flakes, minced garlic (if using), salt, and mustard seeds. Bring to a boil, stirring until the sugar dissolves.
03 -
Once boiling, carefully add the okra. Reduce heat and simmer for about 5-7 minutes, or until the okra is tender-crisp.
04 -
Carefully pack the hot okra into sterilized jars, leaving about half an inch of headspace. Pour the hot brine over the okra, again leaving that headspace. Wipe the rims clean, and seal the jars tightly.
05 -
Let the jars cool completely. You'll hear them *pop* as they seal—the best sound ever! If they don't pop, don't worry; they'll still be delicious.
06 -
Allow the pickled okra to sit at room temperature for at least 24 hours before refrigerating. The flavors will meld beautifully, I promise!
# Notes:
01 -
Always sterilize your jars before using them to prevent spoilage.
02 -
Store the pickled okra in the refrigerator for up to 2-3 weeks.
03 -
Apple cider vinegar can be substituted for white vinegar, but it will result in a sweeter flavor.
04 -
Serve with grilled chicken or fish, or enjoy as a standalone snack.
# Equipment Needed:
01 -
Saucepan
02 -
jars
03 -
lids
# Nutrition (Per Serving):
Calories: 100 calories
Total Fat: 1 gram
Total Carbohydrate: 24 grams
Protein: 2 grams