Zesty Pickled Okra – A Tangy, Crunchy Snack

If you love pickles with a punch, Zesty Pickled Okra is the perfect addition to your kitchen. Crisp, tangy, and packed with flavor, pickled okra is a versatile treat that works as a snack, side dish, or even a unique topping for sandwiches and charcuterie boards. This recipe is simple, quick, and perfect for anyone looking to elevate their pickling game.

Why You’ll Love This Recipe

• Crispy and crunchy – perfect texture in every bite.
• Tangy and zesty – balances sweet, sour, and spice beautifully.
• Easy to make – ready in less than 30 minutes for quick pickling.
• Versatile – ideal for snacks, salads, Bloody Marys, and more.

Zesty Pickled Okra – A Tangy, Crunchy Snack

🌶️🥒 Tangy, spicy, and perfectly crunchy pickled okra that’s great as a snack, appetizer, or cocktail garnish! Homemade, zesty, and full of flavor.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 5 minutes mins

Total Time 20 minutes mins

Servings: 6 jars

Course: Appetizer, Snack

Cuisine: American, Southern

Calories: 15

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups fresh okra trimmed
• 1 cup white vinegar
• 1 cup water
• 2 tsp kosher salt
• 1 tsp sugar
• 2 cloves garlic smashed
• 1/2 tsp red pepper flakes adjust to taste

Equipment

• Saucepan
• Measuring cups and spoons
• Clean jars with lids
• Tongs

Method

 

1. Wash and trim the okra, removing stems but keeping pods intact.
2. In a saucepan, combine vinegar, water, salt, sugar, garlic, and red pepper flakes. Bring to a boil, stirring to dissolve salt and sugar.
3. Pack okra tightly into clean jars. Pour hot brine over okra, leaving ½ inch headspace.
4. Seal jars with lids and let cool to room temperature. Refrigerate for at least 24 hours before enjoying for best flavor.
5. Enjoy as a tangy snack, appetizer, or cocktail garnish! 🥒🌶️

Notes

Pickled okra can be stored in the refrigerator for up to 1 month. Adjust the spice level by adding more or less red pepper flakes. Perfect for snacking or adding a zesty touch to sandwiches and charcuterie boards.

Detailed Ingredients

(Makes about 4 cups of pickled okra)

• 1/2 pound fresh okra, washed and trimmed
• 1 cup white vinegar
• 1 cup water
• 1 tablespoon kosher salt
• 1 tablespoon sugar
• 4 cloves garlic, smashed
• 1 teaspoon mustard seeds
• 1 teaspoon black peppercorns
• ½ teaspoon red pepper flakes (optional for spice)
• 2 sprigs fresh dill (or 1 teaspoon dried dill)
• ½ teaspoon turmeric (optional for color)

Step-by-Step Instructions

1. Prepare the Okra

Trim the stems but keep the pods intact. Make sure to wash them thoroughly and pat dry to prevent sliminess during pickling.

2. Make the Brine

In a medium saucepan, combine vinegar, water, salt, sugar, garlic, mustard seeds, peppercorns, red pepper flakes, and turmeric. Bring to a boil, then simmer for 2–3 minutes to let the flavors meld.

3. Pack the Jars

Place the okra upright in sterilized jars. Add dill sprigs and a few garlic cloves to each jar.

4. Pour the Brine

Carefully pour the hot brine over the okra, covering the pods completely. Leave about ½ inch of space at the top. Seal jars with lids.

5. Let It Pickle

Let the jars cool to room temperature, then refrigerate. For the best flavor, wait at least 24–48 hours before eating. The okra will stay crisp and tangy for up to 4–6 weeks in the fridge.

Tips for Perfect Pickled Okra

• Choose small, firm okra pods – they stay crisp better than larger, mature pods.
• Avoid overcooking the brine – high heat can soften the okra.
• Experiment with spices – coriander seeds, bay leaves, or chili peppers add unique twists.
• Use glass jars – they’re ideal for storing pickled vegetables and prevent metallic flavors.

Serving Suggestions

• As a snack – straight from the jar with a cold drink.
• On sandwiches – adds a crunchy, zesty layer.
• With charcuterie boards – pairs well with cheeses and cured meats.
• In salads – chop and toss into green salads for extra flavor.
• Cocktail garnish – a tangy addition to Bloody Marys or other savory cocktails.

Storage and Shelf Life

• Refrigerator: Up to 6 weeks. Always use clean utensils to avoid contamination.
• Quick Pickle Method: This recipe is a refrigerator pickle, meaning no canning is required. The okra develops flavor faster and stays crisp.

Conclusion

This Zesty Pickled Okra recipe is a must-try for anyone searching for easy pickled okra, homemade pickled vegetables, quick refrigerator pickles, tangy okra recipe, crispy pickled okra, and spicy pickled okra. It’s perfect for those looking for simple pickling recipes, pickled okra for snacking, or even pickled okra as a cocktail garnish, making it an ideal addition to your weeknight meals or party platters.