Quick-Pickled Okra

By Vallery Lomas

Published July 24, 2020

Quick-Pickled Okra
Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne.
Total Time
20 minutes, plus cooling
Rating
4(244)
Comments
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Quartering the okra significantly cuts down pickling time in this recipe: The vegetable pickles more quickly because its insides are exposed. Most picklers have their own special way of seasoning the love-it or leave-it vegetable. “Pickled okra had to grow on me,” Kenneth Garrett, a lifelong New Orleans resident and avid pickler, said. Now, he eagerly awaits okra’s growing season, and he makes pickled okra with basil and oregano, all from his garden. He serves it alongside fried chicken or as a snack. Mr. Garrett adds Creole seasoning, but this recipe uses whole peppercorns instead. Feel free to be creative with spices here. This recipe is ready in hours, but you can minimize okra’s characteristic gooeyness by refrigerating the pickles for two weeks before enjoying. Lastly, whenever preserving or canning, even for a “quick” job like this, it’s important to maintain a sterile environment. Wash the jars, lids and rims with hot, soapy water and dry them with clean towels.

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Ingredients

Yield:2 (16-ounce) wide-mouth jars
  • 1pound fresh okra
  • 4garlic cloves, smashed and peeled
  • 2oregano sprigs
  • 2basil sprigs
  • 2dried bay leaves
  • 1teaspoon black peppercorns
  • 1teaspoon yellow mustard seeds
  • 1teaspoon red-pepper flakes
  • ½teaspoon fennel seeds
  • ¼teaspoon ground cayenne, or to taste
  • 2cups white distilled vinegar
  • ¼cup granulated sugar
  • 2tablespoons kosher salt
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

243 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 48 grams carbohydrates; 9 grams dietary fiber; 29 grams sugars; 6 grams protein; 1172 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Wash and dry the okra. Trim the tops and cut lengthwise into quarters.

  2. Step 2

    Wash 2 (16-ounce) wide-mouth jars, lids and rims with hot, soapy water. Dry them with clean towels. In each jar, place 2 garlic cloves, 1 oregano sprig, 1 basil sprig, 1 bay leaf, ½ teaspoon black peppercorns, ½ teaspoon mustard seeds, ½ teaspoon red-pepper flakes, ¼ teaspoon fennel seeds and ⅛ teaspoon ground cayenne. Divide the okra spears evenly among the jars.

  3. Step 3

    Add the vinegar, sugar and salt plus 1 cup water to a medium pot and heat over high. Bring to a boil, then reduce the heat to a simmer. Allow to simmer for 3 minutes, stirring occasionally, until the salt and sugar dissolve completely.

  4. Step 4

    Remove from the heat and add the liquid to the jars. Screw the lids and rims on tightly. Let the jars cool to room temperature, about 30 minutes, then refrigerate until ready to enjoy. Allow at least 4 hours for the seasoning to penetrate the okra. Quick-pickled okra can be stored in the refrigerator for up to 2 months. (A longer resting time means more flavor and less goo.)

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Ratings

4 out of 5
244 user ratings
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Comments

Libbi Morgan

This brine is excellent for a great mix of cauliflower, green beans, carrots, red onions etc. I use emptied jars for pickling stuff like this, and pour the boiled brine over the vegs. Cool & the refrigerate. This giardiniera is great as a side for canned or grilled tuna drizzled with EVOO.

Leslye Borden

Could I use this brine to pickle green beans? cabbage? Chinese vegetables?

ExDC

I'm a small-batch pickler. Only two in the house and only one likes pickles! So I find I use my pickling brines like sour dough starter: I eat the veggies out of the brine, then boil the leftover brine briefly, drop in a new batch of veggies, maybe add a few more herbs, garlic,sweetness or spices, a bit more vinegar, and go from there. If I pickle peppers at one step, the brine takes on a whole new character!

Holly

This recipe is terrible and slimey. If you cut the okra in half, you need to de-slime by salting before you even put it in the vinegar.

soporifix

I prefer to use whole okra instead of cutting them. But they have to be smaller ones. I add more garlic and cut up the cloves. Then I let it sit in the fridge for at least three weeks before eating.

Jennifer

These are utterly delicious! I am about to make a huge batch of these that I will actually can so that I can give them as gifts this fall. The pickling liquid is among the nicest that I have tasted.

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