Easy refrigerator pickled okra is perfect for small batches! No canning experience necessary. Make these okra pickles two ways — sweet and tangy or hot and smoky! | www.pinchmeimeating.com

Hot and Smoky Refrigerator Pickled Okra

Course: Appetizer, Side Dish, Snack
Cuisine: Southern
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 1 jar
Author: Caroline Lindsey
Easy refrigerator pickled okra is perfect for small batches! No canning experience necessary. This recipe is for hot and smoky okra pickles!
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Ingredients

  • 13-16 okra pods or however many will fit in a clean spaghetti sauce jar
  • 3 cloves garlic crushed with the side of a knife but not cut
  • 1 tbsp kosher salt plus more for salting pods
  • 1 1/2 cups white vinegar
  • 1 tbsp sugar
  • 1/2 tsp smoked paprika
  • 1/8-1/4 tsp cayenne pepper to taste
  • 1 tsp mustard seeds
  • 2 tbsp water

Instructions

  • Trim stems off okra pods so the tops are flat, but the pod isn't opened up. Sprinkle with kosher salt and set aside in a colander.
  • Combine remaining ingredients in a small saucepan and bring to a boil. Reduce heat and simmer for 5 minutes, then remove from heat.
  • Rinse off okra pods and pack tightly into a clean spaghetti sauce jar or other jar.
  • Let vinegar mixture cool for about 10 minutes, then pour over the okra until the jar is full. If there is slightly too much liquid, make sure you get all the "good stuff" in the jar before disposing of any excess vinegar.
  • Screw on the top and refrigerate for 48 hours. Enjoy!

Notes

1/8 tsp cayenne pepper gives these pickles a very mild kick. Adjust the amount to your desired level of spiciness.
Serve with jam and cheese hors d'oeuvres, or straight out of the jar as a snack.
Keeps, refrigerated, for at least 2 weeks.