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

Sweet and Tangy 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 sweet and tangy okra pickles!
Print Recipe

Ingredients

  • 13-16 okra pods or however many will fit in a clean spaghetti sauce jar
  • 2 banana peppers sliced, seeds removed (optional)
  • 3 cloves garlic crushed with the side of a knife but not cut
  • 1 tbsp kosher salt plus more for salting pods
  • 1 cup white vinegar
  • 1/2 cup apple cider vinegar
  • 3 tbsp sugar reduce for a less sweet pickle
  • 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, along with banana peppers.
  • 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, along with banana peppers.
  • 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

Serve with a charcuterie board, bloody Mary, or straight out of the jar.
Keeps, refrigerated, for at least 2 weeks.