Easy refrigerator pickled okra is perfect for small batches! No canning experience necessary. This recipe is for sweet and tangy okra pickles OR hot and smoky okra pickles!
13-16okra podsor however many will fit in a clean spaghetti sauce jar
For Sweet and Tangy Okra
2banana pepperssliced, seeds removed (optional)
1cupwhite vinegar
1/2cupapple cider vinegar
3clovesgarliccrushed with the side of a knife but not cut
3tbspsugarreduce for a less sweet pickle
2tbspwater
1tbspkosher saltplus more for salting pods
1tspmustard seeds
For Hot and Smoky Okra
1 1/2cupswhite vinegar
3clovesgarliccrushed with the side of a knife but not cut
2tbspwater
1tbspkosher saltplus more for salting pods
1tbspsugar
1tspmustard seeds
1/2tspsmoked paprika
1/8-1/4tspcayenne pepperto taste
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 (if making sweet and tangy version).
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 (if making sweet and tangy version).
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
Keeps, refrigerated, for at least 2 weeks.For sweet and tangy okra:Serve with a charcuterie board, bloody Mary, or straight out of the jar.For hot and smoky okra: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.