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Refrigerator Pickled Okra Recipe

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4.2 from 6 reviews

This Refrigerator Pickled Okra recipe offers a tangy, flavorful way to enjoy fresh okra with a blend of aromatic spices and garlic, preserved quickly in your fridge. Perfect as a crunchy snack or a zesty addition to salads and sandwiches, this easy-to-make recipe requires no canning experience and uses simple ingredients for a delicious homemade pickle.

Ingredients

Vegetables and Herbs

  • 1 1/2 pounds fresh okra (about 3-inches in length, washed and dried)
  • 4 garlic cloves, peeled
  • 2 whole dried red chile peppers
  • 2 tablespoons dried dill weed (or 6 to 8 sprigs of fresh dill)

Pickling Brine

  • 1 ¼ cup apple cider vinegar
  • 2 teaspoons sugar
  • 2 teaspoons Kosher salt
  • 1 teaspoon whole yellow mustard seed
  • 1 1/2 tablespoons whole peppercorns
  • ¼ teaspoon smoked paprika (optional)
  • Water (to fill jars)

Instructions

  1. Prepare the Jars: Divide the fresh okra, garlic cloves, dill weed, and dried red chile peppers equally between two sterilized pint-sized canning jars, placing the okra with the stem ends facing up to maximize packing.
  2. Pack the Jars: Fill the jars as tightly as possible with the okra, then distribute the garlic, dill, and chile peppers evenly within the jars for balanced flavor infusion.
  3. Make the Brine: In a small saucepan, combine the apple cider vinegar, sugar, Kosher salt, whole yellow mustard seed, whole peppercorns, and smoked paprika if using. Stir to combine all ingredients.
  4. Heat the Brine: Bring the mixture to a rolling boil over medium-high heat to dissolve the sugar and salt and extract flavors from the spices.
  5. Fill the Jars with Brine: Pour the hot spiced vinegar mixture over the okra in the jars, ensuring all the contents are covered by the liquid.
  6. Add Water: Fill the remainder of the jars with water, leaving approximately ½ inch of space from the rim of the jars to prevent overflow and allow expansion.
  7. Cool and Seal: Allow the jars to cool for about 30 minutes at room temperature. Once cooled, seal each jar tightly with lids and rings to secure the contents.
  8. Refrigerate and Pickle: Place the jars in the refrigerator and let the okra pickle for at least 3 days (72 hours) to develop full flavor before enjoying.

Notes

  • Use fresh, firm okra pods around 3 inches long for the best texture.
  • Ensure jars are sterilized to maintain freshness and prevent spoilage.
  • Customize spice level by adjusting the number of dried chile peppers or omitting paprika if desired.
  • Refrigerate and consume within 2 to 3 weeks for best quality and taste.
  • The pickled okra can be served as a snack, appetizer, or added to salads and sandwiches.

Find it online: https://bitezly.com/refrigerator-pickled-okra-recipe/