Crunchy Pickled Okra Recipe

Crunchy pickled okra recipe? Oh, yes! If you haven’t tried pickling okra yet, you’re missing out on a snack that’s tangy, crisp, and downright addictive. I’ve been obsessed with this recipe for years, and it’s the perfect way to enjoy okra beyond just frying or stewing. Plus, it’s a fantastic conversation starter at any gathering.

Why You Should Try Crunchy Pickled Okra Recipe

Pickled okra brings a unique crunch that’s hard to beat. It’s not mushy like some pickled veggies can get, and the tangy brine perfectly complements the natural earthiness of okra. Ever wondered why pickled okra stays so crisp? The secret lies in the vinegar and salt combo, which locks in that snap you crave. Plus, it’s a great way to use up fresh okra when it’s in season.

Variation I’ve Tried

I’ve played around with this recipe quite a bit. Sometimes I toss in a few chili flakes for heat, other times I add garlic cloves for a punchier flavor. Dill pickled okra is a classic, but I’ve also experimented with mustard seeds and black peppercorns. Each variation brings its own twist, making the pickled okra feel fresh every time.

Adaly Kandice

Crunchy Pickled Okra Recipe

A tangy and crunchy pickled okra recipe that makes a perfect appetizer or snack.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 6

Course: Appetizer

Cuisine: American

Calories: 25

Ingredients

  

• 1 pound fresh okra pods
• 1 1/2 cups white vinegar
• 1/2 cup water
• 1 tablespoon pickling salt
• 1 teaspoon dried red chili flakes
• 2 cloves garlic, sliced
• 1 teaspoon black peppercorns
• 1 teaspoon mustard seeds

Instructions

 

1. Wash and trim the stems of the okra pods, keeping them whole.
2. In a saucepan, combine vinegar, water, and pickling salt. Bring to a boil to dissolve the salt.
3. Place okra, garlic, chili flakes, peppercorns, and mustard seeds into sterilized jars.
4. Pour the hot vinegar solution over the okra to cover completely.
5. Seal the jars and let them cool to room temperature.
6. Refrigerate for at least 24 hours before serving to develop flavor and crunch.

Notes

Use fresh, tender okra for the best texture. Sterilize jars properly to prevent spoilage. Flavor improves the longer it sits in the refrigerator.

Serving

Pickled okra is a fantastic snack on its own, but it also shines on a charcuterie board or as a tangy addition to sandwiches and burgers. Ever tried it chopped up in potato salad? It adds a surprising crunch and zest that’ll make your usual potato salad jealous. Trust me, your taste buds will thank you.

Tips for Crunchy Pickled Okra Recipe

• Use fresh, firm okra to avoid sliminess.
• Don’t skip the boiling brine step; it’s essential for that crisp texture.
• Sterilize your jars properly to keep your pickles fresh longer.
• If you like it spicy, add more red pepper flakes, but start small you can always add more later.
• Store in the fridge and consume within 2 months for the best flavor.

Leftovers

Leftover pickled okra keeps well in the fridge. The flavor deepens over time, so don’t be surprised if it tastes even better after a couple of weeks. Just make sure the okra stays submerged in the brine to prevent spoilage. If you’re running low on brine, you can top it up with a fresh batch of vinegar and water mix.

Common Mistakes to Avoid

• Using overripe or soft okra leads to mushy pickles.
• Skipping sterilization can cause your pickles to spoil quickly.
• Not packing the jars tightly means the okra can float above the brine and go bad.
• Using too much sugar can overpower the tangy flavor, so stick to the recipe.

Nutrition Information

• Calories: 25 kcal
• Carbohydrates: 5 g
• Protein: 1 g
• Fat: 0 g
• Fiber: 2 g
• Sugar: 2 g

Crunchy pickled okra makes a low-calorie, flavorful snack packed with fiber and a little kick. Perfect for when you want something tasty without the guilt. So, what are you waiting for? Time to get pickling!