Why It Works
- Choosing smaller okra pods (4 inches or smaller) ensures a less fibrous, more tender texture.
- Mincing the garlic, instead of leaving it whole, releases more flavor, as the increased surface area infuses the brine more effectively.
Slippery, seedy, and unfairly maligned, okra’s so-called “slime” is exactly what I love about it—it’s the velvety signature that makes it special. In gumbo, it lends body and richness; when pickled, it clings just enough to give each bite a plush, almost creamy texture beneath the snap of the pod’s skin. That’s why I’m especially fond of this pickled okra recipe, developed by my colleague Craig Ruff from our Birmingham, Alabama, test kitchen.
Craig keeps his brine classic—apple cider vinegar for sharpness, sugar for balance, and a generous hit of garlic, black pepper, and crushed red pepper flakes for spice. The garlic is minced to extract more flavor for a pickle brine that doesn’t hold back. The vinegar lowers the pH to not only keep the pickle fresh, but also maintain the pods’ firmness, so each bite delivers a snappy exterior with a succulent center. The brine’s flavors hit all the right Southern pickling notes: tangy, a little sweet, pleasantly hot, and deeply aromatic. It’s a brine that works with almost anything you want to pickle, ranging from cucumbers to green beans.
Serious Eats / Fredy Hardy Jr.
Craig’s process works whether you’re making a quick refrigerator batch or stocking the pantry for winter. One small but important tip before you get started: Choose smaller okra pods. They’re more tender than the larger, more fibrous ones, and their size makes them a perfect fit for pint jars. For quick refrigerator pickles, you simply pack the jars, pour in the hot brine, let them cool, and refrigerate—they’re ready in just 24 hours and keep for up to a month. If you want to enjoy them long after okra season, Craig includes a straightforward water bath canning method for shelf-stable storage. With that route, your jars can sit in the pantry for up to a year; once opened, they should be refrigerated and used within 3 weeks. Either way, they’re ready to pop open for a cheese board, Bloody Mary garnish, or plate of fried catfish.
Whether you’re already a die-hard okra fan or you’ve yet to be convinced, these pickles may change your mind. Bright, tangy, snappy, and plush, they show pickled okra for what it is: A Southern treasure worth savoring.
This recipe was developed by Craig Ruff; the headnote was written by Laila Ibrahim.
The Southern Pickle That’s Crisp, Tart, and Seriously Snackable
Cook Mode
(Keep screen awake)
12 ounces (340 g) fresh okra (see notes)
3 large cloves garlic, minced
2 teaspoons (5 g) black peppercorns
1/2 teaspoon red pepper flakes
1 1/4 cups (300 ml) apple cider vinegar, divided
1 cup (8 ounces; 240 ml) water
1/3 cup (about 2 1/3 ounces; 66 g) granulated sugar
1 1/2 tablespoons (about 15 g) Diamond Crystal kosher salt; for table salt, use half as much by volume
Thoroughly wash 2 (1-pint-size) canning jars and their lids. If you plan to process the pickled okra for shelf-stable storage, sterilize the jars as described in our canning guide.
Serious Eats / Fredy Hardy Jr.
In a small saucepan, add vinegar, water, sugar, and salt to a small saucepan. Bring to a boil over high heat, stirring until sugar dissolves, about 3 minutes.
Serious Eats / Fredy Hardy Jr.
Pour 1 cup of vinegar mixture into each jar. Let cool, uncovered, to room temperature, about 1 hour (the okra will absorb some of the liquid).
Serious Eats / Fredy Hardy Jr.
For short-term storage: Evenly divide remaining vinegar mixture between each jar, leaving 1/4-inch headspace at top of jar. Seal jars with lids and refrigerate at least 24 hours. Pickled okra can be stored for up to 1 month in refrigerator.
Serious Eats / Fredy Hardy Jr.
For long-term storage: While okra is still hot, screw on tops until finger-tip tight (do not over-tighten). Place a canning rack in bottom of a large stockpot. Fill with water, and bring to a boil over high heat. Carefully lower jars into pot. Return water to boil over high; cover and boil for 10 minutes. Off-heat, let jars sit in water for 5 minutes. Using canning tongs, carefully remove jars from water. Pickled okra can be stored at room temperature for up to 1 year; refrigerate after opening and use within 3 weeks.
Equipment
2 (1-pint-size) canning jars with lids and rings, small saucepan, large stockpot or Dutch oven, deep stockpot (if canning ), canning funnel (if canning), jar lifter (if canning)
Notes
Look for smaller okra, 4 inches or shorter, which are more tender and less fibrous.
Make-Ahead and Storage
Unprocessed pickled okra can be refrigerated for 1 month.
Processed (heat-treated) pickled okra can be stored in a cool, dark place for up to 1 year. After opening, refrigerate and use within 3 weeks.
