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Pickled Okra Recipes
Posted on 6/13/26 at 10:33 am
Posted on 6/13/26 at 10:33 am
Well, I may have planted too much okra. Its not stopping until we get a frost. i need a pickled okra recipe or 2. I know google is my friend, but local recipes seem to be better.
4
Posted on 6/13/26 at 12:10 pm to Thewingnut323
2 cups water
2 cups vinegar
2 tbs salt
1 tbs sugar
whatever herbs, spices, etc you like
double as needed
pack the jars tight with fresh okra, standing on end. As tight as you can. Fill the jar with water and measure…that’s how much liquid you need per jar. Multiply by number of jars. Make that much pickling brine and bring to a boil with your amendments. Pour into the jars 1/2” from top and poke with a chopstick to get air out. If not processing let cool, lid up and refrigerate. If processing, use the usual method (but don’t boil the processing water or you will cook the okra)
2 cups vinegar
2 tbs salt
1 tbs sugar
whatever herbs, spices, etc you like
double as needed
pack the jars tight with fresh okra, standing on end. As tight as you can. Fill the jar with water and measure…that’s how much liquid you need per jar. Multiply by number of jars. Make that much pickling brine and bring to a boil with your amendments. Pour into the jars 1/2” from top and poke with a chopstick to get air out. If not processing let cool, lid up and refrigerate. If processing, use the usual method (but don’t boil the processing water or you will cook the okra)
Posted on 6/13/26 at 5:41 pm to Thewingnut323
Make sure they’re ripe. I’ve bought pickled okra that had the texture of celery.
Posted on 6/14/26 at 12:21 am to Thewingnut323
Here's my go-to. I usually have upwards of 60+ okra plants every summer in my garden but not this year due to an early spring surgery and recovery and passing on planting a summer garden this year.
Place a large pot of water on your stove and put in enough water to cover your canning jars by at least 1 inch and add 1/4 cup vinegar to it. Bring that to 185 degrees and no higher while you prepare the quarts of okra.
I use sliced onion, sliced garlic, mustard seed, red pepper flakes and salt along with the okra in the jars.
I start by placing spears stem side down in the jars along with onion and garlic slices, then stuff any gaps with the okra pointy side down between the first bunch of pods. This allows for tight packing of the jars.
Once all jars are packed I will put in the vinegar to fill the jars 1/2 way up and finish filling them with water. Then I pour the brine into a stainless steel pot to boil. It is then I add salt to the brine to taste and it takes more than you would think, so gauge it in taste against a store bought pickle brine you have on hand.
While the brine comes to a boil I add mustard seed and pepper flakes to the jars. Once the brine boils, ladle it into the jars to within 1/4 in. from the top, wipe off any on the rim of the jar and secure the seal and screw down lid.
Place the jars in the hot water bath for 20 minutes for quarts or 15 minutes for pints. Remove the jars and let them cool on a countertop and they should form a vacuum to suck down the seal. Store in a pantry until needed.
If any jars should not seal, use them first and once open, put them in the fridge.
I let mine sit for at least a week before cracking them open to eat.
Oh, and don't hesitate to hit some pods with olive oil, sea salt, black pepper and a little garlic powder and toss them on the grill. They are great fixed that way. Just cook them like any vegetable you would grill.
Place a large pot of water on your stove and put in enough water to cover your canning jars by at least 1 inch and add 1/4 cup vinegar to it. Bring that to 185 degrees and no higher while you prepare the quarts of okra.
I use sliced onion, sliced garlic, mustard seed, red pepper flakes and salt along with the okra in the jars.
I start by placing spears stem side down in the jars along with onion and garlic slices, then stuff any gaps with the okra pointy side down between the first bunch of pods. This allows for tight packing of the jars.
Once all jars are packed I will put in the vinegar to fill the jars 1/2 way up and finish filling them with water. Then I pour the brine into a stainless steel pot to boil. It is then I add salt to the brine to taste and it takes more than you would think, so gauge it in taste against a store bought pickle brine you have on hand.
While the brine comes to a boil I add mustard seed and pepper flakes to the jars. Once the brine boils, ladle it into the jars to within 1/4 in. from the top, wipe off any on the rim of the jar and secure the seal and screw down lid.
Place the jars in the hot water bath for 20 minutes for quarts or 15 minutes for pints. Remove the jars and let them cool on a countertop and they should form a vacuum to suck down the seal. Store in a pantry until needed.
If any jars should not seal, use them first and once open, put them in the fridge.
I let mine sit for at least a week before cracking them open to eat.
Oh, and don't hesitate to hit some pods with olive oil, sea salt, black pepper and a little garlic powder and toss them on the grill. They are great fixed that way. Just cook them like any vegetable you would grill.
This post was edited on 6/14/26 at 12:27 am
Posted on 6/14/26 at 12:23 am to AtlantaLSUfan
quote:
Make sure they’re ripe. I’ve bought pickled okra that had the texture of celery.
They are ripe as small as 2 inches long. When they get woody is if left on the plant too long. I pick mine (Clemson Spineless Variety) when they are between 4-6 inches long.
Posted on 6/14/26 at 9:10 am to gumbo2176
quote:
gumbo2176
Name makes sense
Thanks, i will make some
Posted on 6/14/26 at 9:20 am to Thewingnut323
quote:
Name makes sense
Thanks, i will make some
Oh, and the reason for vinegar in the hot water bath is to keep the outside of the canning jars from having a cloudy film on them if you have hard water like I do in N.O.
Posted on 6/15/26 at 2:05 pm to Thewingnut323
Okra kimchi
Cut 4lbs of okra into 3/4"-1" rounds.
Salt with 2 Tbs and toss to coat. Let it sit for 30 min to hour in a colander set over a bowl to draw out excess moisture and slime.
Meanwhile, prepare kimchi paste**. You'll need about 1/2 cup per pound.
Yield: About 2 cups
Ingredients
8 garlic cloves, peeled
2 tablespoons peeled and roughly chopped ginger (from a 2-inch knob)
½ tablespoon fermented baby shrimp (optional, store-bought is fine)
1 tablespoon kosher salt or coarse sea salt
1 tablespoon sugar
½ cup gochugaru (Korean chili flakes, available at Asian markets or online)
½ large white or yellow onion, peeled and roughly chopped
2 tablespoons fish sauce
½ tablespoons soy sauce
1 tablespoons rice vinegar (unseasoned)
1 tablespoons oyster sauce
¼ cup water
Additions:
4 bunches of Scallions or garlic chives.
Method
Add all of the ingredients to a clean blender jar, and purée them until a smooth paste forms (if the mixture is too thick to blend, add more water, a few spoonfuls at a time).
Use the paste immediately, or transfer it to a sealed container and refrigerate it. It will keep indefinitely in the refrigerator.
After 30 minutes, rinse okra in 3 changes of cold water. Slightly pat with paper towels to remove excess slime and water.
Add the rinsed okra, green onions (or garlic chives), to the bowl. Gently mix everything together until the okra pods are completely and evenly coated. You can enjoy the okra kimchi immediately for a fresh, crunchy side dish, or pack it into an airtight jar and leave it at room temperature for 1-2 days to ferment, then store it in the refrigerator.
**the kimchi paste can be prepared days in advance and stored in the refrigerator.
Cut 4lbs of okra into 3/4"-1" rounds.
Salt with 2 Tbs and toss to coat. Let it sit for 30 min to hour in a colander set over a bowl to draw out excess moisture and slime.
Meanwhile, prepare kimchi paste**. You'll need about 1/2 cup per pound.
Yield: About 2 cups
Ingredients
8 garlic cloves, peeled
2 tablespoons peeled and roughly chopped ginger (from a 2-inch knob)
½ tablespoon fermented baby shrimp (optional, store-bought is fine)
1 tablespoon kosher salt or coarse sea salt
1 tablespoon sugar
½ cup gochugaru (Korean chili flakes, available at Asian markets or online)
½ large white or yellow onion, peeled and roughly chopped
2 tablespoons fish sauce
½ tablespoons soy sauce
1 tablespoons rice vinegar (unseasoned)
1 tablespoons oyster sauce
¼ cup water
Additions:
4 bunches of Scallions or garlic chives.
Method
Add all of the ingredients to a clean blender jar, and purée them until a smooth paste forms (if the mixture is too thick to blend, add more water, a few spoonfuls at a time).
Use the paste immediately, or transfer it to a sealed container and refrigerate it. It will keep indefinitely in the refrigerator.
After 30 minutes, rinse okra in 3 changes of cold water. Slightly pat with paper towels to remove excess slime and water.
Add the rinsed okra, green onions (or garlic chives), to the bowl. Gently mix everything together until the okra pods are completely and evenly coated. You can enjoy the okra kimchi immediately for a fresh, crunchy side dish, or pack it into an airtight jar and leave it at room temperature for 1-2 days to ferment, then store it in the refrigerator.
**the kimchi paste can be prepared days in advance and stored in the refrigerator.
Posted on 6/15/26 at 4:08 pm to BigDropper
quote:oh hell yes
Okra kimchi
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