Spicy Pickled Okra

This Spicy Pickled Okra recipe preserves the bounty of the summer/fall vegetable in a punchy, spicy pickle brine made with apple cider vinegar and jalapeños. This okra recipe is top-notch as far as condiments go and must-have pickles to add to your charcuterie or sandwich plates.

What Is Okra?

Okra or Abelmoschus esculentus is a flowering annual plant from the mallow family, native to Africa and Asia. This hairy, dark green fruit grows from stalks along with a hibiscus-like pale yellow flower with a purple center. Enslaved Africans and European colonizers brought okra to the United States, and it has now become an integral staple in many Southern dishes. The word “gumbo” comes from the identical word for the ingredient in its native African dialects. Even the Spanish and French words for okra– q(g)uingombó and gombo, respectively– include its original African name, “gumbo.”  

Okra has a mild flavor similar to asparagus but is rarely eaten raw. Small, tender shoots of okra may be thinly sliced and consumed raw, but the most popular way to enjoy it is stewed, fried, or pickled. Okra develops a slimy texture because it’s a mucilaginous food, which also makes it beneficial for good gut health. Cutting the fruit on a diagonal helps mitigate some of the slime.

Choose okra pods that are deep green and 1 1/2-2 inches (3-5 centimeters) in length for the most tender shoots. For this spicy pickled okra recipe, shoots that are a little longer, up to 3 inches (7.5 centimeters), are fine. 

What Does It Mean To Pickle Something?

Pickling vegetables, like okra, preserve their shelf life by immersing them in a vinegar or similar acidic solution. Pickling creates a highly acidic environment, usually 4.5 or lower, preventing harmful bacteria from thriving or multiplying. The result is a food that retains most of its texture while allowing you to enjoy it outside of its growing season. 

There are different ways to pickle fruits, vegetables, and animal products. Usually, the pickled ingredient is covered in salt and allowed to produce its own pickling brine through anaerobic fermentation or a vinegar bath, as we’re doing here. Because of the high acidity of this vinegar pickling solution, we don’t need to worry as much about sterilizing our pickling equipment. I always encourage best hygiene practices when preparing pickles such as these. 

What Do I Need To Make Spicy Pickled Okra?

To make spicy pickled okra, you need fresh okra, distilled water, apple cider vinegar, white distilled vinegar, pickling spice blend, white sugar, kosher salt, garlic, white onion, and jalapeño peppers. 

You also need a sauce pot, spoon or whisk, and a large pickling jar (or a few small jars) for storing the pickled okra. 

Can I Use A Different Type of Onion?

I love to add aromatics to my pickling recipes to give the pickled okra some flavor interest. Pungent onions, garlic, and spicy jalapeños elevate the flavor of this spicy pickled okra recipe to make it more tasty. You can replace the more pungent white onions with yellow onions. I don’t recommend using sweet or red onions, as neither have enough punch to make a difference.

Remove the stem ends of the okra pods by slicing off 1/4 inch from their tops. Use a chef’s knife to cut the okra in half down its length. Add the cut okra to a large bowl along with the sliced onions, garlic, and jalapeño peppers. 

Can I Use Store-Bought Pickling Spice?

In a small sauce pot, combine 1 cup (250 milliliters) of water, apple cider vinegar, white distilled vinegar, pickling spice blend, white sugar, and kosher salt. Bring the liquid to a simmer, stirring frequently to dissolve the sugar and kosher salt.

Once the mixture in the pot comes to a simmer, allow the brine to cook for 1 minute. Turn off the stove and allow the mixture to cool for five minutes. 

Can I Make Less Spicy Pickled Okra?

Pour the remaining water into the bowl with the sliced vegetables. You can decrease the jalapeño peppers in this recipe to just one or even omit them. If you prefer very spicy okra pickles, increase the jalapeños up to four. This will make a very spicy batch of pickled okra that tastes amazing with tacos or Mexican recipes. 

Next, pour the slightly cooled vinegar pickling brine over the vegetables. Use a large spoon to mix everything together in the bowl.

Place a large, heavy plate or similar dish over the surface of the okra and veggies in the bowl. This will weigh down the vegetables to ensure they are fully submerged in the brine. 

Allow the vegetables to ferment in the pickling brine for 3-4 hours. 

How Long Can I Store Spicy Pickled Okra In The Fridge?

After 3-4 hours, transfer the okra mixture to a 2-quart or larger glass pickling jar. Pour the pickling liquid over the vegetables in the pickling jar after transferring them. While you can begin the fermentation process in the same jar you plan to pickle the okra in, I prefer starting it in a bowl to allow the pickling brine to touch every part of the vegetables. I recommend shaking it every hour if you begin and end this step in the same jar.

Tightly cover the pickled okra and allow it to chill in the refrigerator for 24 hours before enjoying it. After 24 hours, you can enjoy the spicy pickled okra. Pickled okra will keep in the fridge for up to 3 months. The longer the spicy pickled okra is stored in the fridge, the less crunch it will have.

Can I Can Them For Pantry Storage?

Because I’m not a proficient canner, I can’t guarantee 100% success with this basic, untested recipe. However, if you are a more experienced canner and attempt to can this spicy pickled okra recipe using the following instructions, report back and let me know how they turn out so I can give you credit.

Prepare the canning jars, rings, and lids following your normal canning procedure. I estimate that you’ll fill 3 1-quart jars with this recipe. Pack the jars with the whole, unsliced okra, going around the jar to fill it with the pods. Next, evenly divide the onions, garlic, and jalapeño pepper slices between the jars. Fill the remaining space in the jars with the rest of the okra. 

Bring the water, apple cider vinegar, white vinegar, pickling spice, granulated sugar, and kosher salt in a mixing bowl or pitcher. Stir the mixture to dissolve the sugar and salt. Once the sugar and salt dissolve, carefully pour the liquid into the jars, filling to within 1/4 inch of the rim.

Place the sterilized lids and rings on the jars and process in a boiling water bath inside your canner for 10 minutes. Use canning tongs to remove jars from the canner and allow them to cool completely. Let the pickles sit for 4-6 weeks for the best flavor. Any jars with lids that didn’t seal should be stored in the refrigerator for up to 3 months so that harmful bacteria don’t ruin the batch.

How Do I Serve Pickled Okra?

Serve spicy pickled okra as you serve regular pickles. The mucilage will cause the brining liquid to appear slimy, but this is normal. Use a clean fork or toothpick to remove the amount of okra you wish to enjoy. We love to serve ours together with charcuterie or as a condiment with sandwiches. You can also serve this okra as a snack all by itself.

Be sure whenever you remove the spicy pickled okra from the jar that you do so with very clean utensils. Since you don’t want to introduce any bacteria into these amazing pickles, this is the best way to preserve its shelf life. 

Can I Freeze Them?

I don’t recommend freezing spicy pickled okra because freezing breaks down the cell structure, resulting in a gummy, limp pickle. 

Spicy pickled okra stores well for up to 3 months, but they never last that long at my house. 

What Recipes Go Well With Spicy Pickled Okra?

While serving pickled okra as a condiment is encouraged, you can also step outside the box and enjoy them with other recipes. Slice some pickled okra to mix into Arroz Borracho. Another great way to enjoy this okra recipe is adding it to my Antipasto Pasta Salad or to cool down these Gochujang Air Fryer Chicken Wings. 

Not only is this Spicy Pickled Okra surprisingly easy to make, but it is also a recipe you can keep on hand for long periods. You’ll love serving your family this unique condiment, and they’ll also love eating it. For that reason, you should pin this okra recipe to your condiments board for easy finding later. Let me know what you think of this recipe in the comments below, then share it with your friends and family.

Spicy Pickled Okra

Marta Rivera at Sense & Edibility

5 from 13 votes

This Spicy Pickled Okra recipe preserves the bounty of the summer/fall vegetable in a punchy, spicy pickle brine made with apple cider vinegar and jalapeños.

Servings: 16 servings

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Equipment

• 1 2-qt or larger pickling jar

Ingredients

  

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For the Pickling Brine

• 1 1/2 cups (355 milliliters) white distilled vinegar (diluted to 5% acidity*)
• 1 1/2 cups (355 milliliters) apple cider vinegar (diluted to 5% acidity*)
• 3 cups (710 milliliters) water separated
• 2 tablespoons (25 grams) granulated sugar
• 2 tablespoons (15 grams) flavorful pickling spice (or store-bought pickling spice blend)
• 1 1/2 tablespoons (30 grams) kosher salt

For the Spicy Vegetable Mix

• 1 pound (450 grams) okra
• 2 large (80 grams) jalapeño peppers trimmed, de-seeded and sliced into matchsticks
• 1 small (155 grams) white onion peeled, trimmed, and thinly sliced
• 1 head (10) garlic peeled, woody ends trimmed

Instructions 

Make the Pickling Brine

• In a small sauce pot, combine 1 cup (250 milliliters) of the water, white and apple cider vinegars, white sugar, pickling spice blend, and the kosher salt.

  Bring the liquid to a simmer, stirring frequently to dissolve the sugar and kosher salt.
• Once the mixture in the pot comes to a simmer, allow the brine to cook for 1 minute.

  Turn off the stove and allow the mixture to cool for five minutes or until you're done trimming the okra.

Trim, Then Cut the Okra

• Remove the stem ends of the okra pods by slicing off 1/4 inch from their tops.

  Use a chef's knife to cut the okra in half down its length.

Begin the Pickling Process

• Add the cut okra to a large bowl along with the sliced jalapeños, onions, and garlic. 

   Next, pour the slightly cooled vinegar pickling brine over the vegetables. Use a large spoon to mix everything together in the bowl.
• Place a large, heavy plate or similar dish over the surface of the okra and veggies in the bowl to weigh down the vegetables, ensuring they are fully submerged in the brine. 

  Allow the vegetables to ferment in the pickling brine for 3-4 hours. 

Transfer the Spicy Pickled Okra to a Pickling Jar

• After 3-4 hours, transfer the okra mixture to a 2-quart or larger glass pickling jar.

  Pour the pickling liquid over the vegetables in the pickling jar after transferring them.
• Tightly cover the pickled okra and allow it to chill in the refrigerator for 24 hours.

  After 24 hours, you can enjoy the spicy pickled okra. Serve spicy pickled okra as you serve regular pickles.
• Pickled okra will keep in the fridge for up to 3 months.

  Be sure to remove the spicy pickled okra from the jar with very clean utensils.

Notes

Swaps and Substitutions:

• Replace the more pungent white onion with yellow onion.
• Decrease the amount of garlic to 5 cloves for a less garlicky flavor.
• You can decrease the jalapeño peppers in this recipe to just one or even omit them.
• If you prefer very spicy okra pickles, increase the jalapeños up to four.

Tips and Techniques:

• Choose okra pods that are deep green and 1 1/2-3 inches (3-7.5 centimeters) in length.
• While you can begin the fermentation process in the same jar you plan to pickle the okra in, I prefer starting it in a bowl to allow the pickling brine to touch every part of the vegetables.
  I recommend shaking it every hour if you begin and end this step in the same jar.
• The longer the spicy pickled okra is stored in the fridge, the less crunch it will have.
• The mucilage will cause the brining liquid to appear slimy, but this is normal.
• Use a clean fork or toothpick to remove the amount of okra you wish to enjoy.

Untested Canning Suggestion (I assume no responsibility for failure of this untested recipe):

1. Prepare 3 1-quart canning jars, rings, and lids following your normal canning procedure.
2. Pack the jars with the whole, unsliced okra, going around the jar to fill it with the pods. Next, evenly divide the onions, garlic, and jalapeño pepper slices between the jars. Fill the remaining space in the jars with the rest of the okra. 
3. Bring the water, apple cider vinegar, white vinegar, pickling spice, granulated sugar, and kosher salt in a separate bowl. Stir the mixture to dissolve the sugar and salt.
4. Once the sugar and salt dissolve, carefully pour the liquid into the jars, filling to within 1/4 inch of the rim.
5. Place the sterilized lids and rings on the jars and process in a boiling water bath inside your canner for 10 minutes.
6. Use canning tongs to remove jars from the canner and allow them to cool completely. Let the pickles sit for 4-6 weeks for the best flavor.
7. Any jars with lids that didn't seal should be stored in the refrigerator for up to 3 months so that harmful bacteria don't ruin the batch.

Storage Instructions:

• I don't recommend freezing spicy pickled okra because freezing breaks down the cell structure, resulting in a gummy, limp pickle. 

Nutrition

Calories: 30kcalCarbohydrates: 6gProtein: 1gFat: 0.2gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gSodium: 545mgPotassium: 121mgFiber: 1gSugar: 2gVitamin A: 214IUVitamin C: 7mgCalcium: 40mgIron: 0.4mg

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