Quick-Pickled Okra Recipe (2024)

FAQs

How long does pickled okra have to sit before you can eat it? ›

If any jars do not seal, store them chilled in the refrigerator. Opened jars should last 1 to 2 months in the refrigerator. Let sit 24 hours before eating.

The journey to a perfect pickle starts with a well-selected vegetable. When it comes to okra, bigger is not better. Those giants of 5 or 6 inches that seem like prize-winners are actually past their prime and will result in a tough, fibrous pickle.

Experts believe that okra's mucilage is at its most viscous when it's at a neutral or basic pH, so soaking it in acidic vinegar can counteract that process. 2 This is also why pickling okra is a smart way to turn the vegetable into a crunchy and flavorful snack.

Okra is a nutritious food that offers a slew of health benefits. The vitamins and minerals in the fruit may help protect your heart, regulate blood glucose levels, strengthen bones, improve gut health, and more. From okra water to pickled okra, there are many different ways to prepare and consume the fruit.

Constipation: The amount of fiber in okra can absorb water to form large stools, control blood cholesterol levels and help prevent constipation. Okra can also act as a laxative, which, along with fiber, binds toxins to help reduce bowel movements.

Once they're cooled, screw on the lids and stick them in the coldest part of your fridge. You can eat them the next day - but they're even better a few days down the road. You can expect pickled okra to last 3-4 weeks in the fridge - I've never let them go longer than that. So make a batch and share them! :D.

How many times can I reuse pickle juice? To be on the safe side, we wouldn't recommend reusing it more than once, although some say you can safely reuse it 2 or 3 times. Again, watch for changes in the clarity of the brine. BONUS!

A vinegar bath also does wonders to reduce the slimy consistency. Before cooking, soak the pods in vinegar for 30 minutes to help break up and dissolve the slime. Pat the pods completely dry before cooking.

Leave the stems on the okra—they're actually edible, too! After pickling, some people enjoy eating the stem, but that's up to you.

If okra floats to the top during the pickling process then they will not soak up the flavor properly. Make sure as you pack okra in the jars they are at least a ½ inch from the jar lip. This leaves room for air once you add the vinegar.

Is the slime in okra good for you? ›

The thing some people dislike about okra—the slime—is part of what makes it good for you, too. The gel-like substance is rich in soluble fiber, known for its potential to lower blood cholesterol and be fermented in the gut. This promotes the growth of healthy bacteria that helps break down food and synthesize vitamins.

Ideally, pickled okra are 4-5 inches long, so the variety needs to make a lot of okra at once. Good candidates include Louisiana Green Velvet, Clemson Spineless and Perkins Long Pod. As a matter of personal taste, I prefer the smooth okra pods to those with ridges for pickling.

Promotes eye health: Okra is abundant in vitamin A and other antioxidants that protect your eyes from the harmful effects of free radicals and help you avoid macular degeneration and cataracts. Lowers blood pressure: Potassium aids in sodium balance and thus maintains proper fluid balance in the body.

Pickled beets are a staple across many Eastern European countries, where they're served in salads or as a side dish, but they're also particularly popular in the US. They can be fermented or quick-pickled with vinegar, and they're a great source of fiber, antioxidants, vitamin C, folate, and B vitamins.

Jars of pickled okra that have been sealed with the water bath canning method can be safely stored at room temperature for up to a year. Once opened, pickled okra can be stored in the fridge for 1-2 months.

Cool and refrigerate.

Let the jars cool to room temperature. Store the pickles in the refrigerator. The pickles will improve with flavor as they age — try to wait at least 48 hours before cracking them open.

How do you know when okra is ready to eat? Picking okra should be done when the pods are 2 to 3 inches (5-8 cm.) long. If you leave them too long, the pods get hard and woody.

Put the okra cut sides down in a bottle or cup. Pour room-temperature water and cover it with a lied or cling paper. Chill it in a fridge for 8 to 12 hours or soak it in room temperature for a night. Take out the okras and enjoy it.

Like most other foods, pickles should be left out on the counter for no more than two hours. Despite being preserved in brine, bacteria can still form in the pickle jar. Even in two hours, pickles' texture can start to change. Warm temperatures cause pickles to soften and lose their crunchy texture.