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Photo: Peter Frank Edwards Photo by: Photo: Peter Frank Edwards

Quick Pickled Okra

Made with fresh vegetables and pungent seasonings, Quick Pickled Okra holds an appeal to all okra lovers.

This recipe goes with Fried Oysters with Green Tomato, Sweet Corn, and Blue Cheese Vinaigrette and Quick Pickled Okra, Lowcountry Gazpacho with Seasoned Shrimp and Quick Pickled Okra

Coastal Living APRIL 2012

  • Yield: Makes about 2 quarts


  • 1 cup chopped fennel
  • 1/2 cup chopped celery
  • 1/2 cup chopped carrot
  • 1/2 cup chopped tomato
  • 1 jalapeño chile, halved
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground white pepper
  • 1 teaspoon dried crushed red pepper
  • 2 tablespoons sugar
  • 1 1/2 cups white wine vinegar
  • 3 cups apple cider vinegar
  • 1 1/2 cups water
  • 1 pound fresh okra


1. Combine first 12 ingredients in a 4-quart stockpot. Bring to a boil, reduce heat, and simmer 20 minutes. Strain through a fine wire-mesh strainer, reserving liquid, and return liquid to a boil.

2. Add okra. Cover, and simmer 5 minutes. Pour okra and liquid into a container, and cover; refrigerate 2 hours or up to 1 week.


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Quick Pickled Okra Recipe