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Quick Pickled Okra


Vinegary and bright, pickled okra adds another layer of flavor to your meal.

  • Prep:
  • Total Time:
  • Servings: 4
quick pickled okra

Photography: Frances Janisch

Source: Martha Stewart Living, August 2006


  • 1 pound okra, trimmed and halved lengthwise
  • 6 tablespoons coarse salt
  • 3 cups distilled white vinegar
  • 2 tablespoons sugar
  • 2 bay leaves
  • 1 tablespoon store-bought pickling spice
  • 1/4 teaspoon cayenne pepper
  • 2 medium onions, halved lengthwise, cut into 1/2-inch-thick slices
  • 1 fresh jalapeno, halved lengthwise, stemmed, and seeded


  1. Rinse okra in a colander. Add 3 tablespoons salt, and toss to combine. Let okra drain in sink 10 minutes. Meanwhile, prepare an ice-water bath; set aside.

  2. Put remaining 3 tablespoons salt, 2 cups water, the vinegar, sugar, bay leaves, pickling spice, cayenne, onions, and jalapeno into a nonreactive medium saucepan. Bring to a boil over medium heat, stirring until sugar has dissolved.

  3. Rinse okra under cold running water to remove salt. Transfer to a large nonreactive bowl. Pour brine over okra. Set bowl in ice-water bath; let cool 10 minutes. Transfer bowl to refrigerator to cool completely, about 25 minutes. Serve.

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