Food & Cooking Recipes Appetizers Quick Pickled Okra 3.4 (37) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 6, 2017 Print Share Share Tweet Pin Email Photo: Frances Janisch Prep Time: 5 mins Total Time: 50 mins Servings: 4 Vinegary and bright, pickled okra adds another layer of flavor to your meal. Ingredients 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 ¼ teaspoon cayenne pepper 2 medium onions, halved lengthwise, cut into ½-inch-thick slices 1 fresh jalapeno, halved lengthwise, stemmed, and seeded Directions 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. 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. 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. Print