Food & Cooking Recipes Appetizers Quick Pickled Okra 3.4 (37) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 6, 2017 Print Rate It 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. Rate it Print