For a milder flavor, reduce the amount of crushed red pepper flakes. Ensure the okra is fully submerged in the brine to prevent spoilage. Sterilizing the jars is crucial to prevent bacterial growth and ensure the pickled okra stays fresh. Use high-quality smoked paprika for the best smoky flavor.
Spicy Pickled Okra
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PREP TIME30 mins
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COOK TIME15 mins
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TOTAL TIME168 hrs 45 mins
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SERVING12 People
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VIEWS39
These Spicy Pickled Okra are a crunchy, tangy delight with a smoky heat that will elevate your snacks and garnishes. The vibrant flavors make it an addictive condiment you'll want to have on hand.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate6 g
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Fiber2 g
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Protein1 g
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Saturated Fat0 g
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Sodium882 mg
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Sugar1 g
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Fat1 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Wash the okra thoroughly, gently rubbing to remove any grit or fuzz. Sterilize 2 (1-quart) canning jars and lids in boiling water for at least 10 minutes. Allow to cool before filling with okra. (Prep time: 20 minutes)
02 Step
Recipe View In a large, non-reactive pot, combine the cider vinegar, water, chopped garlic, crushed red pepper flakes, smoked paprika, salt, and Szechuan peppercorns. Bring the mixture to a boil over medium-high heat. (5 minutes)
03 Step
Recipe View Once boiling, reduce the heat to low and simmer for 15 minutes to allow the flavors to meld together beautifully. Remove from the heat. (15 minutes)
04 Step
Recipe View Pack the fresh, cleaned okra loosely into the sterilized jars, leaving about 1/2 inch of headspace at the top.
05 Step
Recipe View Carefully pour the hot brine over the okra in each jar, ensuring the okra is fully submerged and maintaining the 1/2 inch headspace. Gently tap the jars on the counter to release any trapped air bubbles.
06 Step
Recipe View Wipe the rims of the jars clean with a damp cloth to ensure a proper seal. Place the lids on the jars and secure with the canning rings until fingertip tight.
07 Step
Recipe View Store the sealed jars in the refrigerator. Allow the okra to pickle for a minimum of one week before enjoying. For the best flavor, wait two weeks.
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Hildegard Kunze
Jun 22, 2025I made these last summer and they were a huge hit at my barbecue. Everyone wanted the recipe!
Lennie Torphy
Jun 10, 2025Easy to follow recipe and the results are fantastic. I've made several batches and they disappear quickly.
Camden Luettgen
May 21, 2025These pickles are amazing! The heat from the red pepper flakes is perfectly balanced by the smokiness of the paprika. I can't stop eating them straight from the jar!
Rico Kilback
Jan 2, 2025The Szechuan peppercorns add a unique and delightful tingle. I've never had pickled okra quite like this before!