Fried Okra Pickles

Fried Okra Pickles

Servings: 4-6

Source: Culinary Vegetable Institute



  • 1 lb Okra

For the Pickle Brine:

  • 6 Cups Water
  • 1 ⅝ Cups Vinegar
  • ½ Cup plus 3 Tbsp Sugar
  • 5 Tbsp Salt
  • 1 Tbsp Red Pepper Flakes
  • 1 Tbsp Toasted Coriander Seeds
  • 1 Tbsp Toasted Cumin Seeds
  • 1 Tsp Turmeric Powder

For the Wet:

  • 4 Eggs
  • ½ Cup Pickle Brine (measure this after okra is pickled)

For the Breading (The Dry):

  • 6 Tbsp of your favorite Bbq Rub
  • 2 Cups of Fine Breadcrumb
  • ⅔ Cup of Fine Cornmeal

*Fryer Setup - 2 Qt Oil Minimum (if frying in a Pot use a pot w/ twice the capacity of the fill level)


For the Okra Pickles:

  • Combine all of the ingredients for the brine in a 2 qt or larger pot and bring to a boil. While the brine is heating, wash the okra and transfer it to a 2 qt Mason Jar or similarly sized heat proof container with a lid.
  • Pour the boiling brine into the jar housing the okra until full to the threads before covering tightly or attaching a  tight fitting lid. 
  • Allow the Okra to Pickle at room temperature for a minimum of 2 hours but preferably for several days before making the fried Pickles.

For the Fried Pickles:

  • Make the Wet mixture by whisking 4 eggs with ½ cup of the Okra pickling brine.
  • Make the Dry mixture by combining the BBQ Spice, cornmeal, and preferred breadcrumb.
  • Remove the Okra from the Jar and pat it dry before proceeding to pass it through the wet and dry components of the breading. (Bread the Okra twice for a thicker, crisper crust that better adheres to the pickle. Bread the Okra once for a light and gentle coat that offers little resistance.)
  • Fry the Breaded Okra in batches in oil preheated to 360℉. Since the Okra Pickles need only to be headed through, remove them from the hot oil when the exterior is dark golden brown and to your liking.
  • Serve the Fried Okra pickles while hot with your favorite sauces. We opted to serve it with whole-milk Greek yogurt topped with bbq spice and hot sauce.

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