How to Store Okra With 4 Simple Methods

Okra (Abelmoschus esculentus) is a flowering plant that produces edible seed pods. Both whole pods and cut okra appear in recipes for curry, gumbo, soups, and stews. Cooked okra also makes a popular side dish, either by itself or with other veggies like green beans and Brussels sprouts. Both fresh okra and frozen okra come contain thiamine, folate, vitamin C, vitamin K, and magnesium.

Fresh okra does not have a long shelf life. Both small pods and large pods can turn soft and mushy in two or three days. This means you have four options for storing okra after you harvest okra or bring it home from the grocery store or farmer’s market.

1. 1. Refrigerated okra: If you plan to use okra the week that you bought it, store it in the refrigerator. Only wash fresh okra right before you’re about to cook with it. The tender pods absorb water, which could allow mold to grow while it’s being stored. Instead, wrap whole, dry okra in a paper towel and place it in a plastic bag, poking holes in the bag for air circulation. Keep the whole okra in the vegetable crisper drawer of your refrigerator, and use it within the same week you bought it. Right before cooking with it, wash it in cold water.
2. 2. Frozen okra: To freeze okra, begin by washing it in a colander to remove dirt and pesticides. Then pre-freeze the okra by placing either whole pods or cut okra in a single layer on a baking sheet lined with parchment paper. Place the baking sheet in the freezer for two hours; then remove it, and transfer the okra to freezer bags for long-term storage. For the best results, consider blanching the okra before freezing it. You can do this by submerging it for three minutes in a large pot of boiling water followed by another three minutes in an ice water bath. This will preserve the okra's natural green color and ward off freezer burn.
3. 3. Canned okra: You can enjoy year-round okra with little prep time if you store it in cans or Mason jars. Blanch your okra before canning it, much as you would when freezing it. Make use of a pressure canner if you own one and know how to use it safely. Otherwise, use the water bath canning method. Submerge sterile, airtight, sealed jars of okra and water in a large pot of boiling hot water for about fifteen minutes. Let them slowly cool and then store them in the cupboard or refrigerator. Properly canned okra will last for up to one year.
4. 4. Pickled okra: Pickled okra is a briny side dish made by soaking fresh okra pods in a brine of water, vinegar, and salt, along with a seasoning blend of your choice. Some chefs use whole okra pods for pickling, but you can also slice them up with a sharp knife before you begin the pickling process. Store pickled okra in an airtight container in the refrigerator for up to two months.

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