Pickled Okra
Ingredients
Main Ingredients:
- 2 pound fresh okra (small, tender pods)
- 4 cups white vinegar (or apple cider vinegar for a sweeter taste)
- 4 cups water
- 2 tbsp pickling salt
- 2 tbsp sugar (optional, for a slightly sweeter brine)
Pickling Spices:
- 6 garlic cloves (1 per jar)
- 2 tsp dill seeds
- 2 tsp mustard seeds
- 1 tsp black peppercorns
- 1 tsp red pepper flakes (optional, for heat)
- 6 sprigs fresh dill
Instructions
Prepare the Okra:
- Wash the okra pods thoroughly under cold water.
- Trim the stems slightly, being careful not to cut into the pods.
Make the Brine:
- Combine vinegar, water, salt, and sugar (if using) in a saucepan.
- Heat over medium heat, stirring until the salt and sugar dissolve.
- Bring the brine to a gentle simmer and then remove from heat.
Pack the Jars:
- Sterilize mason jars by boiling them in water for 10 minutes or running them through the dishwasher on the hottest setting.
- Pack the okra pods upright into the jars, leaving about 1/2 inch of headspace.
- Add 1 garlic clove, 1/3 tsp dill seeds, 1/3 tsp mustard seeds, a pinch of black peppercorns, and a sprig of fresh dill to each jar.
Add the Brine:
- Pour the hot brine over the okra, ensuring the pods are fully submerged.
- Use a clean utensil to release air bubbles by gently pressing around the edges of the jars.
- Wipe the rims of the jars clean, then secure the lids tightly.
Seal and Store:
- For refrigerator pickles: Let the jars cool to room temperature, then refrigerate for at least 24 hours before enjoying.
- For shelf-stable pickles: Process the jars in a boiling water bath for 10 minutes, then store them in a cool, dark place.
Nutrition
Calories: 10kcal
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