Pickled okra is a Southern delicacy that's been cherished for generations. Its tangy flavor and crunchy texture make it a perfect snack or a complementary side to many dishes. Whether you're a fan of okra or new to this green pod, pickling is a delightful way to enjoy its unique taste. This recipe offers a classic approach to pickling okra, ensuring a balance of flavors that will have you reaching for jar after jar.
AuthorJames EwenCategorySides, SnacksDifficultyIntermediateDive into the tangy world of Southern delicacies with our Classic Pickled Okra recipe. Crunchy, flavorful, and perfectly pickled, it's a treat that elevates any meal.
Wash the okra pods thoroughly and trim the stem ends slightly, ensuring not to expose the seeds.
In a saucepan, combine the white vinegar, water, and kosher salt. Bring the mixture to a boil, stirring occasionally until the salt is dissolved.
In each sterilized jar, place 1 teaspoon dill seeds, 1 teaspoon mustard seeds, 1/2 teaspoon black peppercorns, 2 garlic cloves, and 1 chili pepper (if using).
Tightly pack the okra pods into the jars, standing them upright.
Pour the hot vinegar mixture over the okra in each jar, leaving about a 1/2-inch headspace.
Wipe the rims of the jars with a clean cloth, place the lids on, and screw on the bands until fingertip-tight.
Allow the jars to cool to room temperature. Once cooled, refrigerate for at least 48 hours before consuming. This allows the flavors to meld and the okra to pickle properly.
Store in the refrigerator for up to a month. Always use a clean utensil when removing okra from the jar to keep the remaining contents fresh.
Serving Size 1/4 cup
Servings 8
- Amount Per Serving
- Calories 25
- % Daily Value *
- Total Fat 0g
- Total Carbohydrate 5g2%
- Sugars 2g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Wash the okra pods thoroughly and trim the stem ends slightly, ensuring not to expose the seeds.
In a saucepan, combine the white vinegar, water, and kosher salt. Bring the mixture to a boil, stirring occasionally until the salt is dissolved.
In each sterilized jar, place 1 teaspoon dill seeds, 1 teaspoon mustard seeds, 1/2 teaspoon black peppercorns, 2 garlic cloves, and 1 chili pepper (if using).
Tightly pack the okra pods into the jars, standing them upright.
Pour the hot vinegar mixture over the okra in each jar, leaving about a 1/2-inch headspace.
Wipe the rims of the jars with a clean cloth, place the lids on, and screw on the bands until fingertip-tight.
Allow the jars to cool to room temperature. Once cooled, refrigerate for at least 48 hours before consuming. This allows the flavors to meld and the okra to pickle properly.
Store in the refrigerator for up to a month. Always use a clean utensil when removing okra from the jar to keep the remaining contents fresh.
