Pickled Okra Recipe
User Reviews
5
Pickled Okra Recipe
Description
Pickled Okra begins with preparing a brine of white vinegar, water, kosher salt, and sugar heated until dissolved. The seasoning blend includes garlic cloves, coriander seeds, yellow mustard seeds, dill seeds or dried dill, black peppercorns, and red pepper flakes or whole chiles, which infuse the okra with layered, herbaceous, and slightly spicy notes.
Fresh okra pods, trimmed at the stems but with pointed ends left intact, are packed firmly into sterilized jars with the spices and garlic arranged inside. The hot brine is poured over the okra, leaving a small headspace, and air bubbles are carefully removed to ensure proper preservation. The jars are sealed and cooled before refrigeration.
Allowing the pickled okra to chill for several days softens the pods just enough while retaining crispness and concentrates the flavors. These pickles can be enjoyed as snacks, in salads, or alongside dishes that benefit from their tart, spiced crunch.
Ingredients
- 2 pounds okra rinsed and trim the stems to 1/4 inch in length; do not trim the pointy ends, fresh, young and tender pods
- 2 cups white vinegar
- 2 cups water
- 3 tablespoon kosher salt do not use regular table salt or salt with additives, or pickling salt
- 1 tablespoon granulated sugar
- 3 cloves garlic , left whole or quartered
- 1 tablespoon coriander seeds
- 1 tablespoon yellow mustard seeds
- 1 tablespoon dill seeds (or 2 teaspoons dried dill or 4 fresh dill sprigs; if canning use dried or seeds, not fresh)
- 1 teaspoon black peppercorns
- 1/2 teaspoon red pepper flakes , alternatively use whole red chiles
Instructions
- Make the brine: Place vinegar, water, salt, and sugar in a medium saucepan and bring it to a boil until the salt and sugar are dissolved. Reduce the heat to low to keep it hot.
- If using one large jar, place all of the herbs and spices and garlic in the bottom of the jar. If using pint jars, stir the spices together and divide them up equally between the three jars along with garlic. Be sure to use clean, sterilized jars.
- Pack the okra into the jars, as many as you can fit. Packing them stem side up makes them easier to grab from the jar but to fit more of them into the jar you can alternate stem side up/stem side down. Pour the hot brine over the okra and fill the jars up, leaving 1/4 inch from the tops of the jars. Stick a clean knife down into the jar, running it between the okra to eliminate any air bubbles. Wipe the rims of the jars and screw on the lids.Let the jars cool completely, then transfer them to refrigerator. Let them chill for a few days before eating them to give them time to absorb the flavors and for the texture to improve. Makes 3 pints.
- For Canning: If you are canning the pickled okra, follow standard water bath canning procedures and process the jars for 10 minutes. Carefully remove the jars and let them sit undisturbed until cool, then store in a cool dark place.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 31 kcal
% Daily Value*
| Calories | 31kcal | 2% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Saturated Fat | 0.04g | 0% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.2g | 1% |
| Sodium | 1169mg | 49% |
| Potassium | 170mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 379IU | 8% |
| Vitamin C | 12mg | 13% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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