Pickled Cocktail Okra
Transform your appetizers and cocktails with this vibrant Pickled Cocktail Okra recipe! These tangy, crunchy, and slightly spicy pickled okra pods are infused with bold flavors from fresh dill, garlic, mustard seeds, and a hint of red pepper flakes. Perfectly pickled in a simple brine of white vinegar, water, kosher salt, and sugar, this homemade delight is ideal for garnishing Bloody Marys, elevating charcuterie boards, or snacking straight from the jar. With its quick 15-minute prep time and straightforward canning process, this Southern-inspired recipe is both approachable and perfect for preserving summer’s bounty. Let your jars rest for a week to let the flavors fully develop, then enjoy a zesty treat that packs a savory punch!
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Recipe Information
Ingredients
- 1 pound Fresh okra
- 6 sprigs Fresh dill
- 6 Garlic cloves
- 2.5 cups White vinegar
- 2.5 cups Water
- 2 tablespoons Kosher salt
- 1 tablespoon Sugar
- 2 teaspoons Mustard seeds
- 2 teaspoons Whole peppercorns
- 1 teaspoon Red pepper flakes
- 3 Bay leaves
Instructions
Wash the okra thoroughly and trim the stems, being careful not to cut too close to the pod to avoid splitting.
Sterilize 3 pint-sized canning jars and their lids by boiling them in water for 10 minutes. Remove and set aside to dry.
Divide the dill sprigs (2 per jar), garlic cloves (2 per jar), bay leaves (1 per jar), mustard seeds, peppercorns, and red pepper flakes evenly into the jars.
Pack the fresh okra pods tightly into the jars, standing them upright if possible.
In a medium saucepan, combine the white vinegar, water, kosher salt, and sugar. Heat the mixture over medium-high heat, stirring occasionally, until the salt and sugar dissolve completely. Do not boil.
Carefully pour the hot brine over the okra in the jars, leaving about 1/2-inch of headspace at the top.
Wipe the rims of the jars with a clean, damp cloth to ensure a proper seal. Place the lids on the jars and screw the bands on until fingertip-tight.
If canning for long-term storage, process the jars in a boiling water bath for 10 minutes. Remove the jars and let them cool completely on a kitchen towel. Check the lids to ensure they have sealed properly.
Let the pickled okra rest for at least 1 week in a cool, dark place to develop flavor. Refrigerate after opening.
Nutrition Facts
Calories |
284 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.8 g | 5% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3599 mg | 156% | |
| Total Carbohydrate | 59.7 g | 22% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 20.0 g | ||
| Protein | 12.7 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 500 mg | 38% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1632 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
