Pickled Okra
Tangy, crunchy, and bursting with bold flavors, this Pickled Okra recipe is the perfect way to elevate your pantry with a homemade southern delicacy. Featuring fresh okra pods packed with aromatic spices like dill seeds, mustard seeds, and peppercorns, this recipe offers a delightful medley of heat from red pepper flakes and the earthy freshness of dill sprigs. The quick brine of white vinegar and pickling salt ensures every bite is vibrant and zesty. Ready in under an hour and preserved for up to a year, these pickled okra pods make a fantastic snack, a unique addition to charcuterie boards, or a piquant garnish for your favorite cocktails like a Bloody Mary. With its simple water-bath canning process and irresistible flavor, this recipe is a must-try for preserving the best of summer produce!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound fresh okra pods
- 2 cups white vinegar
- 2 cups water
- 2 tablespoons pickling salt
- 4 whole garlic cloves
- 2 teaspoons dill seeds
- 1 teaspoon red pepper flakes
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 4 whole fresh dill sprigs
Instructions
Wash and dry the okra pods, trimming the stems slightly without cutting into the pods to prevent them from becoming slimy.
Sterilize four pint-sized mason jars and their lids by boiling them in a large pot of water for 10 minutes. Carefully remove and set them aside to dry on a clean towel.
Divide the garlic cloves, dill seeds, red pepper flakes, black peppercorns, mustard seeds, and fresh dill sprigs evenly among the jars.
Pack the okra pods upright into the jars, leaving about 1/2 inch of headspace at the top of each jar.
In a medium-size saucepan, combine the white vinegar, water, and pickling salt. Bring the mixture to a boil, stirring to dissolve the salt.
Carefully pour the hot brine over the packed okra, completely covering them and leaving about 1/4 inch of headspace at the top of the jars.
Use a clean utensil such as a butter knife or chopstick to remove any air bubbles. Adjust the okra and add additional brine if necessary to maintain the required headspace.
Wipe the rims of the jars with a clean, damp cloth to ensure a proper seal. Place the lids on the jars and screw on the bands until fingertip tight.
Process the jars in a boiling water bath for 10 minutes to ensure a proper seal. Carefully remove the jars with a jar lifter and let them cool on a towel or cooling rack for 12-24 hours.
Check the seals by pressing the center of each lid. If the lid doesn’t pop back, the jar is sealed. Store sealed jars in a cool, dark place for up to one year. Refrigerate any jars that did not seal properly and consume within a few weeks.
Allow the pickled okra to cure for at least 1 week before opening for the best flavor.
Nutrition Facts
Calories |
65 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.4 g | 3% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 11652 mg | 507% | |
| Total Carbohydrate | 11.0 g | 4% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 0.4 g | ||
| Protein | 3.4 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 169 mg | 13% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 279 mg | 6% | |
*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.
