Description
This pickled okra recipe is a delightful way to capture the essence of summer, providing a crunchy and tangy treat that can enhance any meal. Perfect for snacking, adding zest to salads, or garnishing cocktails like Bloody Marys, this easy-to-make recipe allows you to savor fresh okra long after the season has ended. With just a few simple ingredients and essential tools, you can enjoy your homemade pickled okra for weeks in the refrigerator. Ideal for gatherings or a healthy snack, this recipe combines the vibrant flavors of vinegar, garlic, and spices for an unforgettable experience.
Ingredients
Scale
- 1 quart okra
- 1 quart white vinegar
- 1 quart water
- 1/2 cup pickling salt
- 1 tsp dill seed
- 1 pod red pepper or 1/8 tsp cayenne pepper
- 3 garlic cloves
Instructions
- Prepare the brine by boiling vinegar, water, and pickling salt in a large pot until salt dissolves.
- Wash okra thoroughly and set aside.
- Heat your canner filled with water until simmering.
- Sterilize jars and lids with warm soapy water; rinse well.
- Add dill seed, red pepper (or cayenne), and garlic cloves into each jar.
- Pack jars tightly with okra and pour hot brine over them, leaving 1/2 inch headspace.
- Wipe jar rims clean before securing lids tightly.
- Process jars in boiling water for about 15 minutes.
- Cool jars on a towel or rack for at least five minutes.
- Check seals after 24 hours; if sealed correctly, the lid should not pop back.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Preservation
- Method: Canning
- Cuisine: Southern
Nutrition
- Serving Size: 5 pieces (50g)
- Calories: 20
- Sugar: 0g
- Sodium: 640mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: <1g
- Cholesterol: 0mg