Pickled Okra
Pickled Okra is a crunchy, tangy treat that elevates any meal with its zesty flavor. This easy-to-make recipe combines fresh okra with a vibrant vinegar brine, resulting in a delightful snack or a colorful addition to salads and charcuterie boards. Perfect for summer barbecues or simply enjoying straight from the jar, this Southern classic will have you craving that satisfying crunch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Approximately 10 servings 1x
- Category: Condiment
- Method: Pickling
- Cuisine: Southern
Ingredients
Scale
- 1 pound fresh okra
- 1 cup white vinegar (5% acidity)
- 1 cup filtered water
- 2 tablespoons kosher salt
- 1 tablespoon sugar
- 4 garlic cloves, peeled
- 4 sprigs fresh dill
- 1 teaspoon red pepper flakes (optional)
Instructions
- Sterilize mason jars and lids by boiling them in water for 10 minutes.
- Rinse okra under cold water and trim stems if necessary.
- In a saucepan, combine vinegar, water, salt, and sugar; stir until dissolved and bring to a simmer.
- Pack okra tightly into sterilized jars along with garlic cloves and dill; add red pepper flakes if desired.
- Pour the hot brine over the packed jars until fully submerged; leave half an inch of headspace.
- Wipe jar rims, seal with lids, and let cool at room temperature before refrigerating.
Nutrition
- Serving Size: 1 jar (60g)
- Calories: 35
- Sugar: 1g
- Sodium: 470mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Adjust spices according to your taste preferences; consider adding mustard seeds or coriander for extra flavor. Store pickled okra in the refrigerator for up to six months; consume within three months after opening for optimal freshness.