Description
Easy Crisp Pickled Okra is a delightful and tangy side dish that adds a crunchy twist to your meals. Perfect for snacking or as a garnish!
Ingredients
Scale
- 1 pound fresh okra, washed and trimmed
- 2 cups white vinegar
- 1 cup water
- 1 tablespoon salt
- 2 cloves garlic, peeled
- 1 teaspoon black peppercorns
- 1 teaspoon dill seeds
- 1 teaspoon mustard seeds
- 1 teaspoon red pepper flakes (optional, for heat)
Instructions
- In a large pot, combine the vinegar, water, and salt. Bring to a boil over medium-high heat, stirring until the salt dissolves.
- Add the garlic, black peppercorns, dill seeds, mustard seeds, and red pepper flakes (if using) to the pot. Stir well and remove from heat.
- Pack the okra into clean, sterilized jars, leaving some space at the top.
- Pour the hot vinegar mixture over the okra, ensuring the okra is fully submerged. Leave about half an inch of headspace at the top of the jars.
- Seal the jars with lids and allow them to cool to room temperature.
- Once cooled, refrigerate the jars. Allow the okra to pickle for at least 24 hours before consumption for the best flavor.
Notes
- For added flavor, consider adding sliced jalapeños or other spices.
- These pickled okras can be stored in the refrigerator for up to 3 months.
- Great as a topping for salads or sandwiches!
Nutrition
- Serving Size: 1 jar (about 4 oz)
- Calories: 50
- Sugar: 1 g
- Sodium: 380 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 0 mg