Description
Delightfully crunchy and tangy, this easy pickled okra recipe is perfect for snacking or adding to salads and dishes.
Ingredients
Scale
- 1 pound fresh okra, washed and trimmed
- 2 cups distilled white vinegar
- 1 cup water
- 2 tablespoons kosher salt
- 4 cloves garlic, peeled
- 1 tablespoon whole black peppercorns
- 1 teaspoon red pepper flakes (optional)
- 2 sprigs of fresh dill (optional)
Instructions
- In a medium saucepan, combine the distilled white vinegar, water, and kosher salt. Bring to a boil over medium heat, stirring until the salt has dissolved.
- While the brine is heating, prepare your sterilized jars. You can use pint-sized jars for this recipe.
- Once the brine is boiling, add the garlic, black peppercorns, and red pepper flakes to the brine. Remove from heat.
- Pack the okra tightly into the jars, leaving about 1/2 inch of headspace at the top.
- Pour the hot brine over the okra, ensuring the okra is completely submerged in the liquid. Leave some headspace at the top.
- If using, add the fresh dill sprigs to each jar.
- Seal the jars with lids while the contents are still hot. Allow them to cool to room temperature.
- Once cooled, refrigerate the jars and let the okra pickle for at least 24 hours before enjoying.
Notes
- For a spicier version, increase the amount of red pepper flakes.
- The pickled okra can be stored in the refrigerator for up to 2 months.
- Try adding a slice of lemon or lime for a citrusy flavor.
Nutrition
- Serving Size: 1/4 cup
- Calories: 30
- Sugar: 1 g
- Sodium: 250 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 3 g
- Protein: 1 g
- Cholesterol: 0 mg