Ingredients
Scale
- 1 pound fresh okra, trimmed
- 2 cups white vinegar
- 1 cup water
- 1 tablespoon salt
- 2 cloves garlic, peeled
- 1 tablespoon sugar
- 1 tablespoon red pepper flakes
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- 1 teaspoon dill seeds
Instructions
- Wash the okra thoroughly and trim the stems, leaving about 1/4 inch.
- In a large pot, combine the vinegar, water, salt, sugar, garlic, red pepper flakes, mustard seeds, black peppercorns, and dill seeds. Bring the mixture to a boil over medium heat.
- Once boiling, remove the pot from the heat and let the brine cool for about 10 minutes.
- Pack the okra tightly into sterilized jars, standing them upright.
- Pour the hot brine over the okra, ensuring they are fully submerged.
- Seal the jars with lids and allow them to cool to room temperature.
- Refrigerate the jars for at least 24 hours before serving to allow the flavors to develop.
Notes
- For added spice, include sliced jalapeños in the jars.
- This recipe can be adjusted to taste; feel free to add more or less red pepper flakes.
- Pickled okra can be stored in the refrigerator for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Preserving
- Cuisine: Southern
Nutrition
- Serving Size: 1 jar (approx. 1/2 cup)
- Calories: 50
- Sugar: 1 g
- Sodium: 480 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 0 mg