Description
A straightforward recipe for making crisp, tangy pickled okra at home.
Ingredients
Scale
- 2 pints fresh okra
- 2 cups white vinegar
- 2 cups water
- 2 tablespoons pickling salt
- 1 teaspoon dill seed
- 4 cloves garlic
- 1 teaspoon red pepper flakes (optional)
Instructions
- Wash the okra and trim the stems, leaving the tips intact.
- In a saucepan, combine the vinegar, water, and pickling salt. Bring the mixture to a boil, stirring until the salt dissolves. Remove from heat.
- Place 2 garlic cloves and half of the dill seed and red pepper flakes into two clean pint jars.
- Pack the okra tightly into the jars, standing them upright.
- Pour the hot brine over the okra in each jar, leaving about 1/2 inch headspace.
- Remove any air bubbles by tapping the jars gently. Seal the jars with lids.
- Let the jars cool to room temperature, then refrigerate for at least one week before eating.
Notes
- For best results, use fresh, young okra pods.
- If you prefer a spicier pickle, increase the amount of red pepper flakes.
- The okra will stay crisp for several weeks in the refrigerator.
- Prep Time: 20 min
- Cook Time: 5 min
- Category: Side Dish
- Method: Refrigerator Pickling
- Cuisine: American
Nutrition
- Serving Size: 4 pieces
- Calories: 10
- Sugar: 0.5
- Sodium: 250
- Fat: 0.1
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 2
- Fiber: 1
- Protein: 0.5
- Cholesterol: 0
Keywords: pickled okra, okra recipe, refrigerator pickles, quick pickles, preserved vegetables