Description
A zesty and crunchy pickled okra recipe perfect for preserving.
Ingredients
Scale
- 2 pounds fresh okra, trimmed
- 2 cups white vinegar
- 2 cups water
- 2 tablespoons kosher salt
- 1 tablespoon sugar
- 1 teaspoon dill seed
- 1 teaspoon mustard seed
- 1/2 teaspoon red pepper flakes
- 4 cloves garlic, smashed
- 4 sprigs fresh dill
Instructions
- Wash and trim the ends off the okra.
- In a saucepan, combine vinegar, water, salt, and sugar. Bring to a boil, stirring until salt and sugar dissolve. Remove from heat.
- Pack the okra into clean jars, adding garlic cloves, dill sprigs, dill seed, mustard seed, and red pepper flakes to each jar.
- Pour the hot brine over the okra, ensuring it is fully submerged. Leave about 1/2 inch headspace.
- Wipe the rims of the jars clean and secure the lids.
- Let the jars cool to room temperature, then refrigerate for at least 24 hours before serving.
Notes
- For best results, use fresh okra.
- Adjust red pepper flakes for desired heat level.
- Pickled okra will last in the refrigerator for several weeks.
- Prep Time: 20 min
- Cook Time: 10 min
- Category: Condiments
- Method: Preserving
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 20
- Sugar: 3g
- Sodium: 300mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Keywords: pickled okra, crunchy okra, preserving, canning, spicy okra, dill okra, homemade pickles