Pickled Okra offers a tangy twist on this beloved vegetable, providing a crunchy and flavorful snack or side dish. The briny vinegar, combined with aromatic spices, infuses the okra with a delicious zest that enhances its natural crunch. This recipe is perfect for adding a burst of flavor to sandwiches, salads, or enjoying straight from the jar.
When to Enjoy:
I love making Pickled Okra during the summer when okra is at its freshest. It’s a fun way to preserve the seasonal bounty and is always a hit at family gatherings. The tangy crunch of pickled okra brings back memories of warm summer days and homemade preserves. It’s a versatile addition to any picnic or barbecue!
Pickled Okra Recipe
Ingredients
- 1 pound fresh okra washed and trimmed
- 2 cups distilled white vinegar
- 1 cup water
- 2 tablespoons sea salt
- 2 tablespoons granulated sugar
- 4 cloves garlic peeled
- 1 tablespoon mustard seeds
- 1 tablespoon black peppercorns
- 1 teaspoon red pepper flakes
- 4 sprigs fresh dill
Instructions
- Prepare Okra: Wash the okra and trim off the stems.
- Make Brine: In a medium saucepan, combine vinegar, water, sea salt, and sugar. Bring to a boil, stirring until the salt and sugar dissolve. Remove from heat and let cool.
- Prepare Jars: Place garlic cloves, mustard seeds, black peppercorns, red pepper flakes, and fresh dill into each jar.
- Pack Okra: Pack the okra into the jars, leaving about 1/2 inch of space at the top.
- Add Brine: Pour the cooled brine over the okra, ensuring the okra is fully submerged. Seal jars with lids.
- Pickle: Store the jars in the refrigerator for at least 24 hours before consuming to allow the flavors to develop.
Notes
- Calories: 30
- Total Fat: 0g
- Saturated Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 1g
- Vitamin A: 5%
- Vitamin C: 10%
- Calcium: 4%
- Iron: 2%
- Magnesium: 6%
Recipe Details:
- Number of Servings: 4
- Prep Time: 15 minutes
- Cooking Time: 5 minutes (plus 24 hours for pickling)
- Total Time: 25 minutes (plus 24 hours for pickling)
- Cuisine: Southern
Ingredients:
- 1 pound fresh okra, washed and trimmed
- 2 cups distilled white vinegar
- 1 cup water
- 2 tablespoons sea salt
- 2 tablespoons granulated sugar
- 4 cloves garlic, peeled
- 1 tablespoon mustard seeds
- 1 tablespoon black peppercorns
- 1 teaspoon red pepper flakes
- 4 sprigs fresh dill
Equipment/Utensils:
- Medium saucepan
- Jars with lids (quart-sized or pint-sized)
- Large bowl
- Tongs or slotted spoon
Preparation Steps:
- Prepare Okra: Wash the okra and trim off the stems.
- Make Brine: In a medium saucepan, combine vinegar, water, sea salt, and sugar. Bring to a boil, stirring until the salt and sugar dissolve. Remove from heat and let cool.
- Prepare Jars: Place garlic cloves, mustard seeds, black peppercorns, red pepper flakes, and fresh dill into each jar.
- Pack Okra: Pack the okra into the jars, leaving about 1/2 inch of space at the top.
- Add Brine: Pour the cooled brine over the okra, ensuring the okra is fully submerged. Seal jars with lids.
- Pickle: Store the jars in the refrigerator for at least 24 hours before consuming to allow the flavors to develop.
Nutritional Information (Per Serving):
- Calories: 30
- Total Fat: 0g
- Saturated Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 1g
Vitamins and Minerals (Per Serving):
- Vitamin A: 5%
- Vitamin C: 10%
- Calcium: 4%
- Iron: 2%
- Magnesium: 6%
Pickled Okra is not only a flavorful and crunchy treat but also a great way to enjoy okra year-round. Its tangy and spicy profile pairs wonderfully with a variety of dishes or can be savored on its own.
