Pickled Okra Recipe

Spicy, tangy, and insanely flavorful! The most satisfying crunch will make it your new favorite snack. Besides, pickling okra at home is easier than you think!

Course Condiment, Snack

Cuisine American, Southern

Diet Gluten Free

Prep Time 15

Pickling Time 24

Total Time 39

Servings

Calories 33kcal

Author Imma

Equipment

2-3 pint jars with lids

Ingredients

1 pound (450g) fresh okra pods, stems trimmed
2 cups (475ml) water
2 cups (475ml) apple cider vinegar
2 tablespoons (17g) kosher salt
1 tablespoon (12g) sugar (optional flavor enhancer)
1 tablespoon (5g) coriander seeds
1 teaspoon (5g) red pepper flakes
1 teaspoon (6g) whole black peppercorns
4-6 cloves garlic, peeled and smashed
2-4 chili peppers (optional)
3-6 sprigs fresh dill

Instructions

How to Pickle Okra

Inspect three pint-sized jars for cracks and rings for rust, discarding any defective ones. Wash the glass jars and lids in hot, soapy water, then rinse them well to remove all soap residue.
Fill a large stockpot halfway with water. Bring to a boil and carefully lower the jars into the boiling water with canning tongs (make sure they're about 2 inches apart). Add enough boiling water to cover the jars by at least an inch. Heat to a rolling boil, cover, reduce heat, and let them boil for about 10 minutes.
Remove the jars with canning tongs from the pot and let them cool enough to handle on a kitchen towel several inches apart. To sterilize the lids, place lids in a large bowl and pour boiling water over them.
Bring the water, vinegar, salt, sugar, coriander seeds, red pepper flakes, and black peppercorn to a boil in a saucepan over medium-high heat. Simmer for 2-3 minutes or until the salt and sugar dissolve.
Rinse the okra and pat dry. Trim just the stems to around ¼ inch with a small knife, avoiding cutting the pods.
Divide okra evenly between the hot, sterilized jars, filling the jar as much as possible with the okra pods top down. Fill in gaps with additional okra top side up. Add a garlic clove or two, chili peppers (if using), and a sprig of dill to each jar.
Then, pour the hot brine in, ensuring the okra is entirely submerged. Run a small spatula or spoon around the inside of the jars, gently shifting everything slightly to release air bubbles.
Wipe the rim of each jar with a clean cloth and screw the lids on tight.

Two Methods

Quick pickled okra: allow the jars to cool and transfer them to the fridge. Allow them to cure in the refrigerator for 24-48 hours, and enjoy the okra pickles.
Water-bath canned okra: carefully transfer the sealed jars with pickled okra to the hot water bath (I used the same water the jars disinfected in). Make sure they're submerged by 1-2 inches of water, cover, bring to a rolling boil, and simmer for about 15 minutes.
Turn the heat off, remove the lid from the pot, and wait 5 minutes. Then remove the jars with canning tongs from the pot and set them aside on a kitchen-towel-lined counter (NOT a cold surface, or the glass may crack!). Let them cool completely before storing them in your pantry.

Nutrition