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pickled okra recipe how to make homemade pickles refrigerator canning water bath

Pickled Okra Recipe

By Kimberly Killebrew
A classic Southern favorite, tender, flavorful, and oh so delightfully crunchy, pickled okra may just become a new favorite!
5 from 20 votes
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 18

Ingredients
 
 

  • 2 pounds fresh young and tender okra pods , rinsed and trim the stems to 1/4 inch in length; do not trim the pointy ends
  • 2 cups white vinegar
  • 2 cups water
  • 3 tablespoon kosher salt or pickling salt (do not use regular table salt or salt with additives)
  • 1 tablespoon granulated sugar
  • 3 cloves garlic , left whole or quartered
  • 1 tablespoon coriander seeds
  • 1 tablespoon yellow mustard seeds
  • 1 tablespoon dill seeds (or 2 teaspoons dried dill or 4 fresh dill sprigs; if canning use dried or seeds, not fresh)
  • 1 teaspoon black peppercorns
  • 1/2 teaspoon red pepper flakes , alternatively use whole red chiles

Instructions
 

  • Make the brine: Place vinegar, water, salt, and sugar in a medium saucepan and bring it to a boil until the salt and sugar are dissolved. Reduce the heat to low to keep it hot.
  • If using one large jar, place all of the herbs and spices and garlic in the bottom of the jar. If using pint jars, stir the spices together and divide them up equally between the three jars along with garlic. Be sure to use clean, sterilized jars.
  • Pack the okra into the jars, as many as you can fit. Packing them stem side up makes them easier to grab from the jar but to fit more of them into the jar you can alternate stem side up/stem side down.
    Pour the hot brine over the okra and fill the jars up, leaving 1/4 inch from the tops of the jars. Stick a clean knife down into the jar, running it between the okra to eliminate any air bubbles. Wipe the rims of the jars and screw on the lids.
    Let the jars cool completely, then transfer them to refrigerator. Let them chill for a few days before eating them to give them time to absorb the flavors and for the texture to improve.
    Makes 3 pints.
  • For Canning: If you are canning the pickled okra, follow standard water bath canning procedures and process the jars for 10 minutes. Carefully remove the jars and let them sit undisturbed until cool, then store in a cool dark place.

Nutrition

Calories: 31kcalCarbohydrates: 5gProtein: 1gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gSodium: 1169mgPotassium: 170mgFiber: 2gSugar: 1gVitamin A: 379IUVitamin C: 12mgCalcium: 56mgIron: 1mg
Course Appetizer, Side Dish, Snack
Cuisine American, Southern
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