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 seeds
- 1 teaspoon mustard seeds
- 1 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.
- In each sterilized canning jar, place 2 cloves of garlic and 2 sprigs of dill.
- Pack the okra tightly into the jars.
- Add dill seeds, mustard seeds, and red pepper flakes to each jar.
- Pour the hot brine over the okra, leaving about 1/2 inch headspace.
- Remove any air bubbles with a non-metallic utensil.
- Wipe the jar rims clean and place the lids and rings on.
- Process in a boiling water bath for 10 minutes.
- Let the jars cool completely before storing. The okra will be ready to eat after 24 hours.
Notes
- Ensure your jars and lids are sterilized before use.
- For best results, use fresh okra.
- Allow the pickled okra to sit for at least 24 hours before consuming for flavors to meld.
- Prep Time: 20 min
- Cook Time: 10 min
- Category: Preserves
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 15
- Sugar: 2g
- Sodium: 300mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: pickled okra, crunchy okra, canning, preserving, southern recipe, spicy pickles, homemade pickles