Crunchy, briny, with a little bit of spice, pickled okra is one of my favorite ways to eat okra
It’s late summer, and I am loading up on okra from the farm stand; I want to preserve it so I can have it for months to come.
Pickled okra is excellent right out of the jar, but that’s not the only way you can eat it; it is also great in salads, bloody mary’s, sandwiches, potato or pasta salads, cut in half, and stuffed with pimento cheese, on charcuterie boards, and yes, even deep fried.
Pickled vegetables will help improve digestion because they are full of the good bacteria known as probiotics. They are good for fighting disease, and carotene is proven to be great at lowering the risk of cancer. So anytime I can capture something in a jar and make it even better for me, I do and hope you will.
Pickled Okra
Crunchy, Briny, and a little spice
Equipment
- 2 16 ounce canning jars with lids
Ingredients
- 1 pound Fresh okra, the smaller, the better.
- 4 cloves Garlic smashed
- 4 slices lemon about ⅓ inches thick.
- 2 cups cider vinegar you can substitute white
- 2 cups water
- 2 tbsp kosher salt
- ⅓ cup sugar
- 2 tbsp mustard seeds
- 1 tbsp red pepper flakes or one large dried chili pod cut in half
- 2 tsp celery seeds
- 2 tsp whole peppercorns
- 2 tsp dried dill seeds or a few sprigs of fresh dill
Instructions
- Wash your okra well, and trim off the tops without taking the entire top off
- Bring the water, sugar, salt, and vinegar to a boil and simmer for 2 minutes to ensure the sugar and salt are dessolved.
- Place a sliced lemon and 2 cloves of garlic in the bottom of each jar.
- Next, split the spices evenly between the jars.
- Pack the jars as tightly as possible, I alternate them to help them fit better.
- Pour the brine over and top with a slice of lemon.
- Okra will float, and the lemon will help hold them down.
- Store in the refrigerator; they will last for months, and you can start eating them in about five days.
Tried this recipe?Let us know how it was!