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!