Pickled Okra: A Crunchy, Tangy Delight
Experience the vibrant taste of pickled okra, a crunchy snack that adds a zesty flair to any dish. This easy recipe brings together fresh okra and a flavorful brine of vinegar, garlic, and spices, making it a perfect addition to salads, sandwiches, or enjoyed solo. With just a few simple ingredients and steps, you’ll create a delightful treat that will impress family and friends alike.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Approximately 4 servings 1x
- Category: Snack
- Method: Pickling
- Cuisine: Southern
Ingredients
Scale
- 1 lb fresh okra
- 1 cup distilled white vinegar
- 1 cup water
- 4 garlic cloves, crushed
- 2 tbsp non-iodized salt (kosher or sea salt)
- 1 tbsp mustard seeds
- 1 tsp whole peppercorns
- ½ tsp red pepper flakes (adjust to taste)
- 1 tsp sugar
Instructions
- Prepare the Brine: In a saucepan, combine water, vinegar, salt, and sugar. Heat over medium until dissolved.
- Add Flavoring: Stir in garlic cloves, mustard seeds, whole peppercorns, and red pepper flakes. Simmer for 5 minutes.
- Pack Jars: Sterilize glass jars by boiling them briefly. Pack with fresh okra tightly but leave space for brine.
- Pour Brine: Ladle hot brine over okra until submerged. Tap jars gently to release air bubbles.
- Seal & Cool: Seal jars with lids while warm and cool completely at room temperature before refrigerating.
- Chill Before Serving: For optimal flavor, refrigerate for at least 24 hours before enjoying.
Nutrition
- Serving Size: 3 oz (85g)
- Calories: 30
- Sugar: 1g
- Sodium: 470mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Experiment with different spices like dill or adjust the level of red pepper flakes for added heat. Store pickled okra in airtight jars in the refrigerator; they can last up to two months unopened.