Pickled Okra Recipe: Spicy and Quick
Use the refrigerator method to make easy pickled okra. They can be made spicy or not, according to your preferences.
Ingredients
- ¾-1 pound whole okra washed
- 4 cloves garlic
- 2 bay leaves
- 4-6 sprigs fresh dill
- 1¾ cups white vinegar
- ¾ cup water
- 4 teaspoons salt un-iodized
- 1 teaspoon sugar
- 1-2 Tablespoons whole black peppercorns
- 1-1½ teaspoons red pepper flakes optional
Instructions
- Place two garlic cloves and 1 bay leaf in each of two pint sized glass jars.
- Place okra pods in jars alternating stem end up and down. Add dill sprigs.
- Bring water, vinegar, salt and sugar to a boil.
- Remove from heat and stir in peppercorns and red pepper flakes, making sure salt and sugar are dissolved.
- Pour vinegar solution over okra and fill to about ½ inch from top of jar.
- Allow to cool to room temperature before sealing tightly.
- Refrigerate a minimum of 5 days before eating and a maximum of 2 months.
Notes
- Be sure to select young, tender okra. If you've ever grown okra before, you know it can get woody when it is too mature and then it is too tough for pickles (or anything else, for that matter).
- Use un-iodized salt for this recipe!
- A pound of okra pods is slightly too much for two pint sized jars. I would happily throw any extras in gumbo, vegetable beef soup or cook it with a pot of peas. But, if you want exactly the right amount it should be just over ¾ pound.
Nutrition
Calories: 43kcalCarbohydrates: 7gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1566mgPotassium: 212mgFiber: 2gSugar: 2gVitamin A: 576IUVitamin C: 14mgCalcium: 66mgIron: 1mg
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