Pickled Okra Recipe: Crunchy and Tangy
Crunchy, tangy Southern pickled okra.
Ingredients
- 1½ lbs small fresh okra
- 4 garlic cloves
- 4 dried red chiles
- 2 tsp dill seeds
- 2 tsp mustard seeds
- 1 tsp peppercorns
- 3 cups water
- 3 cups white vinegar
- ⅓ cup pickling salt
Instructions
- Pack sterilised jars with okra and spices.
- Boil water, vinegar, and salt.
- Pour hot brine over okra, leaving ½-inch headspace.
- Process in a boiling water bath for 10 minutes.
- Cool 24 hrs; cure 2–4 weeks before eating.
Notes
- Use small pods only for crunch
- Sealed jars keep for 1 year
- Try a spicy or Bloody Mary variation
- Perfect with cold beer or Bloody Marys