Pickled Okra Recipe

Pickled vegetables are one of my favorite ways to add extra flavor and crunch to everyday meals, and this pickled okra is no exception. If you've never tried okra before, this is the perfect place to start. The tangy brine keeps the okra crisp and delicious, making it a great addition to charcuterie boards, sandwiches, salads, or simply enjoyed straight from the jar. Best of all, it's incredibly easy to make and keeps well for weeks.

Course Side Dish

Cuisine International

Keyword okra

Prep Time 15

Cook Time 1

Pickling time 1

Total Time 1 1 15

Servings jar

Calories 399

Author Simone

Equipment

1 large canning jar (about 800 ml / 27 oz)

Ingredients

For the Brine

250 ml apple cider vinegar
250 ml water
2 tbsp salt
2 tbsp sugar
1 lemon sliced

For the Okra

250 grams okra
1 garlic clove

Pickling spices

2 tbsp mustard seeds
1 tsp red pepper flakes
1 tsp fennel seeds
1 tsp peppercorns

Metric - Us customary

Instructions

Combine the apple cider vinegar, water, salt, and sugar in a saucepan. Bring to a boil and stir until the salt and sugar have completely dissolved. Reduce the heat and keep warm.
250 ml apple cider vinegar, 250 ml water, 2 tbsp salt, 2 tbsp sugar
Place clean glass jars in warm water to heat them gently. This helps prevent the glass from cracking when the hot brine is added.
Wash the okra thoroughly and trim the ends. Meanwhile, combine all the pickling spices in a small bowl.
2 tbsp mustard seeds, 1 tsp red pepper flakes, 1 tsp fennel seeds, 1 tsp peppercorns
Carefully remove the warm jars from the water and place them on a kitchen towel. Add a lemon slice, one tablespoon of the spice mixture, and a garlic clove to the bottom of each jar.
1 lemon, 1 garlic clove
Fill the jars with the okra, alternating stem-side up and stem-side down to fit as much as possible.
250 grams okra
Pour the hot brine over the okra until completely covered. Run a knife along the inside edge of the jar to release any trapped air bubbles. Since okra naturally contains some air, you'll likely see a few bubbles continue to rise.
Wipe the rims clean and screw the lids on tightly.
Place the jars in a pot of boiling water and process for 15 minutes. Carefully remove them and place them back on a kitchen towel to cool gradually.
Let cool completely before storing.

Notes

Obviously the total nutritional value is for the entire jar including all the spices.

Nutrition