I opened the fridge to realize we were out of homemade pickles. I proceeded to pickle everything in sight.

I love okra. I have long been absolutely obsessed with it pickled, fried and stewed. But, I’ll admit, I’ve never worked with it in my own kitchen. It seems tricky, too easy to make slimy and unappealing. When I saw a little box at the farmer’s market a few weeks ago, I decided it was time to give it a try. It should be noted that this occurred in the deepest throes of panic, upon realizing I was running out of homemade pickles. I think I pickled eight vegetables in one day. I fell into a groove, mixing brine after brine, jars cooling all over the apartment. It smelled like vinegar in here for days. So, basically, I was a happy camper.

The recipe I was working with was for four pints. I split that in two to pickle a quart. Somehow, there was so much extra brine leftover, that there was enough for a whole extra pint. With that, I made my favorite new cocktail garnish that I will tell you all about next, so don’t throw it out!

Okra Pickles

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Author: Adapted from Linda Ziedrich's The Joy of Pickling
Total Time: 12 minutes
Yield: 1 quart 1x

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Description

These tangy okra pickles are a delightful addition to any pantry, offering a crisp and spicy bite perfect for snacking or garnishing cocktails.

Ingredients

Units Scale

2 large garlic cloves, sliced
1 or 2 small dried or fresh chile peppers
1 tsp dill seeds
1 quart (about 1 pound) fresh small okra pods, stems trimmed
2 cups cider vinegar
2 cups water
1 tbsp pickling salt

Instructions

Sterilize a quart-sized mason jar and its lid by boiling them in water for 10 minutes. Let them air dry on a clean towel.
Place the sliced garlic, chile peppers, and dill seeds into the bottom of the sterilized jar.
Pack the okra pods vertically into the jar, ensuring they are snug but not crushed.
In a medium saucepan, combine the cider vinegar, water, and pickling salt. Bring the mixture to a boil over medium-high heat, stirring until the salt is completely dissolved.
Carefully ladle the hot brine over the packed okra in the jar, leaving about 1/2 inch of headspace at the top.
Wipe the rim of the jar with a clean, damp cloth to remove any residue. Place the lid on the jar and screw on the band until fingertip-tight.
Allow the jar to cool to room temperature before storing it in the refrigerator. Let the okra pickle for at least 24 hours before serving to develop flavor.

Notes

Okra is the perfect shape to pack into a mason jar for pickling, making the process easy and efficient. The leftover brine can be used for other pickling projects or as a tangy addition to cocktails. Store the pickles in the refrigerator and consume within a month for best flavor.

Prep Time: 10 minutes
Cook Time: 2 minutes
Category: Condiment
Cuisine: American