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
Nutrition
- Serving Size: 1 serving
- Calories: 5
- Sugar: 0
- Sodium: 290
- Fat: 0
- Carbohydrates: 1
- Fiber: 0
- Protein: 0
- Cholesterol: 0