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 (950 ml) (about 1 lb) fresh small okra pods, stems trimmed
- 2 cups (480 ml) cider vinegar
- 2 cups (480 ml) 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