Pickled Okra
Slightly spicy, with just the right amount of crisp and a bite of delightful tangy brine. Pickled okra is a staple in Southern pantries and after one bite, you'll understand why!
Equipment
- Large stockpot
- 5 Wide mouth pint-size jars with lids
- Canner*
Ingredients
- 1 teaspoon dry mustard
- 2 tablespoons black peppercorns, slightly crushed
- 1 tablespoon dill seed
- 2 tablespoons kosher salt
- 1 tablespoon mustard seed
- 2 teaspoons red pepper flakes
- 2 teaspoons chopped garlic
- 1 medium sweet onion, thinly sliced – about 1-½ cups
- 4 cups white vinegar
- 3-½ pounds whole fresh okra pods, about 3” to 4” in length, with just the very tip of the stem trimmed
Instructions
- Place the kosher salt, the peppercorns, dill seed, dry mustard, mustard seed, red pepper flakes and chopped garlic in a large stockpot.
- Add the sliced onions and the white vinegar.
- Bring the brine to a boil over medium heat. Reduce the heat to medium-low and simmer for 10 minutes.
- Pack the okra pods into five clean, sterilized pint sized jars, alternating top to bottom to fit firmly.
- Ladle the hot brine and spices into the jars, leaving about ¼” headspace (room to the top).
- Then top each with some of the sliced onion. Wipe the top of the jars and seal with clean, sterilized lids.
- Refrigerate the jars or process in a water bath following the jar manufacturer's directions. Ball makes wonderful canning jars and has great step-by-step guidelines to canning safely on their website.
- Let the okra age in the brine for at least 4 to 5 days before serving.
Notes
*If you're not planning on sealing the jars in a water bath, you can store the pickled cooled pickled okra in the refrigerator.