Ingredients
Scale
- 1 pound fresh okra
- 2 cups white vinegar
- 2 cups water
- 2 tablespoons kosher salt
- 2 teaspoons sugar
- 4 cloves garlic, peeled
- 2 teaspoons dill seeds
- 1 teaspoon mustard seeds
- 1/2 teaspoon red pepper flakes (optional for extra heat)
- 4 clean pint-sized canning jars with lids and rings
Instructions
- Wash the okra and trim the stem ends, leaving the caps intact.
- In a large pot, combine the vinegar, water, kosher salt, and sugar. Bring to a boil, stirring until the salt and sugar are dissolved.
- Pack the okra into the jars, fitting them in snugly.
- To each jar, add 1 clove of garlic, 1/2 teaspoon of dill seeds, 1/4 teaspoon of mustard seeds, and a pinch of red pepper flakes if using.
- Pour the hot vinegar mixture over the okra in each jar, leaving about 1/2 inch of headspace at the top.
- Use a clean knife or a thin spatula to remove any air bubbles by gently sliding it between the okra and the jar.
- Wipe the rims of the jars with a clean, damp cloth. Place the lids on the jars and screw on the rings until just finger-tight.
- Allow the jars to cool to room temperature. Once cool, check the seals, and then store the jars in the refrigerator.
- Let the okra pickle for at least 1 week before eating for the best flavor.
Notes
- Ensure the okra is fresh and firm for the best texture after pickling.
- The pickling liquid can be adjusted to taste. Feel free to add more sugar for a sweeter brine or more spices for extra flavor.
- The pickled okra will keep in the refrigerator for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Pickles
- Method: Boiling
- Cuisine: Southern
- Diet: Vegan
Nutrition
- Serving Size: 1/2 pint (approximately 4-5 pieces of okra)
- Calories: 50 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg
Keywords: Pickled Okra, Homemade Pickles, Southern Pickles, Spicy Okra, Canning Recipe