This pickled okra is satisfyingly crunchy, tangy, and delicious! Anything pickled tastes so much better! Plus, it's actually super simple to pickle okra, so if you've never pickled something before, this is a great recipe to start with!
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The Best Pickled Okra Recipe
I love pickled okra! Pickled okra is a healthy quick snack or addition to any meal! If you like pickles, you're going to love these pickled okra. It's most commonly added to a sauteed dish, added to stews, or stir-fried.
Plus, pickling okra isn't as complicated as you might think! This pickled okra recipe goes through the canning process, but you can skip it and just make some pickled okra for the night. Either way, pickled okra is a great ingredient and a quick snack to have on hand.
Ingredients Needed
- 1lb. fresh okra
- 4 cloves garlic, peeled
- 4 thick slices of lemon
- 2 cups apple cider vinegar
- 2 cups water
- 3 tsp. kosher salt
- 1 tbsp. sugar
- 2 tablespoon mustard seeds
- 1 tablespoon coriander seeds
- 1 tablespoon red pepper flakes
- 1 teaspoon fennel seeds
- 1 teaspoon celery seeds
- 1 teaspoon whole black peppercorns
How To Make Pickled Okra
Step 1: Prep the jar
To start, put a steamer rack at the bottom of a large pot, and place upside-down jars on the rack. Let it boil for 10 minutes.
Step 2: Make the brine
In the meantime, add vinegar, water, salt, and sugar in a medium saucepan. Bring it to a boil to dissolve the salt and sugar, and keep it warm after boiling. Combine all of the pickling spices in a small bowl and stir to combine. Next, put the lemon, spices, and garlic in the hot jars.
Step 3: Fill the jars
Lay out a clean towel on your counter. Use canning tongs to remove the jars from the boiling water and place them on the towel. Place a lemon slice at the bottom of each jar, add a tablespoon of the mixed pickling spices to each jar, and place a peeled garlic clove on top.
Step 4: Add the okra
Pack the okra in the jars, alternating stem-side-up and stem-side-down to allow you to pack the okra well into the jars. The top of the okra should be about an inch from the rim of the jar. Anyway, next, pour the hot pickling liquid over the jars, up to ¼ inch from the rim of the jars. Put the lids back on the jars firmly but not too tight.
Step 5: Canning Okra
Place the packed jars back in the pot with hot water and boil for 15 minutes. Remove the hot jars and place them back on the towel-lined counter or on a wire rack.
Expert Tips
- Make a single serving of picked okra and store it in the fridge to bypass the canning process.
- Make sure to place the jars on a towel so they don't crack from the extreme temperature change.
- If you don't have a large canning pot, use a regular sauce pot and can each jar individually.
- Pint jars are the best to use in this pickled okra recipe because they create the best serving portions.
How To Store Pickled Okra
Canning the okra makes storing it super easy. Just keep them in a temperature-controlled area, preferably a cool, dark place. They will last for up to 1 year. If you didn't can the pickled okra or if you opened it, it will keep in the fridge for up to 1 month.
More Recipes
Pickled Okra Recipe
This pickled okra is satisfyingly crunchy, tangy, and delicious! Anything pickled tastes so much better! Plus, it's actually super simple to pickle okra, so if you've never pickled something before, this is a great recipe to start with!
Ingredients
- 1 lb. fresh okra pods (3 ½ to 4 inches long)
- 4 cloves garlic, peeled
- 4 thick slices of lemon
- 2 cups cider vinegar (5% acidity)
- 2 cups water
- 3 tsp. kosher salt
- 1 tbsp. sugar
- Pickling spices:
- 2 tablespoon mustard seeds
- 1 tablespoon coriander seeds
- 1 tablespoon red pepper flakes
- 1 teaspoon fennel seeds
- 1 teaspoon celery seeds
- 1 teaspoon whole black peppercorns
Instructions
- Put a steamer rack at the bottom of a large pot, and place upside-down jars on the rack. Boil for 10 minutes.
- Place vinegar, water, salt, and sugar in a medium saucepan, bring to a boil to dissolve the salt and sugar, and keep warm.
- Place all of the pickling spices in a small bowl and stir to combine.
- Put the lemon, spices, and garlic in the hot jars.
- Lay out a clean towel on your counter. Use canning tongs to remove the jars from the boiling water.
- Place the hot jars on the towel of your counter.
- Place a lemon slice at the bottom of each jar. Add a tablespoon of the mixed pickling spices to each jar. Place a peeled garlic clove on top of the spices and lemon.
- Pack the okra in the jars, alternating stem-side-up and stem-side-down to allow you to pack the okra well into the jars. The top of the okra should come between 2 and 2.5 cm from the rim of the jar.
- Pour the hot vinegar mixture over the jars, up to ¼ inch from the rim of the jars.
- Place the lids on jars. Screw on the lids firmly but not too tight.
- Place the packed jars back in the pot with hot water.
- Boil for 15 minutes. Remove to a towel-lined counter or to a rack. Avoid putting a hot jar on a cold surface, or else the jar might crack.
Nutrition Information:
Serving Size:
¼ lb.Amount Per Serving: Calories: 50Total Fat: 0gCarbohydrates: 12gFiber: 4gSugar: 5g
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