Pickled Okrais spicy, tangy, and insanely flavorful. The most satisfying crunch will make it your new favorite snack. Besides, pickling okra at home is easier than you think!
Many people dont like okra because it can be slimy. Honestly, though, okras slime level depends on how its prepared! Since pickling okra involves absolutely no cutting of the pod, pickled okra is slime-free and super crunchy. 😅
Besides having a delightful texture, it just tastes darn good. Pickled okra boasts all the rich flavors of okra itself, plus garlicky notes, fresh dill, and some spicy pepper. Its unbelievably tasty.
Versatile Pickled OkraPickled okra is so good that youll munch on it straight out of the jar. But there are a lot of ways to use it with other foods, too. Try it in a sandwich, a salad, antipasto, a Southern-themedcharcuterie board, or alongside roasted or grilled veggies. And if you have your own garden with an abundance of okra, this is the perfect way to preserve it.
Ingredient List- Inspectthree pint-sized jars for cracks and rings for rust, discarding any defective ones. Wash the glass jars and lids in hot, soapy water, then rinse them well to remove all soap residue.
- Disinfect- Fill a large stockpot halfway with water. Bring to a boil and carefully lower the jars into the boiling water with canning tongs (make sure theyre about 2 inches apart). Add more boiling water to cover the jars by at least an inch. Heat to a rolling boil, cover, reduce heat, and let them boil for about 10 minutes.
- Cool- Remove the jars with canning tongs from the pot and let them cool enough to handle on a kitchen towel several inches apart. To sterilize the lids, place lids in a large bowl and pour boiling water over them.
- Brine- Bring the water, vinegar, salt, sugar, coriander seeds, red pepper flakes, and black peppercorn to a boil in a saucepan over medium-high heat. Simmer for 2-3 minutes or until the salt and sugar dissolve.
- Rinsethe okra and pat dry. Trim just the stems to around ¼ inch with a small knife, avoiding cutting the pods.
- Pack Jars- Divide okra evenly between the hot, sterilized jars, filling the jar as much as possible with the okra pods top down. Fill in gaps with additional okra top side up. Add a garlic clove or two, chili peppers (if using), and a sprig of dill to each jar.
- Pourthe hot brine in, ensuring the okra is entirely submerged. Run a small spatula or spoon around the inside of the jars, gently shifting everything slightly to release air bubbles.
- Wipethe rim of each jar with a clean cloth and screw the lids on tight.
- Quick Pickled Okra-For quick pickled okra, allow the jars to cool and put them in the refrigerator. Allow them to cure in the refrigerator for 24-48 hours, and enjoy the okra pickles.
- Water Bath Canned Okra- For water-bath canned okra, carefully transfer the sealed jars with pickled okra to the hot water bath (I used the same water the jars disinfected in). Make sure theyre submerged by 1-2 inches of water, cover, bring to a rolling boil, and simmer for about 15 minutes.
- Turn the heat off, remove the lid from the pot, and wait 5 minutes. Then remove the jars with canning tongs from the pot and set them on a kitchen-towel-lined counter (NOT a cold surface, or the glass may crack!). Let them cool completely before storing them in your pantry.
