Pickled Okra

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Servings: 4 Difficulty: Intermediate
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Crisp, tangy pickled okra with garlic and mustard seeds, perfect for sandwiches or as a zesty side dish.
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Pickled Okra

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 63.4

Description

This classic Southern-style pickled okra recipe delivers a delightful crunch and tangy flavor profile that complements any meal. The combination of fresh okra pods, aromatic garlic cloves, and savory mustard seeds creates a vibrant side dish that is both refreshing and satisfying. The vinegar brine preserves the natural texture of the okra while infusing it with a sharp, appetizing zest. Ideal for hot summer lunches, this dish pairs beautifully with fried chicken, barbecue, or simple sandwiches. Whether served chilled straight from the jar or at room temperature, these pickles add a punch of flavor to your table. They are also excellent for preserving the harvest, allowing you to enjoy homegrown produce long after the growing season has ended. A timeless addition to any pantry, these pickled okra pods are easy to make and sure to become a family favorite.

Ingredients

Directions

  1. Sterilize pint jars by washing in hot soapy water and rinsing thoroughly, or running them through a dishwasher cycle.
  2. Place the mustard seeds, kosher salt, garlic cloves, and hot pepper into each sterilized jar.
  3. Trim the stems from the okra pods but leave the tips intact to prevent brine from entering the pod.
  4. Pack the okra pods tightly into the jars, arranging them points down.
  5. In a saucepan, combine 1 quart of vinegar and 1 cup of water.
  6. Bring the vinegar mixture to a brief boil over medium-high heat, then immediately remove from heat.
  7. Carefully pour the hot vinegar mixture over the okra in the jars, leaving 1/2 inch of headspace at the top.
  8. Wipe the rims of the jars with a clean damp cloth to remove any residue.
  9. Place lids on the jars and screw on bands until fingertip tight.
  10. Process the jars in a boiling water bath canner for 5 minutes.
  11. Remove jars from the canner and let them cool undisturbed on a wire rack for 12 to 24 hours.
  12. Check seals to ensure they are secure before storing in a cool, dark place.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 63.4kcal
% Daily Value *
Total Fat 0.4g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 7482.8mg312%
Total Carbohydrate 14.2g5%
Dietary Fiber 5.8g24%
Sugars 2.8g
Protein 3.7g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use wide-mouth jars for easier packing of okra pods.

Do not boil the vinegar mixture for an extended period, as this can cause it to lose acidity, which is crucial for safe preservation.

For the best flavor development, wait at least 6 weeks before eating the pickled okra.

This recipe won 1st place at the 2000 County Fair.

Keywords: pickled, okra, southern, garlic, mustard seed, vinegar, preserved, side dish, canning, vegan, tangy, crispy, brine, jars, water bath, summer, condiment, homemade, spicy, garlic cloves, kosher salt
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