How to make pickled okra

Versatile Okra Pickles

Pickled okra is delicious straight from the jar, but there are also plenty of ways to combine it with other foods, including sandwiches, salads, appetizers, and Southern-style dishes. Charcuterie Boardor serve with roasted or grilled vegetables. And if you have an abundance of okra in your garden, this is a great way to preserve it.

Ingredients List

1. okra – You’ll need about 1 pound of fresh okra pods. Look for smaller, softer pods, not overripe okra, which can be a bit tough even after pickling.
2. brine – Make a vegetable pickling brine with apple cider vinegar, water, salt and sugar.
3. seasoning – Add fresh dill (or dill seeds), garlic, coriander seeds, whole black pepper, and chili peppers (optional) for added heat and flavor. These versatile seasonings will add some serious flavor to your pickled okra. 😋
4. Pickles bottle – For this recipe you will need some pint size jars and lids (2-3).

How to pickle okra

Prepare the jars

• Inspect Inspect three pint-sized jars for cracks and one ring for rust, discarding any defective items. Wash the glass jars and lids in hot, soapy water and rinse thoroughly to remove all soap residue.
• Disinfect – Fill a large saucepan halfway with water. Bring to a boil, then use tongs to carefully place the jars into the boiling water (leaving about 2 inches between each jar). Add more boiling water so the jars are covered by at least 1 inch. Heat to a boil, cover, reduce heat, and boil for about 10 minutes.
• nice – Use tongs to remove the jars from the pot and place them on a kitchen towel a few inches apart to cool enough to handle. To sterilize the lids, place them in a large bowl and pour boiling water over them.

Pickled okra

• brine – Combine the water, vinegar, salt, sugar, coriander seeds, red chilli and black pepper in a saucepan and bring to a boil over medium heat. Simmer for 2-3 minutes or until the salt and sugar are dissolved.
• rinse Drain the okra and, using a small knife, cut just the stems into 1/4-inch pieces, without cutting through the pods.
• bottled – Divide the okra evenly among the hot sterilised jars and place the okra pods top down into the jars, filling them as much as possible. Add more okra top-side up into any gaps, packing them in. Add a clove or two of garlic, the chilli (if using) and a sprig of dill to each jar.
• pour Add hot salted water so the okra is completely submerged. Run a small spatula or spoon around the inside of the jar, nudging everything around to release any air bubbles.
• wipe Wipe the rims of each jar with a clean cloth and screw the lids on tightly.

Two pickling methods

• Instant pickled okra – If you want to pickle the okra quickly, allow the jar to cool and then place it in the refrigerator. Allow it to mature in the refrigerator for 24-48 hours before enjoying your pickled okra.
• Canned okra cooked in water – If you are canning okra in a water bath, carefully transfer the pickled okra in sealed jars to a water bath (I used the same water I sterilized the jars in). Make sure the jars are covered in 1-2 inches of water, cover, bring to a boil and simmer for about 15 minutes.
• Turn off the heat, remove the lid from the pot and let sit for 5 minutes. Then remove the jars from the pot with tongs and place them on a towel-lined counter (a cold surface can cause the glass to shatter). Cool completely before storing in the pantry.

Recipe Variations

1. Make HarveyFeel free to add other fresh herbs to enhance the flavor of your pickled okra. Fresh oregano, rosemary, and thyme are great choices.
2. Add citrus It’s got a nice tart kick to it, and adding a slice of lemon to the jar gives it a subtle citrus flavor.
3. Make MildDon’t like spicy food? No red peppers or chillies please.

Tips and Tricks

1. Choose smaller okra, about 3 to 4 inches long, so that they will fit snugly into the jar.
2. Fill each jar with plenty of okra, but be careful not to pack too many as the pods will get crushed.
3. Use kosher salt or pickling salt if possible. Most table salt contains iodine or anti-caking additives that will affect the pickling process.

Advance preparation and storage methods

Pickled okra is made to be made in advance: Quickly pickled okra will keep in the refrigerator for 1-2 months, and canned pickled okra will keep in a cool, dark place for up to a year.

If you just opened the jar of pickled okra, you can eat it at room temperature, otherwise, chill it. Once you’ve removed a few pieces from the jar, close the lid and store it in the refrigerator until you’re ready to use it all.

How to use pickled okra

Served with vibrant pickled okra Avocado Corn Salad It’s the perfect refreshing summer meal or paired with a traditional Southern dish. Fried chicken gizzard, Southern Tomato Sandwichor Braised pork chopsDon’t forget Sweet iced tea.😉

Great Okra Recipes to Try

1. Flavourful okra stew
2. Oven-baked okra
3. Okra soup
4. Creole Chicken Okra
5. Cajun Okra Gumbo