Best Pickled Okra Ever
A delightfully crispy and tangy pickled okra that's perfect for snacking or adding to your favorite dishes. It's not overly spicy or sour, making it an ideal summertime or picnic snack.
Ingredients
- 1 pound fresh okra
- 2 cups white vinegar
- 2 cups water
- 3 tablespoons pickling salt
- 4 cloves garlic peeled
- 4 sprigs fresh dill or 1 teaspoon dried dill per jar
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- 1 hot pepper sliced, optional
Instructions
Prepare the Jars
- Sterilize canning jars and lids by boiling them in a large pot of water for 10 minutes. Remove and let them dry.
Prepare the Okra
- Wash the okra and trim the stems, leaving the caps intact.
Make the Brine
- In a large pot, combine the vinegar, water, and pickling salt. Bring to a boil, stirring until the salt is dissolved. Remove from heat.
Pack the Jars
- Place one clove of garlic, one sprig of dill, a few mustard seeds, and a few peppercorns in each sterilized jar. Add a slice of hot pepper if using. Pack the okra into the jars, standing them upright.
Add the Brine
- Pour the hot brine over the okra in the jars, leaving about 1/2 inch of headspace. Use a canning funnel for easier pouring if needed. Tap the jars gently to remove any air bubbles.
Seal the Jars
- Wipe the rims of the jars with a clean, damp cloth. Place the lids on the jars and screw on the bands until fingertip tight.
Process the Jars
- Place the jars in a boiling water bath for 10 minutes. Make sure the water covers the jars by at least 1 inch. Remove the jars and let them cool completely.
Store and Enjoy
- Once the jars are cool, check the seals. Store the pickled okra in a cool, dark place for at least 2 weeks before eating to allow the flavors to develop.