Pickled Okra
Pickled okra is a staple in Southern American cuisine, prized for its crisp texture and tangy, spicy flavor. This traditional method of preserving okra enhances its natural taste while preventing the sliminess often associated with cooking it. Pickled okra makes a delicious snack, a great addition to charcuterie boards, or a crunchy side dish for fried foods. A pro tip: To ensure a firmer texture, use the freshest okra possible and avoid cutting into the pods before pickling!
Ingredients for this recipe
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Preparation Steps
1
Thoroughly wash the fresh okra and trim the stems, being careful not to cut into the pods.
2
In a saucepan, combine the vinegar, water, salt, and sugar. Bring to a gentle simmer over medium heat, stirring until the sugar and salt are completely dissolved.
3
Pack the okra into a clean glass jar, layering with the garlic cloves, black peppercorns, bay leaves, dill, and red chili flakes.
4
Pour the hot brine over the okra, making sure they are fully submerged. Leave about 1/2 inch of headspace at the top of the jar.
5
Allow the mixture to cool to room temperature. Then, seal the jar tightly and refrigerate for at least 24 hours to allow the flavors to meld.
6
The pickled okra will develop a more complex flavor as it sits. It can be stored in the refrigerator for up to one month.
