Spicy Pickled Okra
Spicy pickled okra is a traditional recipe enjoyed primarily in Southern American and Asian cuisines. The natural crunchiness and slightly viscous texture of okra are perfectly complemented by the vinegary brine and spicy chili, creating a unique flavor profile. This dish is a great accompaniment to grilled meats, salads, or even enjoyed on its own as a crunchy snack. The recipe is easy to make and stays fresh in the refrigerator for a long time. Try this homemade pickling method to always have a tangy treat on hand!
Ingredients for this recipe
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Preparation Steps
1
Thoroughly wash the okra in cold water and pat dry with paper towels. Trim the stem ends, being careful not to cut into the pods to prevent them from becoming slimy.
2
Sterilize canning jars and lids in boiling water for 10 minutes, then let them air dry completely.
3
Pack the okra into the jars, distributing the garlic, mustard seeds, black peppercorns, fresh dill, and chopped chili peppers evenly among them.
4
In a medium saucepan, combine the vinegar, water, salt, and sugar. Bring to a boil over medium heat, stirring until the salt and sugar are fully dissolved.
5
Pour the hot brine over the okra, ensuring it is completely submerged, leaving about ½ inch (1 cm) of headspace at the top of each jar.
6
Seal the jars tightly and let them cool to room temperature. Then, refrigerate for at least 48 hours to allow the flavors to meld.
7
The pickled spicy okra tastes best after 2 weeks, but it can be enjoyed after just a few days.
