Spicy Pickled Okra
Pickled okra is a classic recipe enjoyed in many parts of the world, particularly in the American South. Many people love okra's natural crispness and spicy, vinegary flavor, especially alongside grilled meats or sandwiches. What's special about okra is that it retains its texture even without heat treatment, so it doesn't lose its texture during pickling. The recipe is quick to make, and the aging process enhances the flavor even more. Try this home pickling technique to always have a jar of tasty, spicy okra in your pantry!
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, as this can increase sliminess.
2
Sterilize the canning jars and lids in boiling water for 10 minutes, then let them air dry.
3
Pack the okra into the sterilized jars. Distribute the garlic cloves, mustard seeds, black peppercorns, fresh dill and sliced chili pepper evenly among the jars.
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 completely dissolved.
5
Carefully pour the hot pickling liquid into the jars, ensuring the okra is completely submerged. Leave 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 okra will taste best after 2 weeks of aging, but it can be enjoyed after just a few days.
