Sweet and Sour Pickled Okra
Sweet and sour pickled okra offers a unique flavor combination primarily found in South American and Asian cuisines. The delicately spiced, sweet and sour brine enhances okra's natural crispness, while the ginger and cloves add a distinctive aroma. This pickled vegetable is a perfect addition to salads, grilled meats, or even as a standalone snack. Easy to prepare and shelf-stable for weeks in the refrigerator, it's an delicious homemade condiment that's always on hand.
Ingredients for this recipe
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Preparation Steps
1
Thoroughly wash the okra in cold water and pat dry. Trim the stems, being careful not to cut into the pod, which helps prevent excessive sliminess.
2
Sterilize the canning jars and lids in boiling water for 10 minutes. Let them air dry completely.
3
Pack the okra into the sterilized jars, evenly distributing the garlic cloves, mustard seeds, black peppercorns, dill sprigs, cloves, and thinly sliced ginger among the jars.
4
In a medium saucepan, bring the vinegar, water, salt, and sugar to a boil, stirring until all ingredients are completely dissolved.
5
Pour the hot brine over the okra in the jars, ensuring the okra is fully submerged. Leave about ½ inch (1 cm) of headspace at the top of each jar.
6
Seal the jars and let them cool to room temperature. Then, refrigerate for at least 48 hours to allow the flavors to meld.
7
The sweet and sour okra will reach its best flavor after 1 week, but it can be enjoyed after 2-3 days.
