Evelyn's Pickled Okra
Transform your harvest into a jar of Southern charm with Evelyn's Pickled Okra—a crisp, tangy, and slightly spicy delicacy perfect for snacking, garnishing, or adding a burst of flavor to your favorite dishes. This small-batch recipe combines fresh okra pods with a bold brine of white vinegar, garlic, dill, and a kick of red pepper flakes, balanced by a touch of sugar. Packed into sterilized jars and processed with care, the okra preserves its delightful crunch while soaking up the vibrant, savory spices. With just 30 minutes of prep time and a week of patience for the flavors to develop, you'll have homemade pickled okra that lasts up to a year. Perfect as a cocktail garnish or a side for charcuterie boards, Evelyn's Pickled Okra is a must-try for preserving seasonal produce with flair.
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Ingredients
- 2 pounds fresh okra pods
- 4 cups white vinegar
- 4 cups water
- 0.25 cup kosher salt
- 2 tablespoons granulated sugar
- 4 whole garlic cloves, peeled
- 4 whole dill sprigs
- 2 teaspoons mustard seeds
- 1 teaspoon red pepper flakes
- 1 teaspoon black peppercorns
Directions
Step 1
Wash the okra pods and trim the stems, being careful not to cut into the pods themselves.
Step 2
Sterilize 4 pint-sized canning jars and their lids by boiling them in water for 10 minutes. Keep them warm until ready to use.
Step 3
In a medium saucepan, combine white vinegar, water, kosher salt, and sugar. Bring the mixture to a boil over medium-high heat, stirring to dissolve the salt and sugar completely. Remove from heat once boiling.
Step 4
Evenly distribute garlic cloves, dill sprigs, mustard seeds, red pepper flakes, and black peppercorns into the sterilized jars.
Step 5
Pack the okra pods vertically into the jars, with the tips pointing upward. Pack them tightly but without crushing them.
Step 6
Pour the hot vinegar brine over the okra, leaving about 1/2 inch of headspace at the top of each jar.
Step 7
Use a clean utensil (like a chopstick) to remove any air bubbles by gently running it along the inside edges of the jars. Add more brine if necessary to maintain the 1/2-inch headspace.
Step 8
Wipe the rims of the jars clean with a damp cloth, place the lids on, and screw on the bands just until fingertip-tight.
Step 9
Process the jars in a boiling water bath for 10 minutes to seal them. Carefully remove the jars and let them cool on a clean towel for 12-24 hours.
Step 10
Check that the jars are sealed by pressing on the center of each lid; it should not pop back. Store any unsealed jars in the refrigerator.
Step 11
Allow the pickled okra to sit for at least 1 week before opening to let the flavors fully develop. Store sealed jars in a cool, dark place for up to 1 year.
Nutrition Facts
| Serving size | (2940.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 628.0 |
| Total Fat 4.5g | 0% |
| Saturated Fat 0.6g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 26965.7mg | 0% |
| Total Carbohydrate 101.9g | 0% |
| Dietary Fiber 31.5g | 0% |
| Total Sugars 39.4g | |
| Protein 20.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 926.5mg | 0% |
| Iron 8.1mg | 0% |
| Potassium 3610.5mg | 0% |
Source of Calories