Oh, let me tell you about the *best pickled okra ever*! I can’t get enough of these crunchy, tangy delights that can elevate any meal or snack. Growing up in the South, pickling was a cherished tradition in my family, and this recipe has been passed down like a precious secret. There’s just something magical about the way the vinegar and spices come together to create a flavor explosion in every bite. Trust me, when you pop open a jar, the aroma will whisk you away to summer picnics and backyard barbecues. Plus, they’re super easy to make! You’ll want to keep a jar (or two!) on hand at all times. Let’s dive into this deliciousness—you’re going to love it just as much as I do!
Ingredients List
- 1 pound fresh okra, trimmed
- 2 cups distilled white vinegar
- 1 cup water
- 1 tablespoon salt
- 1 tablespoon sugar
- 4 cloves garlic, peeled
- 2 teaspoons dill seeds
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- 1/2 teaspoon red pepper flakes
How to Prepare the Best Pickled Okra Ever
Alright, let’s get into the nitty-gritty of making these fabulous pickled okra! Don’t worry; it’s super simple, and I promise you’ll be so proud once you get those jars filled. Ready? Let’s go!
Step-by-Step Instructions
- First things first, wash your fresh okra under cold water, making sure to get rid of any dirt. Then, trim the stems—just a little snip is all you need to do!
- In a medium pot, combine the distilled white vinegar, water, salt, and sugar. Bring this mixture to a boil over medium heat. I love watching the sugar dissolve and the vinegar bubble—it’s like a little cooking show right in my kitchen!
- While that’s heating up, grab your sterilized jars. Pack the okra tightly into each jar along with a few cloves of peeled garlic, dill seeds, mustard seeds, black peppercorns, and a sprinkle of red pepper flakes. You can adjust the spice level to your liking here—don’t be shy!
- Once your vinegar mixture is boiling, carefully pour it over the packed okra, making sure to leave about 1/2 inch of headspace at the top of each jar. This is key to ensuring a good seal!
- Seal the jars with lids and let them cool to room temperature. Oh, the anticipation is real at this point! You’ll want to refrigerate them for at least 2 days before diving in to let those flavors mingle and develop.
And just like that, you’ve prepared the best pickled okra ever! Trust me, the wait will be worth it when you finally get to enjoy these tangy, crunchy delights.
Nutritional Information
Now, let’s talk numbers! Here’s the estimated nutritional breakdown for the best pickled okra ever, so you know what you’re munching on. Each jar contains about 50 calories, with 0g of fat and 2g of sugar. You’ll get around 2g of protein and 4g of fiber, making these little gems not just tasty but a wholesome addition to your diet. Keep in mind, this is just an estimate, but it gives you a good idea of what to expect!
Why You’ll Love This Recipe
- Quick and easy preparation—perfect for busy days!
- Uses simple, fresh ingredients that you can find at any grocery store.
- Deliciously crunchy with a perfect balance of tang and spice.
- Great for snacking, adding to salads, or serving alongside your favorite dishes.
- Homemade pickled okra beats store-bought any day, trust me!
Tips for Success
To make sure you really nail the best pickled okra ever, here are my top tips! First off, always use the freshest okra you can find. It makes a huge difference in texture and flavor—trust me, that crunch is everything! When it comes to spices, don’t be afraid to experiment a little. If you love heat, add more red pepper flakes, or try a pinch of cayenne for an extra kick.
Also, ensure your jars are properly sterilized before packing them with okra. This helps prevent any unwanted bacteria from ruining your hard work! And once they’re sealed, let them hang out in the fridge for at least two days before digging in. This waiting period allows all those flavors to blend beautifully. Finally, enjoy your pickled okra within two months for the best taste. Happy pickling!
Variations
Now, let’s have some fun with variations on the best pickled okra ever! You can easily switch things up by adding different spices. For a zesty twist, why not throw in some slices of fresh jalapeño or a dash of cumin? If you’re feeling adventurous, try adding some sliced carrots or cauliflower florets alongside the okra for a colorful mix! You could even experiment with herbs—add a few sprigs of fresh cilantro or thyme to the jars for a unique flavor profile. The possibilities are endless, and that’s what makes pickling so exciting! Get creative and find your perfect blend!
Storage & Reheating Instructions
Storing your best pickled okra ever is a breeze! Once you’ve sealed your jars, pop them in the refrigerator. They’ll stay fresh and scrumptious for up to 2 months—if they last that long! Just make sure the lids are tightly sealed to keep those tangy flavors intact. When you’re ready to enjoy them, there’s no need to reheat—these crunchy bites are best served cold right from the jar. They make a delightful addition to salads, sandwiches, or even as a snack on their own. Trust me, you’ll want to keep these on hand!
FAQ Section
Can I use frozen okra for this recipe?
While fresh okra is definitely best for that perfect crunch, you can use frozen if that’s what you have. Just make sure to thaw and drain them well before pickling!
How long do I need to wait before eating?
You’ll want to wait at least 2 days after pickling to let those flavors develop fully. Trust me, it’s worth the wait for the best pickled okra ever!
Can I add other vegetables?
Absolutely! You can get creative by adding sliced carrots, cauliflower, or even bell peppers. Just remember to adjust the pickling time if you’re adding larger pieces!
Do I need to water bath can them?
Nope! For refrigerator pickles like these, a water bath isn’t necessary. Just make sure your jars are properly sterilized, and you’re good to go!
How should I serve pickled okra?
Enjoy them as a crunchy snack, toss them into salads, or serve them alongside your favorite Southern dishes. They add a delightful zing to any meal!
best pickled okra ever: 5 reasons to savor this recipe
- Total Time: 2 days and 25 minutes
- Yield: 4 pint jars 1x
- Diet: Vegetarian
Description
This recipe will guide you to make the best pickled okra ever.
Ingredients
- 1 pound fresh okra
- 2 cups distilled white vinegar
- 1 cup water
- 1 tablespoon salt
- 1 tablespoon sugar
- 4 cloves garlic, peeled
- 2 teaspoons dill seeds
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- 1/2 teaspoon red pepper flakes
Instructions
- Wash the okra under cold water and trim the stems.
- In a pot, combine vinegar, water, salt, and sugar. Bring to a boil.
- Pack the okra into sterilized jars with garlic, dill seeds, mustard seeds, peppercorns, and red pepper flakes.
- Pour the boiling vinegar mixture over the okra, leaving 1/2 inch of headspace.
- Seal the jars with lids and let them cool to room temperature.
- Refrigerate for at least 2 days before enjoying.
Notes
- Store in the refrigerator for up to 2 months.
- Adjust spice levels to your preference.
- Use fresh okra for best results.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Pickling
- Cuisine: Southern
Nutrition
- Serving Size: 1 jar
- Calories: 50
- Sugar: 2g
- Sodium: 500mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
Keywords: best pickled okra ever
