Pickled Okra

Pickled Okra is one of the best ways to preserve the amazing grassy flavor of this vegetable during the summer months. This Pickled Okra has it all; tender and crunchy but not slimy, easy to make, and packs a spicy kick thanks to the garlic, chili, and herbs soaked in a well-balanced brine. Best served alongside a burger, at a BBQ, or can even be a part of your appetizer.

Total Time

25min

5.0

1 Rating

Author: Tina Sawasdee at SideChef

Servings:

Ingredients

•

2 1/4 cups

Okra

•

3 cloves

Garlic , peeled

•

Small Red Chili Peppers

•

1 1/3 cups

Distilled White Vinegar

•

1 1/3 cups

Water

•

1 tsp

Salt

•

1/2 cup

Granulated Sugar

•

as needed

Peppercorns

•

as needed

Mustard Seeds

•

as needed

Whole Coriander Seeds

•

as needed

Dill Seeds

•

Bay Leaf

Cooking Instructions

In a large pot with boiling water, sterilize a jar for at least 10 minutes. Make sure that the water covers the jar. Set aside to cool and use a paper towel to dry.

In a saucepan, add Water (1 1/3 cups) , Distilled White Vinegar (1 1/3 cups) , Salt (1 tsp) , and Granulated Sugar (1/2 cup) . Heat over medium heat for about 5 minutes or until the sugar has dissolved.

Meanwhile, place Okra (2 1/4 cups) , Garlic (3 cloves) , Red Chili Peppers (2) , Peppercorns (as needed) , Mustard Seeds (as needed) , Whole Coriander Seeds (as needed) , Dill Seeds (as needed) , and Bay Leaf (1) into a dried jar.

Pour the pickling liquid to cover the okra. Let the liquid cool down to room temperature. Leave about ½-inch of space from the rim. Wipe the rim and seal it with a lid.

Store the pickles in the fridge for at least three days, but it’s best for a week before opening for the best flavor. Serve on the side of your main dish.

Nutrition Per Serving

CALORIES

134

FAT

0.3 g

PROTEIN

1.9 g

CARBS

32.8 g