Pickled okra may be a southern thing, but any pickle lover will fall in love with this alternative. You can make it spicier by adding a small chile pepper for each jar.
Pickles aren’t just a condiment in my house. If my Princess and Middle Child had their way, it would be a main course. Leave a jar of pickles on the counter, and watch it empty out with the kids walking by, filling up bowls full of pickles each time.
Those who know Middle Child always ask him if he wants a hamburger on the side with his pickles. They even give him jars of olives and pickles for his birthday! I love pickles, too. I especially have a weakness for pickled okra.
Although okra is associated with warm weather, it is October. And here in San Diego? It’s still hot. And I can find fresh okra in my middle eastern food store. I usually like to make my Perisan Okra Stew with fresh okra. Or perhaps you would like to try it with my Potato Gumbo? But real die hard okra fans pickle okra.
Now if you haven’t made homemade pickles, then you really are missing out on something special. Don’t be intimidated. Pickles are super easy to make. Prep and clean your vegetables, add spices and herbs, pour in hot vinegar and seal.
If I am making a small bath, I don’t bother with hot water canning. I store my pickles in the refrigerator. If you are planning on hot water canning, I have the full directions here.
My favorite herbs to use in making homemade pickles are dill and tarragon. So fragrant and flavorful! For more flavor options, I like to add garlic cloves, peppercorns, red pepper flakes, coriander, fennel and mustard seeds. Can you see why I love homemade pickles so much?
For vinegar choices, many choose to use plain white vinegar. But you can also use apple cider vinegar or rice vinegar for again, more flavor! For this recipe, I chose to use apple cider vinegar.
Okra is hollow inside, with membranes filled with seeds. They float in the vinegar mixture when pickled. Because of their odd shape, it is best to alternate stuffing them in the jar stem side up then stem side down. The warm vinegar mix slightly cooks the okra without turning them into pickled mush.
A week in the fridge, and your okra pickles are ready to be devoured. Expand your pickle adventure and try these beauties out!
- 2 lbs fresh okra
- 2 cups water
- 2 cups cider vinegar
- 1/4 cup kosher salt
- 4 garlic cloves
- 1 tsp whole peppercorns
- 1 tsp fennel seeds
- 1 TBS coriander seeds
- 4 sprigs fresh dill
- 2 springs fresh tarragon
- Wash and trim stems from Okra, leaving tops intact.
- Pack cleaned okra tightly into 2 sanitized 1-pint jars.
- Divide equally into the 2 jars, garlic cloves, peppercorns, fennel seeds, coriander seeds, fresh dill and fresh tarragon.
- In a small pot, bring water, cider vinegar and salt to a boil.
Pour hot vinegar liquid over the okra in both jars, leaving 1/2-inch headspace.
- If you are going to store in the refrigerator, cool until room temperature first then refrigerate. Pickles will be ready in 7-10 days.
If you are canning your pickles, click HERE for canning instructions.