Homemade Pickled Okra
Pickled okra might be a Southern classic, but its crunchy, tangy bite makes it a must-try for any pickle lover. Customize the heat by slipping a small chili pepper into each jar for a spicy twist!
Servings 24
Calories 29kcal
Ingredients
- 2 lbs fresh okra
- 2 cups water
- 2 cups cider vinegar
- ¼ cup kosher salt
- 4 garlic cloves
- 1 teaspoon whole peppercorns
- 1 teaspoon fennel seeds
- 1 tablespoon coriander seeds
- 4 sprigs fresh dill
- 2 springs fresh tarragon
Instructions
- Wash and trim stems from the 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 ½-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.
Notes
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 hot water canning instructions. Store in a dark cool place.
Yield: This recipe makes 1-pint jars.
TO STORE: You can store your pickles in the refrigerator where it will last for months. If hot water canned, it can last for at least a year.
Nutrition
Serving: 1pickle | Calories: 29kcal | Carbohydrates: 5g | Protein: 2g | Sodium: 2366mg | Fiber: 2g | Sugar: 2g
