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- 1 pound fresh okra, washed and trimmed - 2 cups apple cider vinegar - 1 cup water - 1 tablespoon kosher salt - 2 tablespoons sugar - 2 cloves garlic, peeled - 1 teaspoon black peppercorns - 1 teaspoon coriander seeds - 1 teaspoon dill seeds - 1/2 teaspoon crushed red pepper flakes (adjust for heat) - Fresh dill sprigs (for garnish, optional) When I make pickled okra, I focus on fresh ingredients. Fresh okra shines in this recipe. Look for firm, vibrant pods. They should not be limp. The apple cider vinegar gives the okra its tang. Water helps balance the acidity. For spices, kosher salt adds flavor without being too strong. Sugar balances the tang. Garlic brings depth. I love to add black peppercorns, coriander seeds, and dill seeds. They create a nice flavor mix. Crushed red pepper flakes let you control the heat. You can skip them if you prefer mild pickles. Fresh dill sprigs make a lovely garnish. You can find the full recipe for my pickled okra above. Enjoy the process! Sterilizing the jars Start by cleaning two pint-sized canning jars. Place them in boiling water for ten minutes. This kills germs and keeps your pickled okra safe. After ten minutes, carefully remove the jars and let them cool. Cooking the brine mixture In a medium saucepan, mix two cups of apple cider vinegar, one cup of water, one tablespoon of kosher salt, and two tablespoons of sugar. Heat over medium until it boils. Stir until the salt and sugar dissolve completely. This brine gives the okra its tangy flavor. Adding spices to the brine Once your brine is boiling, add the spices: two cloves of peeled garlic, one teaspoon of black peppercorns, one teaspoon of coriander seeds, one teaspoon of dill seeds, and half a teaspoon of crushed red pepper flakes. Let it simmer for five minutes. This step adds depth and warmth to the brine. Packing the okra into jars Take your fresh, trimmed okra and pack it tightly into the cooled jars. Leave about half an inch of space at the top. This allows the brine to cover the okra fully, ensuring every piece gets flavor. Pouring brine over okra Carefully pour the hot brine over the okra. Make sure each piece is submerged. Leave a little headspace at the top of each jar. This helps with sealing. Sealing the jars and processing options Wipe the rims of the jars with a clean cloth to remove any spills. Place the lids on and screw on the bands until they are fingertip-tight. If you want long-term storage, process the jars in a boiling water bath for ten minutes. If you prefer to refrigerate, let them cool to room temperature first. Enjoy your pickled okra after at least 24 hours for the best taste. For canned okra, store in a cool, dark place for two weeks before eating for the best flavor. For the full recipe, check the details above. To get the best taste from your pickled okra, marinate it for at least 24 hours. This time allows the okra to soak up the tangy brine fully. If you want more heat, add extra crushed red pepper flakes. You can also include sliced jalapeños for a spicy kick. Adjust the heat to your liking by balancing the peppers with the other spices. When canning, always check that your jar seals well. After sealing, press down on the center of each lid. If it pops back, the jar did not seal properly. For safety, process your jars in a boiling water bath for 10 minutes. If you prefer not to can, store your pickled okra in the fridge. It will stay fresh for about a month in an airtight container. Pickled okra pairs well with many Southern dishes. Try serving it alongside fried chicken or collard greens. You can also get creative by adding pickled okra to cocktails like a Bloody Mary. It adds a nice crunch and tang. For appetizers, serve it on a charcuterie board or as a snack. This way, everyone can enjoy its unique flavor! {{image_2}} You can change the flavor of your pickled okra by adding different herbs and spices. Try adding a few bay leaves or mustard seeds for a new twist. You can also play with heat levels. Want it hotter? Add more crushed red pepper flakes or even a sliced jalapeño. If you prefer a hint of sweetness, consider adding a touch of honey or maple syrup. These changes allow you to create a unique taste that suits your mood and meals. For those looking for vegan options, simply skip the sugar or replace it with agave nectar. You can also use a sugar substitute like erythritol or stevia. If you need low-sodium alternatives, use less kosher salt or switch to a low-sodium salt blend. These modifications help everyone enjoy pickled okra without worry about dietary needs. Serving pickled okra can be fun and creative. You can serve them in a colorful bowl or on a charcuterie board. For a charming gift, can them in decorative jars. Wrap the jars with a ribbon or add a personalized label. This makes pickled okra a delightful addition to any table or a thoughtful gift for friends. For the full recipe, check out the details I shared earlier! You can store pickled okra in two main ways: in the fridge or canned. If you keep your pickled okra in the fridge, it stays fresh for a while. Always seal your jars tightly. For canned okra, store them in a cool, dark place. If you notice any bubbles or a foul smell, toss it out. Refrigerated pickled okra lasts about 2 to 3 months. Canned okra can last up to a year if stored well. To extend shelf life, keep jars sealed and away from light. Also, check for any signs of spoilage before you eat. You can reuse jars for pickling, but clean them well first. Start by washing jars in hot, soapy water. Next, sterilize them by boiling for at least 10 minutes. This step helps to avoid germs. Make sure the lids are also clean to ensure a good seal. Pickled okra lasts a long time. If you store it in the fridge, it stays good for about 1 month. If you can it properly, it can last up to a year. Just check for any signs of spoilage before you eat it. Using frozen okra is not ideal for pickling. Frozen okra tends to be soft after cooking. This can lead to mushy pickles. For the best results, always use fresh okra. Fresh okra gives that nice crunch we all love. Pickled okra is quite versatile! You can use it in salads for some zing. It also works great as a garnish for cocktails, like a Bloody Mary. You can even chop it up and mix it into a pimento cheese spread. The tangy flavor adds a fun twist. Absolutely! You can change the brine to suit your taste. If you like it sweeter, add more sugar. For more heat, toss in extra crushed red pepper flakes. You can even try different herbs like thyme or basil. The options are endless! You can find ready-made pickled okra at many stores. Brands like Mt. Olive and B&G Foods offer quality products. You can also check local farmers' markets for homemade options. Many shops sell unique flavors, so explore your area for tasty finds. Pickling okra is simple and fun. We covered fresh ingredients, spices, and preparation steps to ensure tasty results. Remember to adjust spices for your preferred heat. Storage tips help keep your pickled okra fresh longer. Explore variations to match your diet or taste. Use these tips to impress friends with your homemade pickled dishes. Enjoy getting creative as you make unique flavors. Pickled okra can brighten any meal or snack. Embark on this flavorful journey today.

Pickled Okra Southern Style

Discover the delight of Tangy Southern Pickled Okra with this easy recipe! Perfect for snacking or as a flavorful addition to your meals, this simple guide walks you through preparing and canning this delicious treat. With fresh ingredients and aromatic spices, you’ll create a zesty dish that will impress your friends and family. Don't miss out on the tasty journey—click to explore the full recipe and start pickling!
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Ingredients
  

1 pound fresh okra, washed and trimmed

2 cups apple cider vinegar

1 cup water

1 tablespoon kosher salt

2 tablespoons sugar

2 cloves garlic, peeled

1 teaspoon black peppercorns

1 teaspoon coriander seeds

1 teaspoon dill seeds

1/2 teaspoon crushed red pepper flakes (adjust for heat)

Fresh dill sprigs (for garnish, optional)

Instructions
 

Prepare the Jars: Sterilize two pint-sized canning jars and their lids by boiling them in water for 10 minutes. Allow them to cool.

    Cook the Brine: In a medium saucepan, combine the apple cider vinegar, water, kosher salt, and sugar. Bring to a boil over medium heat while stirring until the salt and sugar dissolve.

      Add Spices: Once boiling, add the garlic, black peppercorns, coriander seeds, dill seeds, and crushed red pepper flakes to the brine. Let it simmer for an additional 5 minutes to infuse the flavors.

        Pack the Okra: Pack the trimmed okra tightly into the sterilized jars, leaving about 1/2 inch of space at the top.

          Pour the Brine: Carefully pour the hot brine over the okra, ensuring they are fully submerged. Leave a little bit of headspace at the top of each jar.

            Seal the Jars: Wipe the rims of the jars with a clean cloth to remove any residue. Place the lids on the jars and screw on the bands until they're fingertip-tight.

              Process the Jars (Optional): For long-term storage, process the jars in a boiling water bath for 10 minutes. If refrigerating, allow them to cool to room temperature before storing.

                Let them Marinate: If using the refrigerator method, wait at least 24 hours before enjoying to allow the flavors to meld. For canned okra, store in a cool, dark place for at least 2 weeks for the best flavor.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: Approximately 4 cups of pickled okra |