Best Pickled Okra | Okra Pickle Recipe | Best Okra Pickle | Easy Recipe of Pickled Okra | Pickled Okra Recipe at Home | Homemade Pickled Okra | Pickled Okra Recipe Easy | Here is a classic pickled okra recipe you can try:
Ingredients:
1-pound fresh okra, washed and trimmed
2 cups white vinegar
2 cups water
3 tablespoons kosher salt
4 cloves garlic, peeled
2 teaspoons dill seeds (or 4 sprigs of fresh dill)
1 teaspoon black peppercorns
1 teaspoon mustard seeds
1/2 teaspoon red pepper flakes (optional, for heat)
2 bay leaves
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| Homemade Okra Pickle Recipe |
Instructions:
Sterilize the Jars: Wash two pint-sized canning jars and their lids in hot, soapy water. Rinse thoroughly. To sterilize the jars, place them in boiling water for 10 minutes, then let them air dry.
Prepare the Brine: Combine the vinegar, water, and salt in a saucepan. Stir until it comes to a boil and the salt has dissolved. Remove from heat.
Fill the Jars: Place 2 cloves of garlic, 1 teaspoon of dill seeds, 1/2 teaspoon of black peppercorns, 1/2 teaspoon of mustard seeds, 1/4 teaspoon of red pepper flakes (if using), and 1 bay leaf into each jar. Pack the okra tightly into the jars, with the tips pointing upward.
Add the Brine: Pour the hot brine over the okra, leaving about 1/2 inch of headspace at the top. Gently tap the jars to release any air bubbles.
Seal: Wipe the rims of the jars clean, place the lids on top, and tighten the bands finger tight.
Cool: Allow the jars to cool to room temperature. Store them in the refrigerator (for quick pickles), or if you prefer to keep them at room temperature, process them in boiling water for 10 minutes.
Wait: For the best flavor, let the pickles sit for at least 2 days before eating. They will stay fresh in the refrigerator for up to 2 months.
Enjoy your tangy, crunchy pickled okra!
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