Description
Pickled okra is a delightful southern treat that brings a crunchy, tangy twist to your meals. Perfect for picnics, barbecues, or as a satisfying snack, this homemade version is free from preservatives, allowing you to enjoy the fresh taste of okra. With simple ingredients and straightforward steps, even beginners can master this recipe. The unique combination of garlic, dill, and spices creates an unforgettable flavor that enhances salads, sandwiches, and cocktails alike. Plus, once canned, your pickled okra will last for months in your pantry. Get ready to tantalize your taste buds with this easy-to-follow guide!
Ingredients
- 2 ½ pounds small tender okra
- 3 cloves garlic
- 3 teaspoons canning salt
- 3 teaspoons dill seed
- ¾ teaspoon whole black peppercorns
- 2 cups white vinegar (5% acidity)
- 2 cups water
Instructions
- Sterilize canning jars, lids, and rings.
- Pack okra pods vertically into jars with tips facing up.
- Add garlic cloves, canning salt, dill seed, and peppercorns to each jar.
- Fill jars with additional okra, tips facing down.
- Boil vinegar and water mixture; pour into jars until 1/4 inch from the rim.
- Seal jars with lids and process in boiling water bath for recommended time based on altitude.
- Cool jars completely before storing.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Snack/Preserve
- Method: Canning
- Cuisine: Southern
Nutrition
- Serving Size: 1 jar (180g)
- Calories: 60
- Sugar: 2g
- Sodium: 840mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Choose small, firm okra pods for the best flavor. Experiment with spices like red pepper flakes for extra heat. For maximum flavor development, let pickles sit for 4-6 weeks before consuming.