Pickled okra is a crunchy, tangy treat that’s perfect for snacking, garnishing, or adding a zesty bite to meals. With a few simple ingredients like vinegar, garlic, and dill, you can easily make your own pickled okra at home.
It’s a great way to preserve fresh okra, and the pickling process adds a bright, flavorful twist to the vegetable. Whether you enjoy it on its own, in sandwiches, or as a garnish for cocktails, pickled okra is a unique and tasty addition to any pantry. Plus, it’s easy to prepare with minimal effort.
Why This Recipe Works
This recipe works because it combines classic pickling ingredients that enhance the natural flavor of the okra without overpowering it. The white vinegar provides the necessary acidity, while the garlic and dill add depth and freshness. Mustard seeds contribute a subtle spice, making each bite well-balanced and full of flavor. The okra stays crisp, giving it that satisfying crunch every time.
You should make this recipe because it’s a simple way to preserve okra and add variety to your snacks and meals. Pickled okra is versatile, healthy, and can be customized with spices like red pepper flakes for extra heat. It’s also a fun, homemade alternative to store-bought pickles, offering fresher flavors and a personal touch.
Ingredients
Fresh Okra: The main ingredient, providing a crunchy, unique flavor when pickled. Choose small, firm pods for best results.
White Vinegar: Adds the tangy, acidic flavor needed for pickling. You can use apple cider vinegar for a slightly sweeter taste.
Garlic: Adds a bold, savory flavor to the pickling liquid. You can substitute with garlic powder, though fresh garlic is ideal.
Dill: Gives the pickles a fresh, herby taste. You can use fresh dill sprigs or dried dill, depending on preference.
Mustard Seeds: Adds a subtle spice and aroma. You can substitute with dill seeds or omit if preferred.
Tips
- Trim only the stem ends of the okra to keep the pods whole and crunchy.
- Pack the okra tightly in the jars to keep them from floating.
- Let the pickles sit for at least 48 hours before eating for best flavor.
- Store in the refrigerator for maximum crunch if not using a water bath canning method.
- Add a pinch of red pepper flakes for a spicy kick.
How to Serve
Pickled okra is a versatile snack with a tangy, crunchy bite that’s great on its own or as part of a meal. It’s a tasty addition to a charcuterie board, a topping for sandwiches, or a garnish for Bloody Mary cocktails. The tangy, fresh flavor of pickled okra can also elevate salads and side dishes, adding a unique twist.
- Serve alongside cheeses, cured meats, and crackers for a simple appetizer.
- Slice and add to sandwiches or wraps for a crunchy, tangy bite.
- Use as a garnish for cocktails like Bloody Marys to add a flavorful touch.
Similar Recipes
Pickled Okra
Ingredients
- 1 lb fresh okra
- 1 cup white vinegar
- 1 cup water
- 2 cloves garlic sliced
- 2 teaspoons mustard seeds
- 1 tablespoon salt
- 1 teaspoon dried dill or a few sprigs of fresh dill
Instructions
- Rinse the okra and trim the stems, leaving the pods whole.
- In a saucepan, combine the vinegar, water, salt, garlic, mustard seeds, and dill. Bring to a boil, then reduce heat and simmer for 5 minutes.
- Pack the okra tightly into sterilized jars, leaving some space at the top.
- Pour the hot pickling liquid over the okra, making sure the pods are fully covered. Seal the jars with lids.
- Let the jars cool to room temperature, then refrigerate for at least 48 hours before eating for the best flavor.
Nutrition
Notes
• Pack the okra tightly in the jars to keep them from floating.
• Let the pickles sit for at least 48 hours before eating for best flavor.
• Store in the refrigerator for maximum crunch if not using a water bath canning method.
• Add a pinch of red pepper flakes for a spicy kick.