📝 About This Recipe
A staple of the Louisiana pantry, these pickled okra pods offer a crisp, snappy texture and a tangy brine infused with the bold flavors of the Bayou. Unlike their stewed counterparts, these pods remain firm and vibrant, balanced by the heat of habaneros and the aromatic punch of garlic and dill. They are the ultimate Southern condiment, essential for garnishing a spicy Bloody Mary or rounding out a rustic charcuterie board.
🥗 Ingredients
The Produce
- 2 pounds Fresh Okra (small to medium pods, washed and stems trimmed to 1/4 inch)
- 8 pieces Garlic Cloves (peeled and slightly smashed)
- 8 pieces Fresh Dill Sprigs (bushy sprigs)
- 2-4 pieces Habanero or Jalapeño Peppers (sliced into rings; adjust for heat preference)
The Brine
- 3 cups White Distilled Vinegar (5% acidity)
- 3 cups Filtered Water
- 1/4 cup Canning or Pickling Salt (do not use table salt as it clouds the brine)
- 2 tablespoons Granulated Sugar (to balance the acidity)
The Spice Blend
- 4 teaspoons Yellow Mustard Seeds (1 tsp per jar)
- 2 teaspoons Black Peppercorns (1/2 tsp per jar)
- 1 teaspoon Coriander Seeds (slightly crushed)
- 1 teaspoon Red Pepper Flakes (for extra Cajun kick)
- 1/2 teaspoon Celery Seeds
👨🍳 Instructions
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1
Prepare your canning equipment by sterilizing four pint-sized glass jars and their lids in boiling water for 10 minutes.
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2
Wash the okra thoroughly in cold water. Trim the very end of the stems, being careful not to cut into the pod itself, which prevents the internal juices from making the brine 'slimy'.
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3
In a large stainless steel or non-reactive saucepan, combine the white vinegar, filtered water, pickling salt, and sugar.
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4
Bring the brine mixture to a rolling boil over medium-high heat, stirring until the salt and sugar are completely dissolved.
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5
While the brine heats, place 2 garlic cloves, 2 sprigs of dill, 1 teaspoon of mustard seeds, and 1/2 teaspoon of peppercorns into the bottom of each sterilized jar.
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6
Distribute the sliced peppers and remaining spices (coriander, red pepper flakes, celery seeds) evenly among the four jars.
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7
Pack the okra pods vertically into the jars, alternating stem-side up and stem-side down to fit as many as possible without crushing them.
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8
Carefully pour the boiling brine into each jar, leaving exactly 1/2 inch of headspace at the top.
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9
Run a thin plastic spatula or bubble remover tool down the inside of the jars to release any trapped air bubbles.
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10
Wipe the rims of the jars with a clean, damp cloth to ensure a proper seal, then center the lids and screw on the bands until fingertip tight.
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11
Place the jars in a boiling water bath canner, ensuring they are covered by at least 1-2 inches of water, and process for 15 minutes.
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12
Remove the jars carefully and place them on a towel-lined counter. Let them sit undisturbed for 24 hours to cool and seal.
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13
Check the seals by pressing the center of the lids; they should not pop back. Store in a cool, dark place for at least 2-3 weeks before eating for the best flavor development.
💡 Chef's Tips
Always use the freshest okra available; pods longer than 4 inches tend to be woody and tough. Avoid using iodized table salt, as the anti-caking agents will turn your brine cloudy and unappealing. For maximum crispness, you can add a pinch of 'Pickle Crisp' (calcium chloride) to each jar before sealing. Don't skip the resting period; the okra needs at least 14 days for the vinegar to fully penetrate the pods and mellow the spice. If you prefer a milder pickle, remove the seeds from the habanero or jalapeño before adding to the jars.
🍽️ Serving Suggestions
The ultimate garnish for a Cajun Bloody Mary, garnished with a spicy rim and a stick of celery. Serve alongside a hot bowl of seafood gumbo or jambalaya to provide a bright, acidic contrast. Add to a Southern-style charcuterie board with pimento cheese, andouille sausage, and crackers. Chop them up and fold into a deviled egg filling for a surprising, tangy crunch. Pair with a cold, crisp Louisiana lager to cut through the spice and vinegar.