📝 About This Recipe
This classic Southern staple transforms the humble okra pod into a crisp, tangy, and dangerously addictive snack. By using a precise vinegar-to-water ratio and fresh aromatics, we eliminate the vegetable's natural silkiness, replacing it with a satisfying snap and a punch of heat. Whether served as a cocktail garnish or a bright addition to a charcuterie board, these pickles are a vibrant celebration of summer's bounty.
🥗 Ingredients
The Produce
- 2 pounds Fresh Okra (small to medium pods, washed and dried thoroughly)
- 8 pieces Garlic Cloves (peeled and slightly smashed)
- 8 pieces Fresh Dill Sprigs (roughly torn)
- 2 pieces Jalapeño (sliced into rounds; remove seeds for less heat)
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
- 2 teaspoons Coriander Seeds
- 2 teaspoons Black Peppercorns (whole)
- 1 teaspoon Red Chili Flakes (adjust to preference)
- 1/2 teaspoon Celery Seeds
👨🍳 Instructions
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1
Begin by thoroughly washing your okra pods in cold water. Trim the very ends of the stems, being careful not to cut into the seed pod itself, which helps maintain the internal structure and prevents 'sliminess'.
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2
Sterilize four pint-sized canning jars and their lids by boiling them in a large pot of water for 10 minutes or running them through a high-heat dishwasher cycle.
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3
In a medium 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 occasionally to ensure the salt and sugar are completely dissolved.
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5
While the brine comes to a boil, prepare your jars. Into each sterilized pint jar, place 2 smashed garlic cloves, 2 sprigs of dill, and a few slices of jalapeño.
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6
Evenly distribute the mustard seeds, coriander seeds, peppercorns, chili flakes, and celery seeds among the four jars (roughly 1 tsp mustard seeds and 1/2 tsp coriander/peppercorns per jar).
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7
Pack the okra pods into the jars tightly. I find it best to stand them vertically, alternating 'head to tail' to fit as many as possible without crushing them.
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8
Carefully pour the hot boiling brine over the okra in each jar, leaving exactly 1/2 inch of headspace at the top.
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9
Gently tap the jars on the counter or use a plastic stirrer to remove any trapped air bubbles from between the okra pods.
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10
Wipe the rims of the jars with a clean, damp cloth to remove any residue that might prevent a proper seal.
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11
Place the lids on the jars and screw the bands on until they are 'finger-tight'—don't over-tighten.
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12
For 'Quick Pickles', let the jars cool to room temperature on the counter, then move them directly to the refrigerator. For long-term shelf storage, process in a boiling water bath for 15 minutes.
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13
Allow the okra to cure in the refrigerator for at least 48 hours before opening; however, the flavor is best after 1-2 weeks.
💡 Chef's Tips
Choose okra pods that are no longer than 3-4 inches; larger pods tend to be woody and tough. Always use pickling salt; the anti-caking agents in table salt will turn your brine cloudy and unappetizing. If you prefer a milder pickle, omit the jalapeño and red chili flakes entirely. Ensure your okra is bone-dry before packing into jars to prevent diluting the vinegar concentration. To keep the okra extra crisp, you can add a grape leaf or a pinch of 'Pickle Crisp' (calcium chloride) to each jar.
🍽️ Serving Suggestions
Use a pod as a spicy, crunchy garnish for a classic Bloody Mary. Serve alongside smoked brisket or pulled pork to cut through the richness of the meat. Chop finely and fold into a homemade tartar sauce for fried fish. Add to a Southern-style charcuterie board with pimento cheese and saltine crackers. Enjoy straight from the jar as a low-calorie, high-flavor afternoon snack.