📝 About This Recipe
A staple of Southern hospitality, these pickled okra pods offer a satisfyingly crisp snap followed by a tangy, herb-infused brine. Unlike cooked okra, these pickles are never slimy, thanks to the vinegar's acidity which preserves their firm texture and bright green color. Infused with garlic, dill, and a hint of red pepper heat, they are the perfect crunchy accompaniment to any BBQ spread or a savory garnish for cocktails.
🥗 Ingredients
Main Produce
- 1.5 pounds Fresh Okra (small to medium pods, about 3-4 inches long)
- 8 pieces Garlic Cloves (peeled and halved)
- 4-8 pieces Fresh Dill Sprigs (roughly 2 per jar)
The Pickling Brine
- 2 cups Distilled White Vinegar (5% acidity)
- 2 cups Water (filtered)
- 3 tablespoons Pickling Salt (do not use table salt as it clouds the brine)
- 1 tablespoon Granulated Sugar (to balance the acidity)
Aromatics and Spices
- 2 teaspoons Yellow Mustard Seeds
- 1 teaspoon Black Peppercorns (whole)
- 1 teaspoon Red Pepper Flakes (adjust for heat preference)
- 1/2 teaspoon Coriander Seeds
- 1/2 teaspoon Celery Seeds
- 4 pieces Bay Leaves (dried)
👨🍳 Instructions
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1
Prepare your canning equipment by washing 4 pint-sized jars and lids in hot, soapy water. Sterilize the jars by placing them in a large pot of boiling water for 10 minutes, then keep them warm until ready to fill.
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2
Wash the okra pods thoroughly in cold water. Trim the stem ends slightly, being very careful not to cut into the internal seed pod, as this will release the mucilage and make the brine slimy.
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3
In a medium stainless steel saucepan, combine the white vinegar, water, pickling salt, and sugar. Bring the mixture to a rolling boil over medium-high heat, stirring until the salt and sugar are completely dissolved.
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4
Reduce the heat to low and keep the brine at a gentle simmer while you prepare the jars.
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5
Into each sterilized warm jar, place 2 garlic halves, 1-2 sprigs of fresh dill, 1/2 teaspoon of mustard seeds, 1/4 teaspoon of black peppercorns, 1/4 teaspoon of red pepper flakes, and one bay leaf.
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6
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. Leave about 1/2 inch of headspace at the top.
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7
Carefully pour the hot brine into each jar using a funnel, covering the okra completely while maintaining that 1/2 inch of headspace.
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8
Run a thin plastic spatula or bubble remover tool down the inside of the jars to release any trapped air bubbles. Adjust the brine level if necessary.
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9
Wipe the rims of the jars with a clean, damp paper towel to ensure a proper seal. Place the lids on the jars and screw the bands on until they are fingertip-tight.
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10
Process the jars in a boiling water bath for 15 minutes (adjusting for altitude if necessary). Carefully remove the jars and place them on a towel-lined counter to cool undisturbed for 24 hours.
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11
Check the seals by pressing the center of the lid; it should not pop back. Store in a cool, dark place for at least 3 weeks before eating to allow the flavors to fully develop.
💡 Chef's Tips
Always choose small, tender okra pods; larger pods tend to be woody and fibrous even after pickling. Use pickling or canning salt specifically; table salt contains anti-caking agents that will make your brine look cloudy and unappealing. For extra-crunchy okra, you can add a small grape leaf to each jar; the tannins in the leaf help preserve the vegetable's crispness. If you prefer a milder pickle, omit the red pepper flakes and replace half of the white vinegar with apple cider vinegar for a fruitier profile.
🍽️ Serving Suggestions
Use as a spicy, crunchy garnish for a classic Loaded Bloody Mary. Serve alongside Southern fried chicken or smoked brisket to cut through the richness of the meat. Chop the pickled okra finely and fold it into a creamy potato salad or deviled egg filling for a tangy surprise. Include them on a Southern-themed charcuterie board with pimento cheese, saltine crackers, and country ham.