Welcome to FoodieFront, where we reveal the techniques for cooking delicious meals at home! We’re excited to present a straightforward yet mouthwatering recipe for homemade Pickled okra in this post. This tart snack is not only a delicious addition to your meal, but it’s also a great method to keep the okra fresh. Prepare to explore the world of flavors as we walk you through each stage of the process, from ingredients to tools.
Also: Hungry for More? Ballerina Farm Sourdough – How to Make Ballerina Farm Sourdough!
INGREDIENTS
- Fresh okra pods (about 1 pound)
- 2 cups white vinegar
- 1 cup water
- 2 tablespoons salt
- 2 tablespoons sugar
- 4 garlic cloves, peeled
- 2 teaspoon whole black peppercorns
- 2 teaspoons dill seeds
- 1 teaspoon red pepper flakes (adjust to taste)
- 1 teaspoon mustard seeds
INSTRUCTIONS
Prep the Okra:
-
Trim the stems from the okra pods, leaving about 1/2 inch intact after thoroughly washing them.
-
Depending on your choice, you can cut larger okra pods into half or quarters.
Prepare the Brine:
-
Combine the white vinegar, water, salt, and sugar in a big pot. Salt and sugar must be dissolved in the liquid by vigorous stirring.
-
Set the pot on medium heat and gently boil the brine. To give the flavors a chance to blend, let it boil for about 5 minutes.
Pack the Jars:
-
The clean glass jars should be properly distributed with the garlic cloves, black peppercorns, dill seeds, red pepper flakes, and mustard seeds.
-
Okra pods that have been cut or sliced should be carefully packed into the jars, leaving some room at the top.
Pour in the Brine:
-
Carefully spoon the simmering brine into the jars, making sure to completely submerge the okra. At the top of each jar, leave a space of about 1/2 inch.
Remove Air Bubbles:
-
To let any trapped air bubbles in the mixture escape, gently tap the jars against the counter.
Store and Seal:
-
Make sure the jar rims are clean and free of any brine residue by wiping them.
-
The jars should have their lids screwed on snugly but not too tightly.
Cool and Refrigerate:
-
Before putting the jars in the refrigerator, let them cool to room temperature.
-
Before eating, let the pickled okra to steep for at least 24 hours for the finest flavor. Over time, the flavors will keep evolving.
Pickled Okra
Use our easy homemade pickled okra recipe to improve your meals. It adds the proper amount of flavor and crunch to salads, sandwiches, and other dishes. Unlock the key to gastronomic delight immediately!
Equipment
- Clean glass jars with lids (enough to fit the okra)
- Large pot
- Mixing bowl
- Cutting board
- Knife
- Wooden spoon:
Ingredients
- Fresh okra pods (about 1 pound)
- 2 cups white vinegar
- 1 cup water
- 2 tablespoons salt
- 2 tablespoons sugar
- 4 garlic cloves, peeled
- 2 teaspoon whole black peppercorns
- 2 teaspoons dill seeds
- 1 teaspoon red pepper flakes (adjust to taste)
- 1 teaspoon mustard seeds
Instructions
Prep the Okra:
- Trim the stems from the okra pods, leaving about 1/2 inch intact after thoroughly washing them.
- Depending on your choice, you can cut larger okra pods into half or quarters.
Prepare the Brine:
- Combine the white vinegar, water, salt, and sugar in a big pot. Salt and sugar must be dissolved in the liquid by vigorous stirring.
- Set the pot on medium heat and gently boil the brine. To give the flavors a chance to blend, let it boil for about 5 minutes.
Pack the Jars:
- The clean glass jars should be properly distributed with the garlic cloves, black peppercorns, dill seeds, red pepper flakes, and mustard seeds.
- Okra pods that have been cut or sliced should be carefully packed into the jars, leaving some room at the top.
Pour in the Brine:
- Carefully spoon the simmering brine into the jars, making sure to completely submerge the okra. At the top of each jar, leave a space of about 1/2 inch.
Remove Air Bubbles:
- To let any trapped air bubbles in the mixture escape, gently tap the jars against the counter.
Store and Seal:
- Make sure the jar rims are clean and free of any brine residue by wiping them.
- The jars should have their lids screwed on snugly but not too tightly.
Cool and Refrigerate:
- Before putting the jars in the refrigerator, let them cool to room temperature.
- Before eating, let the pickled okra to steep for at least 24 hours for the finest flavor. Over time, the flavors will keep evolving.
Video
Notes
Also: Hungry for More? Chamoy Pickle Recipe – How to Make Chamoy Pickle at Home
Nutrition Fact –
Nutritional Breakdown (Per Serving – approximately 1/4 cup of pickled okra):
- Calories: 10 – 15 kcal
- Total Fat: 0g
- Saturated Fat: 0g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 200 – 300mg (mainly from the brine)
- Total Carbohydrates: 2 – 3g
- Dietary Fiber: 0.5 – 1g
- Sugars: 1 – 2g
- Protein: 0g
Is pickled okra good for you?
Yes, Okra pickles can absolutely be a healthy addition to your diet. Many of the nutritional advantages of fresh okra are still present, including its role as a source of dietary fiber, antioxidants, and important vitamins. But be aware that adding the materials for the brine can somewhat change the nutritional value of pickled foods. As part of a healthy diet, take pleasure in it in moderation.
