Get ready for a tangy and crunchy treat with these easy refrigerated okra pickles. Tender, fresh pods of okra marinate in a spicy, smoky brine overnight. Quick to make, bursting with flavor!
1 ½poundsfresh okraabout 3-inches in length washed and dried
4garlic clovespeeled
2whole dried red chile peppers
2tablespoonsdried dill weedor 6 to 8 sprigs of fresh
1 ¼cupapple cider vinegar
2teaspoonssugar
2teaspoonsKosher salt
1teaspoonwhole yellow mustard seed
1 ½tablespoonwhole peppercorns
¼teaspoonsmoked paprikaoptional
Instructions
Divide the okra, garlic cloves, dill, and chile peppers equally between two sterilized pint-sized canning jars with the stem ends up.
Fill jars as tightly as possible with okra then add the garlic, dill, and peppers.
In a small saucepan, combine vinegar, sugar, salt, mustard seed, peppercorns, and paprika if using.
Bring to a boil over medium-high heat.
Pour the hot liquid and spices over the jars of okra.
Fill the rest of the jars up with water to ½’’ of the jar rim.
Let the jars cool for about 30 minutes before closing jars with lids and rings.
Refrigerate for 3 days before eating
Notes
Storage:This easy recipe comes together fast, and is even easier to store since the okra pickles are already in a convenient container! Keep them in the refrigerator and they'll last for one to two months.Tips:
You MUST let the okra marinate in the fridge for at least 3 days, longer if possible.
Pick okra that is "young" and slimmer, about the size of your pinky finger. If it's bulging in the middle or very large, it'll taste tougher.
Don't use frozen okra. The texture after pickling will taste too soft.
Leave the stems on the okra pods —they're actually edible, too! After pickling, some people enjoy eating the stem, but that's up to you.