This Pickled Okra combines crisp fresh okra, jalapeños, garlic, dill, and warm pickling spices in a tangy vinegar brine for a classic Southern snack or garnish.
Pickled Okra
Makes 2 quarts
Ingredients
- 1¼ pounds fresh okra pods, rinsed
- 2 large jalapeños, sliced
- 4 dried bay leaves
- 1 tablespoon black peppercorns
- 1 tablespoon mustard seed
- ½ teaspoon dill seed
- 6 sprigs fresh dill
- 4½ cups distilled white vinegar
- 1½ cups water
- ¾ cup sugar
- 6 tablespoons kosher salt
- 2 large cloves garlic, sliced
Instructions
- Divide okra and jalapeños between 2 clean, sterilized quart-size jars (4 [16-ounce] jars or 1 [32-ounce] jar and 2 [16-ounce] jars). Divide bay leaves, peppercorns, mustard seed, dill seed, and dill between jars.
- In a large saucepan, combine vinegar, 1½ cups water, sugar, salt, and garlic. Bring to a boil over medium-high heat, stirring until sugar dissolves. Divide vinegar mixture between jars, leaving ½ inch of headspace. (All vinegar mixture may not be needed.) Cover with lids, and let cool completely. Refrigerate for at least 8 hours before serving or for up to 1 month.
