adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Pickled Okra
0 Likes
Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Crunchy homemade pickled okra with cider vinegar, lemon, garlic, and spices - tangy, spicy, and irresistible. Refrigerate or can for later enjoyment.
Ingredients:
  • 1 1/2 pounds of fresh okra (3 1/2 to 4 inches long)
  • 4 large garlic cloves, peeled
  • 4 1/4-inch thick slices of lemon
  • 2 cups cider vinegar (5% acidity)
  • 2 cups water
  • 3 Tbsp kosher salt
  • 1 Tbsp sugar
  • Pickling spices:
  • 2 Tbsp mustard seeds
  • 1 Tbsp coriander seeds
  • 1 tablespoon red pepper flakes
  • 1 teaspoon fennel seeds
  • 1 teaspoon celery seeds
  • 1 teaspoon black peppercorns
Instructions:
  • For canning prep: Line the bottom of a 16-quart pot with a steamer rack, then set the jars on top. Fill the pot with water up to the rim of the jars. Bring to a vigorous boil and simmer for 10 minutes. Clean the lids with hot, soapy water and dry thoroughly.
  • Create the brine by combining vinegar, water, salt, and sugar in a saucepan. Bring to a boil to dissolve the salt and sugar, then lower the heat to keep it warm.
  • Prepare the okra by rinsing it and trimming the stem ends to 1/4 inch while the water is heating.
  • Combine all the pickling spices in a small bowl.
  • Prepare the jars: carefully remove them from the boiling water using canning tongs and place them on a towel-lined counter. Add a lemon slice, a tablespoon of pickling spices, and a peeled garlic clove to each hot jar.
  • Layer the okra in the jars, alternating stem-side-up and stem-side-down to ensure a snug fit. Leave about 1/2 to 1 inch of space from the rim of the jar at the top.
  • Pour the hot vinegar mixture over the okra in the jars, leaving 1/4 inch of space from the rim. Use a knife to release any air bubbles. Add more pickling liquid if needed - just mix equal parts cider vinegar and water.
  • Wipe the rims clean with a damp towel, then cover with lids and screw on firmly, but not overly tight.
  • Simmer the okra-filled jars: Return the jars filled with okra to the pot with the hot water. Ensure there's 1 to 2 inches of water above the jars. Bring the water to a vigorous boil and process for 15 minutes. Afterward, carefully place the hot jars on a towel-lined counter or rack to prevent cracking.
  • Allow the jars to cool: Listen for the satisfying popping sound indicating a proper seal has been achieved as the vacuum forms in the jars while cooling. Sealed jars can be stored in a cool, dark place for up to a year. Refrigerate any unsealed jars and use within 1 to 2 months once opened. For best results, wait 24 hours before enjoying the contents.

Similar Recipes