let me just say, that there’s something downright magical about plucking okra straight from your garden. That’s farm-to-table, baby, and you’re living the dream! No more sad, limp okras from the store aisle. Nope, you’re in control of freshness now.
Tangy, crunchy, and downright addictive. There’s just something about that zesty brine dancing with the natural crispiness of the okra. It’s a flavor explosion that’ll have you reaching for just one more… and then another… and another. Before you know it, you’ve polished off the whole jar! But hey, no judgment here, babe. That’s just the magic of pickled okra.
So, whether you’re harvesting them from your garden or snagging them at the market, keep your eyes peeled for those young, tender okras that are about four inches long or less.
TABLE OF CONTENTS
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Equipment needed
Ingredients
- Fresh okra (about 2 pounds)
- Distilled white vinegar, 5% acidity (1 1/2 cups)
- Water (1 1/2 cups)
- Canning salt (3 teaspoons)
Optional Flavor Boosters:
- Garlic cloves
- Dill seed
- Peppercorns
- Mustard seeds
- Coriander seeds
Pickling Okra Instructions
- Jar Prep: Grab those jars, give them a good scrub with hot, soapy water, rinse them clean, and let them air dry. Or you can just toss them in the dishwasher for an easy clean.
- Cleaning the Okra: Alright, let’s start by giving our okra a spa treatment! Rinse those beauties under cold running water and gently scrub off any dirt or debris. Then, pat them dry with a clean kitchen towel and trim off the stem ends. Voilà, our okra is now ready to dazzle in our pickled creation!
- Mix Up That Brine: Grab a saucepan and combine the ingredients for your brine. Bring it to a boil, then let it simmer for 5 minutes. Turn off the heat and let it cool down a bit.
- Okra & Brine Time: Pack those jars with the okra and all those spicy spices. Using a funnel pour in that hot brine, making sure to leave a bit of space at the top, so things don’t get too crowded.
HOW TO WATER BATH CAN YOUR PICKLED OKRA
- Remove Bubbles: Before sealing the jars, grab a chopstick and gently poke around in each jar filled with brine and okra to remove any trapped bubbles. This ensures everything settles nicely.
- Boil the Lids and Rings: While you’re prepping everything else, pop those lids and rings into your water bath canner. Let them hang out in the simmering water for a few minutes to get them all nice and sterilized.
- Wipe the Seal: Before sealing the jars, grab a clean, dry cloth and carefully wipe the rim of each jar to ensure no residue could interfere with the seal.
- Screw the Lid Gently: When sealing the jars, screw the lid on gently, making sure not to tighten it too much. We want it snug, but not overly tight, to allow for proper sealing during the water bath.
- Pot Action: Place those filled jars into a big pot with a rack or a towel at the bottom. Fill ‘er up with water until the jars are covered by about an inch or two and bring it to a simmer.
- Boil It Up: Once that water’s bubbling away, cover the pot and let those jars do their thing for about 10 minutes for pint jars, 15 minutes for quart jars. Time to lock in all those flavors!
- Cool & Chill: Turn off the heat, carefully fish out those jars with some handy-dandy tongs, and let ’em cool on a towel or rack for a good 12 to 24 hours. That pop you hear? That’s the sound of success, baby!
- Label & Stash: Don’t forget to label those jars with what’s inside and when you made ’em. Then, find a cool, dark spot for ’em to hang out until you’re ready to devour ’em.
How To Check for a Seal
So, after your pickled okra has cooled down, give those lids a gentle press. If it’s firm and doesn’t budge, you’ve got yourself a sealed jar! That’s the sound of success, sweetie.
But what if you’ve got a jar that just won’t seal? No worries, just pop it in the fridge and enjoy those pickled okras pronto. Waste not, want not!
And lastly, let’s talk patience. I know, waiting is tough, but trust me, it’s worth it. Give those pickles 4 to 6 weeks to soak up all those tasty flavors. You’ll thank me later, I promise!
Pickled Okra
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Crunchy, tangy, and oh-so-addictive, these pickled okras are perfect for snacking straight from the jar or adding a zesty kick to your favorite dishes.
Ingredients
- Fresh okra (about 2 pounds)
- Distilled white vinegar, 5% acidity (1 1/2 cups)
- Water (1 1/2 cups)
- Canning salt (3 teaspoons)
- Optional Flavor Boosters:
- Garlic cloves
- Dill seed
- Peppercorns
- Mustard seeds
- Coriander seeds
Instructions
Prep Those Okras: Start by picking the tender ones, about four inches long or less. Whether they're from your garden or snagged from the market, aim for the young and tender ones wash and set aside—trust me, they're the secret to pickled perfection!
Brine Time: Now, let's whip up that brine! Grab a saucepan and combine distilled white vinegar, water, salt, and any flavor boosters you fancy—garlic, dill seed, and peppercorn are classics. Bring it to a boil, then let it simmer for five minutes. That's your ticket to tangy goodness, baby!
Add Flavor to Each Jar: For each jar, add a clove of garlic, a teaspoon of canning salt, and 1-2 teaspoons of your favorite spice mix. Get creative and tailor each jar to your taste buds!
Jar It Up: Pack those tender okras into sterilized jars, leaving a bit of space at the top. Pour in that hot brine using a funnel, making sure those okras are nice and cozy. Use a chopstick to get out the bubbles. Oh, the anticipation!
Seal the Deal: Wipe the rims and secure the lids on those jars, making sure they're screwed on gently but securely. Then, it's time to process those beauties in a water bath canner. Let them simmer away for about 10 minutes for pint to 15 minutes for quart, locking in all those flavors for the long haul.
Cool and Test: Once the processing time is up, carefully remove the jars from the water bath and let them cool on a towel or rack. Now, here comes the moment of truth—give those lids a gentle press. Firm and steady? That's a sealed jar, my friend! If any jars didn't seal, don't fret. Just pop them in the fridge and enjoy them ASAP.
Patience, Darling: I know, waiting is the hardest part, but trust me—it's worth it. Let those pickled okra sit for 4 to 6 weeks to soak up all those mouthwatering flavors. It'll be a flavor explosion, I promise!
Notes
- Spice it Up: Don't be afraid to get a little wild with your pickling spices, my friends! Garlic, dill seed, peppercorn—these bad boys are the unsung heroes of the pickling world. Mix and match to find your perfect flavor combo.
- Seal the Deal: Proper sealing is the name of the game, my darlings. Make sure those jars are tightly sealed before you send them off for their water bath canner adventure. A sealed jar means your pickled okras will stay fresh and fabulous for weeks to come.
- Patience is Key: I know, waiting is the hardest part, but trust me—it's worth it. Let those pickled okras sit for a good 4 to 6 weeks to fully develop their flavors. Think of it as marinating for the soul.
- Get Creative: Pickled okra isn't just for snacking straight from the jar (although that's perfectly acceptable, too!). Get creative and throw them into salads, sandwiches, or even cocktails. The sky's the limit, my friends!
- Share the Love: Got more pickled okra than you know what to do with? Share the love, my darlings! Spread the joy with friends, family, and neighbors. After all, homemade pickled goodness is meant to be shared.
- Label with Love: Before you stash those jars away in your pantry, don't forget to label them with the date and contents. It'll save you from any confusion later on, and it's just good pickling karma.
- Embrace the Imperfect: Remember, pickling is an art, not a science. Embrace the quirks and imperfections—it's what gives your pickled okras character!
And there you have it, my darlings! A recipe for pickled okra that’s as spicy as it is sassy. Enjoy!
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I started cooking at a very young age. In middle school, my friends and their parents would ask me to cook food for them because I could make something out of nothing. I love to cook up new concoctions and see what everyone likes. When I became of working age, I started as a buss boy at a barbecue restaurant, and then moved on to work all positions of the restaurant industry. From head chef of a Jamaican restaurant in Tulsa, OK, to sous chef at a highly accredited bistro on the Oregon coast, all before I turned 21.
I Inherited land in southeast Oklahoma and now spend my days working a Fedex delivery route and working with my wife and 3 young boys on our rural homestead. We raise many different kinds of animals and some vegetable gardens. I hunt all manor of large and small game, and butcher all of my own meat. We harvest wild edibles of all kinds and enjoy to cook with them and eat them.
I am grateful that you stopped by to see how we are doing and hope to see you again very soon. We would love to be friends and hope you enjoy all of the recipes and information that I can manage to put out.
Thank you, and much love!
-Eligh
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HOW TO PICKLE OKRA: MADE EASY STEP BY STEP – The Good Old Way | My Meals are on Wheels
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