I taught this quick pickled okra recipe on Okra Day at our local farmers market. It's simple to make these spicy okra refrigerator pickles!
Servings 12
Author Becky Striepe
Ingredients
1poundwhole okra
1tablespoontable salt or sea salt
Brine Ingredients
2cupsapple cider vinegar
2cupswater
¼cupsugaroptional
½cupsliced sweet onion
1tablespoondried dill
2clovesgarlicminced
1jalapenoseeded and chopped, or more, if you want your pickles even hotter
Instructions
Combine the okra and salt in a colander, and toss to combine it really well. Let the okra sit for one hour, then drain and rinse well. Divide the okra between your jars.
Combine the vinegar, water, sugar (if using), onion, dill, garlic, and jalapeño in a small saucepan. Heat the mixture on high until it comes to a boil, then simmer for just a couple of minutes, until the onions and jalapeno begin to soften.
Pour the vinegar mixture over the okra in the jars, making sure to get some of the goods (the onion and jalapenos) into each jar as well as the brine.
Screw the caps onto your jars loosely, then tighten them when the jars have cooled to the touch. Let your pickled okra chill for 24 hours before serving. Use within 3-4 weeks.
Notes
Your pickles will keep for 3-4 weeks in the refrigerator.Nutritional information is for the pickles made without sugar.