This is the pickled okra recipe that I taught on Okra Day at our local farmers market. It's super simple to make and I am so jazzed to share it with you!
Author Becky Striepe
1tablespoontable salt or sea salt
2cupsapple cider vinegar
½cupsliced sweet onion
1jalapenoseeded and chopped
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, onion, dill, garlic, and jalapeno 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.
Your pickles will keep for 3-4 weeks in the refrigerator.
Prep Time 20minutes
Cook Time 5minutes
Salting Time 1hour
Total Time 1hour25minutes
Course Pickles and Preserves
Keyword pickled okra
Pickled okra recipe from Glue & Glitter, https://www.glueandglitter.com/pickled-okra-recipe-okra-day/