Southern Pickled Okra
A crunchy and spicy snack that's perfect for midnight cravings or as a tangy addition to meals.
Ingredients
- 1 pound fresh okra small and snappy
- 2 cups white vinegar
- 2 cups water
- 3 tablespoons kosher salt
- 4 garlic cloves smashed
- 1 tablespoon whole black peppercorns
- 1 teaspoon red pepper flakes
- 4-5 fresh dill sprigs optional
- 1 teaspoon mustard seeds
- 1-2 jalapeños sliced
Instructions
- Prepare a clean jar for storage.
- In a pot, combine vinegar, water, and salt, and bring it to a boil.
- Add the smashed garlic, peppercorns, red pepper flakes, dill, mustard seeds, and jalapeños to the jar.
- Pour the hot brine over the okra in the jar, ensuring it's fully submerged.
- Let it cool, then seal and refrigerate for at least three days before enjoying.
Notes
These pickles can be stored in the fridge for up to three weeks. Canned jars can last up to twelve months when sealed properly.