Spicy Pickled Okra
This spicy pickled okra recipe has a kick! It's perfect as a garnishment for your Bloody Mary, on a meat and cheese plate, or just to snack on.
Servings 4 jars
Calories 5kcal
Ingredients
- 2 teaspoons dill seed
- 2 teaspoons minced garlic
- 1 teaspoon dill weed or 1 large dill head per jar
- 1 teaspoon mustard seed
- ¼ cup dried onion
- 1-3 whole jalapenos or other hot peppers seeded and chopped
- 2 ¼ cups water
- 1 ¼ cups apple cider vinegar
- 2 tablespoons kosher or pickling salt
- 2-4 clean pint jars
- Fresh whole okra rinsed
Instructions
- Combine dill seed, minced garlic, dill weed, mustard seed, onion, jalapenos, water, vinegar and salt in a medium saucepan.
- Bring the brine to a simmer heat until the salt is dissolved.
- Pack the okra into clean pint jars.
- Pour brine over the okra, leaving ¼ inch headspace. Top with a lid. Place okra in the refrigerator or can using the water bath canning method.
- Okra is ready to eat after three weeks.
Video
Notes
Storage
Pickled okra that has not been canned should be stored in the refrigerator. Consume within two months.
Canning Instructions
Pickled okra can be preserved for long term storage using the water bath canning method. When filling the jars, be sure to leave 1/4-inch of headspace. Process the jars for 15 minutes. Remove the canner from the heat and allow the jars to rest in the canner for five minutes. Remove the jars from the canner to cool at room temperature. After 24 hours, remove the rings and check each lid for a seal. Any jars that did not properly seal should be stored in the refrigerator.
Nutrition
Serving: 3pods | Calories: 5kcal | Carbohydrates: 1g | Protein: 0.2g | Sodium: 105mg | Fiber: 0.3g | Sugar: 0.7g | Calcium: 7.7mg | Iron: 0.1mg