Wipe the jar rims and cover at once with the metal lids and screw-on bands.

Bring the vinegar and remaining 3 ingredients to a boil pour over the okra filling to 1/2 inch from the top. Yes! If jars aren't available, add the okra and seasonings to any heatproof, sealable container, then add the vinegar mixture to cover. Place 1 hot pepper, 1 garlic clove, and 1 teaspoon dill into each jar. These quick-pickled okra are tart, spicy, just a tad sweet, and super crunchy-perfect for adding to any crudité platter or charcuterie board! Okra often gets a bad rap for being slimy, but this quick-pickle recipe uses whole okra pods and only exposes the okra to heat briefly, which reduces the slimy factor.

While not necessary, it's helpful to select okra pods that are about the same size, or at least no taller than the jars they're being placed in. Seal and refrigerate for up to two weeks.Īny color okra will do, but like summer squash and zucchini, smaller okra pods are more tender. Simply heat a mixture of vinegar, water, sugar, and salt on the stovetop or in the microwave until steaming hot, then pour the mixture over fresh okra that have been placed into sealable, heatproof jars with additional spices, seasonings, and flavor boosters, like citrus slices, herb sprigs, or even garlic cloves. It's also a delicious garnish for one of the best brunch cocktails out there-a classic Bloody Mary! Wash 2 (16-ounce) wide-mouth jars, lids and rims with hot, soapy water. Stash the jars of crisp, tangy okra in the fridge to add to a charcuterie board with all the fixings, including plenty of crackers and pimento cheese. Trim the tops and cut lengthwise into quarters. Unlike traditional canning, this quick-pickle recipe only takes about 10 minutes. Ever tried pickled okra? It's a supremely snackable summer delight, and thanks to this easy recipe, it's super quick and effortless to make.

Pickled okra recipe