Pickled Okra
Homemade Pickled Okra is crunchy, tangy, and easier to prepare than you might think! I’ll take you through making the brine, sealing the jars, and everything in between.
Servings 24 servings
Calories 116kcal
Ingredients
- 6 lbs okra
- 10 cloves garlic
- 12 dried chili peppers
- 11 teaspoons mustard seeds
- 11 teaspoons celery seeds
- 1 cup non-iodized salt
- 2 cups white sugar
- 2 quarts of water or 8 cups
- 2 quarts of white vinegar or 8 cups
Instructions
- Begin by gently washing the okra, then lovingly pack them into 12 sterilized pint jars. Arrange them with care, alternating the tips up and down for a snug fit.
- Next, distribute equal amounts of garlic, peppers, celery, and mustard seeds into each jar. This is where the magic begins!
- In a large pot, bring water and vinegar to a slow, enchanting boil. Watch for the bubbles to start forming. At this moment, add sugar and salt, whisking them together until they're happily combined. Let this mixture boil for one more minute, then lovingly turn off the heat.
- Now, carefully pour this hot, flavorful liquid over the okra in the jars. Seal them with their lids, then let them sit quietly for 10 minutes. For an even deeper flavor romance, let them sit longer, allowing the flavors to meld and deepen beautifully.
Notes
- You can also use 1 teaspoon of minced garlic per garlic clove.
Nutrition
Calories: 116kcal