Oma’s Pickled Okra
This recipe uses fresh okra, vinegar, and spices to create a crunchy and tangy snack. It is easy to prepare, versatile, and full of flavor.
Ingredients
- 2 pounds fresh okra pods
- 4 cups white vinegar
- 2 cups water
- 4 garlic cloves, peeled
- 4 teaspoons dill seeds or fresh sprigs
- 2 teaspoons mustard seeds
- 2 teaspoons black peppercorns
- 2 tablespoons non-iodized salt
- 1 teaspoon red pepper flakes (optional)
Instructions
- Wash and trim okra, leaving short stems.
- Sterilize jars and lids in boiling water.
- Pack jars with okra, garlic, and dill.
- Combine vinegar, water, salt, and spices. Boil for 5 minutes.
- Pour hot brine over okra, covering fully.
- Seal jars and process in hot water bath for 10 minutes.
- Let rest for 2 weeks before serving.
Notes
- Use young okra pods for best crunch.
- Avoid iodized salt to prevent cloudy brine.
- Adjust red pepper flakes for heat preference.
- Always cool jars before storing.
- Store in a dark place for longer shelf life.