Pickled Okra are quite possibly the most underrated pickles around!
Okra in general, is largely misunderstood. Many people are put off by their “slimy” texture, which leaks out in the cooking process. However, there are two sides to every coin; this is why okra is a great thickener in soups and stews. That gelatinous quality is what give gumbo it’s characteristic thickness!
When you keep the pods uncooked and whole, the okra doesn’t adopt the slimy quality. Okra also absorbs seasoning nicely which makes it a perfect contender for pickling!
- 1 medium pot
- 1 large mason or pickle jar
- 1 lb okra washed and dried
- 4 cups water
- 1 cup white vinegar 5% acidity
- ¼ cup kosher salt MUST BE KOSHER SALT
- 4 garlic cloves peeled and smashed
- 3 Thai chilies
- 1 tbsp fennel seeds
- 1 tbsp black peppercorns
- fresh dill several large sprigs
- Bring water and salt to a boil. Cook, while stirring, until salt has dissolved, about 3 minutes.
- Remove from heat and stir in the vinegar; set aside.
- Pack okra in the jar(s) with the ends facing up. Take care not to break the the pod in any way. It's critical to keep the okra pods whole so it doesn't adopt the slimy texture.
- Add garlic, fennel seed, black peppercorn, chili's, and dill. Once the pickling solution has cooled down a bit, pour overtop of the okra.
- Allow to cool completely before putting the jar in the fridge.
- Let the pickled okra sit in the fridge for a week before opening.