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Sacha Hirschfeld

Pickled Okra

5 from 1 vote
Pickled Okra are quite possibly the most underrated pickles around!
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Prep Time 10 minutes
Cook Time 10 minutes
Rest time in the fridge 7 days
Total Time 7 days 25 minutes
Servings: 10
Course: Pickles
Cuisine: American
Calories: 26
Ingredients Equipment Method Notes

Ingredients
  

  • 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

Equipment

  • 1 medium pot
  • 1 large mason or pickle jar

Method
 

  1. Bring water and salt to a boil. Cook, while stirring, until salt has dissolved, about 3 minutes.
  2. Remove from heat and stir in the vinegar; set aside.
  3. 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.
  4. Add garlic, fennel seed, black peppercorn, chili's, and dill. Once the pickling solution has cooled down a bit, pour overtop of the okra.
  5. Allow to cool completely before putting the jar in the fridge.
  6. Let the pickled okra sit in the fridge for a week before opening.

Notes

Other adds in could be: celery seed, dill seed, mustard seed, red chili flakes (to name a few).
 
This pickled okra will keep in the fridge for a month.