How do I prevent slimy okra?

Three secrets: 1) Use fresh, firm pods under 4 inches long, 2) Don't cut into the pod itself when trimming stems, and 3) That boiling water bath locks in crispness. Mushy okra happens when pods get bruised or overcooked - our method avoids both!

Can I reuse the brine?

Technically yes, but it dilutes flavor. Better idea? Save leftover brine to marinate chicken or mix into potato salad dressing - that tangy garlic punch works magic in other dishes!

How spicy is 'spicy pickled okra'?

Our standard recipe gives a gentle kick, but Southerners like me often double the red pepper flakes for proper heat. For crazy spice, add sliced jalapeños or habaneros between the okra pods before sealing!

Why pack okra vertically?

Two reasons: 1) It fits more pods per jar (kitchen math!), and 2) The brine circulates evenly when jars aren't overcrowded. Lay them sideways and you'll get air pockets where flavor can't reach.

How long until fullest flavor?

Patience, pickle lover! While you can eat them after 3 days, waiting 2 weeks lets the garlic and spices fully infuse. Open one jar for 'quality control' at 7 days if you must!

Irresistible Crisp Pickled Okra Recipe That Lasts 12 Months

Name: Southern-Style Pickled Okra
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Southern
Ingredients: 2 lbs fresh okra pods; 4 cups white vinegar; 4 cups water; 1/4 cup pickling salt; 8 cloves garlic; 4 tsp dill seeds; 4 tsp mustard seeds; 4 tsp black peppercorns; 4 tsp red pepper flakes

Southern-Style Pickled Okra

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Crisp, tangy pickled okra with a hint of spice. Perfect for snacking or garnishing Bloody Marys.

Author: Sophia Collins
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Yield: 4 pints 1x
Category: Pickles
Method: Water Bath Canning
Cuisine: Southern
Diet: Vegan

Ingredients

Scale

2 lbs fresh okra pods
4 cups white vinegar
4 cups water
1/4 cup pickling salt
8 cloves garlic
4 tsp dill seeds
4 tsp mustard seeds
4 tsp black peppercorns
4 tsp red pepper flakes

Cook Mode Prevent your screen from going dark

Instructions

Wash okra and trim stems.
Combine vinegar, water, and salt in a pot. Bring to a boil.
Pack okra vertically into sterilized jars.
Add 2 garlic cloves, 1 tsp each dill seeds, mustard seeds, peppercorns, and 1/2 tsp red pepper flakes per pint jar.
Pour hot brine over okra, leaving 1/2-inch headspace.
Process jars in boiling water bath for 10 minutes.
Let sit 2 weeks before eating for best flavor.

Notes

Use fresh, firm okra for best results.
Adjust red pepper flakes for desired heat level.
Find more recipe inspiration on our Pinterest account.

Nutrition

Serving Size: 1/4 cup
Calories: 15
Sugar: 0g
Sodium: 240mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 1g
Protein: 1g
Cholesterol: 0mg

Find it online: https://kitchenuser.net/crisp-pickled-okra-recipe-southern-style/