Photo: Kelsey Hansen; Food Styling: Margaret Dickey and Ivy Odom; Prop Styling: Audrey Davis
Active
30 Min.
Total
24 hours, 30 min
Yield
Makes 7 pt.

Hands-down, we’ve never found a pickled okra we loved quite as much as this easy, homemade recipe. With a wonderful crunch, and a fantastic balance of tang, sweetness, and heat, these pickled pods would be a welcome addition to any charcuterie board or bloody Mary bar. If okra isn’t your veggie of choice, this recipe works equally well using fresh green beans. If you want to amp up the heat, simply add more peppers. 

How to Make It

Pack okra into hot sterilized jars, filling to 1/2 inch from top (alternate tips and stem ends to get more in each jar, 20 to 25 okra per jar). Place 3 to 4 chile slices, 1 teaspoon chopped garlic, 1 teaspoon dill seeds, and 1/2 teaspoon mustard seeds in each jar. Stir together vinegar, water, sugar, and salt in a large saucepan; bring to a boil over medium-high. Pour mixture over okra, leaving 1/2-inch headspace. Process as directed for 10 minutes.

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