Pickled Okra Recipe

Name: Pickled Okra
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound okra, trimmed; 4 small dried red chiles; 2 bay leaves; 2 garlic cloves, halved; 1 teaspoon dill seeds; 1 teaspoon coriander seeds; 1 teaspoon black peppercorns; 1 1/2 cups water; 1 1/2 cups cider vinegar; 1 1/2 tablespoons kosher salt

Servings: persons

1 pound okra, trimmed
4 small dried red chiles
2 bay leaves
2 garlic cloves, halved
1 teaspoon dill seeds
1 teaspoon coriander seeds
1 teaspoon black peppercorns
1 1/2 cups water
1 1/2 cups cider vinegar
1 1/2 tablespoons kosher salt

1
Pack the okra, chiles, bay leaves and garlic cloves into 2 sterilized, 1-pint canning jars.
2
Add half of the dill seeds, coriander seeds and peppercorns to each jar.
3
In a medium saucepan, combine the water, vinegar and salt and bring to a boil over high heat, stirring to dissolve the sugar.
4
Pour the brine over the okra, leaving a 1/2 inch of space at the top.
5
Close the jar with lids and rings.
6
To process, boil the jars at 212 for 10 minutes (see Canning 101).
7
Let cool to room temperature and serve immediately or store in a cool, dark place for up to 1 year.
8
Refrigerate after opening.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pound okra, trimmed, 4 small dried red chiles, 2 bay leaves, 2 garlic cloves, halved, and more.

Yes, Pickled Okra falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pickled Okra

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