How do you keep pickled okra crispy and crunchy?

To keep pickled okra crispy, use the smallest, freshest okra pods you can find, ideally no more than three to four inches long. Soaking the pods in ice water for about an hour before packing them into jars also helps maintain firmness. Adding a grape leaf or a small piece of horseradish to each jar introduces natural tannins that further prevent the pods from softening.

What spices are best for making pickled okra at home?

The quintessential spices for pickled okra include dill seeds or fresh dill heads, mustard seeds, black peppercorns, coriander seeds, fennel seeds, and red pepper flakes for heat. Garlic cloves are nearly always added for flavor. Many Southern recipes also call for a whole dried cayenne pepper or a slice of jalapeño to add extra spice.

How long does homemade pickled okra last when stored properly?

Homemade pickled okra processed in a water bath canner can be stored in a cool, dark pantry for up to one year if the jar remains unopened. Once you open a jar, it must be refrigerated and consumed within several weeks. Refrigerator pickles that are not canned should be eaten within one to two months for the best quality and flavor.

What is the best way to eat pickled okra?

Pickled okra is a versatile Southern staple that pairs perfectly with barbecue, fried catfish, and po'boy sandwiches. It can be chopped and added to a bloody mary cocktail or used as a tangy relish on hot dogs and burgers. The pods also make a great addition to a charcuterie board alongside cheese and crackers.

Pickled Okra: Crisp, Peppery And Full Of Flavor

Ingredients

Scale

0.5 lb Fresh Okra
0.25 lb Garlic Cloves
2 cups Vinegar
2 cups Water
2 tbsp Salt
2 tbsp Sugar
2 tsp Coriander Seeds
2 tsp Red Pepper Flakes
1 tsp Fennel Seeds
1 tsp Peppercorns

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Instructions

1-Place the coriander seeds, pepper flakes, peppercorns,: Place the coriander seeds, pepper flakes, peppercorns, and fennel seeds in a quart jar.
2-Layer the okra and garlic cloves: Layer the okra and garlic cloves.
3-Bring the vinegar, water, salt and sugar: Bring the vinegar, water, salt and sugar to a boil until all dissolved.
4-Cool the liquid to room temperature then: Cool the liquid to room temperature then add to the jar and cover the okra.
5-Refrigerate and let sit for at least: Refrigerate and let sit for at least 24 hours.

Last Step:

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Prep Time: 10 min
Cook Time: 0 min
Method: no_cook

Nutrition

Calories: 470kcal
Sugar: 29g
Sodium: 14092mg
Fat: 3g
Saturated Fat: 1g
Carbohydrates: 87g
Fiber: 15g
Protein: 13g