This easy recipe for spicy refrigerator pickled okra is one of the BEST ways to preserve fresh summer okra. The pickling process with vinegar makes the okra crunchy, not slimy!
Course: Side Dish
Keyword: Pickled okra, spicy pickled okra
Author: Whitney Reist | Sweet Cayenne
Special equipment: 2 pint size canning jars
1pound(2-3 inch fresh okra, stems trimmed to ½’’, washed and dried thoroughly
4smallgarlic cloves, peeled
8smallsprigs of dill (about ½ cup)
1 ¼cupapple cider vinegar
1teaspoonwhole yellow mustard seed
3wholedried red chile peppers, cut in half lengthwise
Divide the okra, garlic cloves, and dill amongst two sterilized pint-sized canning jars.
In a small saucepan, combine vinegar, sugar, salt, mustard seed, peppercorns, and chili peppers halves. Bring to a boil over medium-high heat. Pour the hot liquid and spices over the contents of the jars. Fill the rest of the jars up with water to ½’’ of the jar rim. Let the jars cool for about 30 minutes before closing jars with lids and rings.
Lable and date the jars before refrigerating the jars for 3 days before eating the pickles. If they are slightly slimy, let them pickle a few days more before consuming. Store for up to 2 months.