Ingredients
Directions
Add the okra, garlic, and black peppercorns, if using, to a 32-ounce mason jar (or equivalent glass jar).
Add the water, vinegar, mustard seeds, bay leaf, sugar (if using), and salt to a medium stovetop pot. Bring to a boil and let simmer for 5 minutes. Set aside to cool.
Transfer the brine to the mason jar. Shake well and make sure the okra is fully submerged in brine.
Refrigerate for at least 2 days before serving.
Chef's Notes
Substitutions
Substitute other vegetables for the okra like summer squash, radish, cucumbers, or peppers.
Use white vinegar in place of apple cider vinegar.
Sugar-free
Omit the coconut sugar.
Safety tips and how to extend shelf life
Wash okra well before pickling.
Make sure your okra is fresh and without any softening spots, which can be a sign of spoilage.
Use stainless steel, glass or ceramic for storing and use stainless steel or ceramic for the stovetop pot.
Storage
Properly pickled okra can be kept in an airtight container in the refrigerator for up to 2 months
Ingredients
Directions
Add the okra, garlic, and black peppercorns, if using, to a 32-ounce mason jar (or equivalent glass jar).
Add the water, vinegar, mustard seeds, bay leaf, sugar (if using), and salt to a medium stovetop pot. Bring to a boil and let simmer for 5 minutes. Set aside to cool.
Transfer the brine to the mason jar. Shake well and make sure the okra is fully submerged in brine.
Refrigerate for at least 2 days before serving.
