Pickled Okra

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< 1 min read
Summary

Pickled okra is a deliciously tangy way to enjoy the veggie — it’s bursting with flavor, texture and crunch, and best of all, none of the slime. You might wonder how to use this seed pod in pickled form — do you eat it on its own, do you top it on a salad or add it to a soup or stew? The answer to all of the above is yes! Try it on any dish that needs a little extra tang, and nutrition.

Yields4 ServingsPrep Time10 minsCook Time5 minsTotal Time15 mins

Pickled Okra

Ingredients

 2 cups okra (approximately 12 ounces)
 1 large garlic clove (minced)
 ½ tsp black peppercorns (optional)
Brine
 1 tsp mustard seed
 1 bay leaf
 1 cup organic apple cider vinegar
 1 cup water
 1 tbsp coconut sugar (optional)
 ¼ tsp salt (+¼ tsp as needed)

Directions

1

Add the okra, garlic, and black peppercorns, if using, to a 32-ounce mason jar (or equivalent glass jar).

2

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.

3

Transfer the brine to the mason jar. Shake well and make sure the okra is fully submerged in brine.

4

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

 2 cups okra (approximately 12 ounces)
 1 large garlic clove (minced)
 ½ tsp black peppercorns (optional)
Brine
 1 tsp mustard seed
 1 bay leaf
 1 cup organic apple cider vinegar
 1 cup water
 1 tbsp coconut sugar (optional)
 ¼ tsp salt (+¼ tsp as needed)

Directions

1

Add the okra, garlic, and black peppercorns, if using, to a 32-ounce mason jar (or equivalent glass jar).

2

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.

3

Transfer the brine to the mason jar. Shake well and make sure the okra is fully submerged in brine.

4

Refrigerate for at least 2 days before serving.

Notes

Pickled Okra