This is a quick version of pickled okra - it takes maybe a half hour to pull together and it'll keep in the fridge for weeks!
If you're scared of okra, this is a good route to go - it won't be slimy at all! Actually very crunchy and wonderful. And if you haven't tried pickled okra before, now a great time to start. It's super cheap to make your own! :D
Step 1: What you'll need:
- 1 pound okra, rinsed (I used a little over a pound)
- 2 cups white vinegar (or a mix, I'll explain below)
- 1 cup water
- 3-6 garlic cloves
- 2 tablespoons sea salt
- 1 tablespoon dried dill
- 1 1/2 teaspoons red pepper flakes
- 1 teaspoon black peppercorns
- jars for canning
If white vinegar is too strong for you, considering doing half and half with another type - white wine, apple cider, rice wine. I like the extra bite of white vinegar - but you should play around and see what works best for you.
Garlic is all up to you, but I think okra pickles are best when they are super garlicky.
You can also adjust the seasoning quite a bit - if you think they'll be too hot, scale the crushed red pepper back. Or even add some mustard seed or something totally different! I bought some pickling spice and thought about using it, but it smelled too sweet for me. If you'd like them hotter you can add a little hot sauce or fresh jalapenos, if you like them sweeter, add a little bit of sugar.
The most important parts of this recipe is a 2:1 ratio of vinegar and water, the two tablespoons of salt, and having some kind of spice. :)