Easy Southern Pickled Okra Recipe (5 Ingredients, 25 Minutes) by Donna John
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Don't be surprised when in the south you see a bowl of pickled okra on the table instead of pickles at dinner or lunch. Pickled okra is definitely a southern thing. My oldest daughter loves pickled okra, so I found this simple recipe to make for her. With only five simple ingredients and minimal prep and cooking time, it's a pickled recipe I make often.
Crisp and acidic, this pickled okra recipe is super easy to make. If you plan on storing the okra, sterilize the jars and process them 10 minutes in boiling water after filling. Here is your shopping list for this southern recipe: fresh okra (check out the health benefits of okra), white vinegar, canning or pickling salt, fresh garlic and water.
Pickled okra is often served with fried chicken, pork chops, sandwiches and barbecued meats. Try them chopped up in chicken salad, egg salad or tuna salad. Pickled okra makes a great gift, too!
Cuisine: American
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes plus 1 week to marinate
Servings: 25 (makes 5 pint jars)
Ingredients
- 3 pounds okra, washed and stems trimmed
- 3 cups white vinegar
- 1/3 cup canning and pickling salt
- 3 cups water
- 5 garlic cloves, peeled (optional, but recommended)
Here's how to make it:
- Combine vinegar, salt and water in large pot. Bring to a boil.
- Put a clove of garlic into each jar. Pack the okra tightly into the jars, leaving about 1/2 inch at the top. For some spice you can add crushed red pepper flakes.
- Pour the brine over the okra. Seal the jars. Let them cool at room temperature. Refrigerate at least one week before eating. For longer storage, sterilize and process the jars.
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