Description
Southern Pickled Okra is a crisp, tangy, and flavorful treat that’s a staple of Southern cuisine. These pickled okra pods are slightly spicy, aromatic, and perfect for snacking, adding to charcuterie boards, or garnishing cocktails like Bloody Marys.
Introduction
Pickling okra is a traditional Southern technique that preserves the pods while infusing them with bold flavors from garlic, peppers, and spices. This quick refrigerator-style pickle doesn’t require canning but still delivers the classic crunch and tang that make Southern pickled okra so beloved.
Why You’ll Love This Recipe
- Crisp and tangy: Perfectly preserved texture and bright flavor.
- Easy to make: Minimal prep, no complicated canning required.
- Customizable heat: Add hot peppers or crushed red pepper to taste.
- Versatile: Great for snacking, charcuterie, or cocktails.
- Authentic Southern flavor: Traditional spices and seasonings create a true taste of the South.
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh okra, stems trimmed (caps left on) | 1 lb |
| Garlic cloves | 4 |
| Small hot peppers (optional) | 4–6 |
| White vinegar | 1 cup |
| Water | 1 cup |
| Kosher salt | 2 tablespoons |
| Sugar | 1 tablespoon |
| Mustard seeds | 1 teaspoon |
| Dill seeds (or 2 dill sprigs) | 1 teaspoon |
| Black peppercorns | ½ teaspoon |
| Crushed red pepper (optional) | ½ teaspoon |
Instructions Step by Step
- Prepare the Okra
Wash the okra thoroughly and trim only the very tips, leaving the pods whole with their caps intact. - Pack Jars
Tightly pack the okra into clean jars. Add garlic cloves and hot peppers if desired for extra flavor and heat. - Make the Brine
In a saucepan, combine vinegar, water, salt, sugar, mustard seeds, dill seeds, black peppercorns, and crushed red pepper if using. Bring the mixture to a boil. - Pour the Brine
Carefully pour the hot brine over the okra in the jars, making sure all pods are fully submerged. - Seal and Cool
Seal the jars and let them cool to room temperature. - Refrigerate and Flavor
Refrigerate for at least 48 hours before eating for the best flavor. The okra will remain crisp and tangy.
Tips for the Best Results
- Use fresh, firm okra pods for maximum crunch.
- Keep the brine fully covering the okra to prevent spoilage.
- For spicier pickles, increase the number of hot peppers or red pepper flakes.
- Store refrigerated; these pickles last several weeks in the fridge.
Variations
- Add sliced onions or carrots for extra flavor and color.
- Substitute apple cider vinegar for white vinegar for a milder, sweeter taste.
- Include a few bay leaves or coriander seeds for aromatic variation.
Serving Suggestions
- Serve as a snack or appetizer.
- Include on charcuterie boards alongside cheeses and cured meats.
- Use as a garnish for cocktails, especially Bloody Marys.
FAQs
Q: Can I use frozen okra?
A: Fresh okra is recommended for crisp pickles; frozen okra may become mushy.
Q: How long do these pickles last?
A: Stored in the refrigerator, pickled okra stays crisp and flavorful for several weeks.
Q: Can I process these for shelf-stable storage?
A: Yes, for long-term storage, follow proper water bath canning procedures, but this recipe is designed for refrigerator pickles.
Conclusion
Southern Pickled Okra is a tangy, crisp, and flavorful treat that’s easy to make and perfect for snacking or adding a Southern touch to meals and drinks. The combination of spices, garlic, and optional heat makes these pickles irresistible.