Fermenting & Pickling
Spicy Pickled Okra
Makes 4 pints · 30 min + 1 week
Small, tender August okra packed tight with garlic and hot pepper, then covered in a tangy brine. A week in the fridge and the pods snap with heat and vinegar.
Ingredients
- 1.5 lbs small fresh okra pods, stems trimmed
- 4 cloves garlic, halved
- 2 fresh cayenne or jalapeño peppers, sliced
- 2 tsp dill seed
- 1 tsp black peppercorns
- 2.5 cups white vinegar (5% acidity)
- 2.5 cups water
- 3 tbsp pickling or kosher salt
Instructions
- Pack the okra upright into 4 clean pint jars, alternating pods tip-up and tip-down so they fit snugly.
- Divide the garlic, sliced peppers, dill seed, and peppercorns among the jars.
- Bring the vinegar, water, and salt to a boil, stirring until the salt dissolves.
- Pour the hot brine over the okra, leaving 1/2 inch of headspace and covering the pods completely.
- Cool, cap, and refrigerate at least 1 week before eating. Keeps about 2 months chilled.