I was recently gifted the excellent Pick a Pickle recipe book and one of the recipes that caught my eye was pickled okra. I’ve never cooked or prepared it but see it all the time at the farmers market and have ordered it aplenty (fried) at Southern restaurants.
I tweaked the pickled okra recipe from the book slightly and it became sort of a mix between standard quickles (garlic, dill) and pickled snap peas with use of the dried chile. It also required very little prep and as my brother can attest, the pickle juice tastes great (he finished off a whole jar just for kicks).
Pickled Okra Recipe
Makes 1 quart
- 1 cup water
- 1 cup white wine vinegar
- 1 tbsp kosher or pickling salt
- 1 tsp paprika
- 1 tsp mustard seeds
- 3 sprigs fresh dill
- 2 garlic cloves, sliced
- 1 small dried hot pepper
- 1 pound small okra (definitely pick small ones here – you can pack more into the jar)
- Bring the water, vinegar, salt, paprika and mustard seeds to a boil until salt is fully dissolved. Set aside to cool.
- Rinse okra.
- Add dill, garlic, pepper and okra to quart jar (or 2 pint jars).
- Cover with brine and make sure to ladle in all mustard seeds and paprika residue.
- Recommended use: These need just a few days to pickle. Enjoy on their own, in a salad or as a Bloody Mary garnish!