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Sweet-Heat Pickled Okra

Sweet-Heat Pickled Okra: A Crunchy Southern Delight

Sweet-Heat Pickled Okra is a delightful blend of sweet and spicy flavors that elevates your snacking game.
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Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 3 days 12 hours
Total Time 3 days 12 hours 35 minutes
Servings: 8 jars
Course: Uncategorised
Cuisine: Southern
Calories: 50
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brine
  • 1 cup filtered water
  • 1 cup white vinegar apple cider vinegar can be a substitute
  • 0.5 cup sugar adjust to preference
  • 3 cloves garlic crushed
  • 1 tablespoon mustard seeds can use yellow or brown varieties
  • 1 teaspoon red pepper flakes adjust for desired heat
  • 0.5 cup thinly sliced onions shallots can also be used
For the Okra
  • 1 pound fresh okra choose firm, vibrant pods
For Storage
  • clean jar ensure sterile

Equipment

  • Medium saucepan
  • Clean jar

Method
 

Preparation Steps
  1. Wash 1 pound of fresh okra thoroughly under cold running water. Trim off the stem ends and lay it on a clean towel to dry.
  2. In a medium saucepan, combine 1 cup of filtered water, 1 cup of white vinegar, ½ cup of sugar, 3 cloves of crushed garlic, 1 tablespoon of mustard seeds, 1 teaspoon of red pepper flakes, and ½ cup of thinly sliced onions. Boil then simmer for about 10 minutes.
  3. Prepare a clean, sterilized jar and pack the dried okra pods snugly. Pour the hot brine over the okra and seal.
  4. Allow the jar to cool to room temperature, then refrigerate for at least 48 hours before enjoying.
  5. Enjoy as a snack, sandwich topping, or side dish. Keep submerged in brine in the refrigerator for up to 4 weeks.

Nutrition

Serving: 1jarCalories: 50kcalCarbohydrates: 12gProtein: 1gSodium: 90mgPotassium: 180mgFiber: 4gSugar: 7gVitamin A: 700IUVitamin C: 20mgCalcium: 80mgIron: 0.5mg

Notes

For long-term storage, consider canning techniques to keep pickles for several months.

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