Refrigerator Pickled Okra
This recipe post gives instructions for how to make refrigerator pickled okra
Servings: 6 servings
Calories: 105kcal
Ingredients
- 15 small pods of okra (about 9 oz)
- ⅓ Cup sweet onion thinnly sliced
- 4 dill sprigs
- 2 cloves garlic per jar
- ½ cup apple cider vinegar
- ⅓ cup granulated white sugar
- ½ teaspoon kosher salt
- ½ cup water
- 2 tsp coriander seeds
- 1 teaspoon yellow mustard seeds
- 1 teaspoon dill seeds
- 1 teaspoon black peppercorns
- ½ tsp crushed red pepper
Instructions
- Divide the okra, sweet onion slices, dill sprigs and garlic cloves among the jars you will use. (2 pint jars). Place the onion, dill and garlic in the bottom of the jar and then pack the okra in tightly as possible.
- Over medium heat on the stove top in a medium sized sauce pan, heat vinegar, sugar, salt and ½ cup of water. Stir and heat until the sugar and salt dissolves.
- Turn the heat off and add the coriander, mustard, dill seeds, peppercorns and crushed red pepper. Turn the heat back on and bring to a boil. Remove from the heat.
- Carefully pour the solution over the packed jars of okra.
- Tightly cover with a lid and place into the refrigerator once cooled. Keep refrigerated for up to a week.
Video
Notes
Wash the okra well before using and remove any bad spots with a sharp knife.
Cut the tops of the okra so that the stem is removed but not the little cap at the top.
Use the freshest okra possible.
If you can't find dill sprigs, it is ok to leave them out.
It is ok to use plain white vinegar instead of apple cider vinegar.
If using table salt, use half the amount shown.
Nutrition
Calories: 105kcal