Quick Pickled Okra

$- 1 pound fresh okra, trimmed - 1 cup distilled white vinegar - 1 cup water - 2 tablespoons granulated sugar - 1 tablespoon kosher salt - 4 cloves garlic, peeled and smashed - 1 teaspoon mustard seeds - 1 teaspoon coriander seeds - 1 teaspoon red pepper flakes - 2 sprigs fresh dill - Prep Time: 15 minutes - Total Time: 40 minutes - Servings: 2 pint jars To make quick pickled okra, you need fresh ingredients. Start with one pound of fresh okra. Make sure the okra is trimmed but whole. This will help the flavor soak in better. You will also need a cup of distilled white vinegar and a cup of water. These liquids create the brine. Add two tablespoons of granulated sugar and one tablespoon of kosher salt to the brine. The sugar gives a slight sweetness, while the salt enhances the flavor. Don't skip the garlic! Use four cloves, peeled and smashed. The garlic adds a rich taste. You will also need mustard seeds, coriander seeds, and red pepper flakes. Each spice brings its unique flavor to the mix. Finally, grab two sprigs of fresh dill. Dill adds a fresh and earthy flavor that rounds out the pickles. You can make two pint jars with this recipe, which is perfect for sharing or enjoying over time. The prep time is just 15 minutes, and the total time is 40 minutes. You can dive into this flavorful experience with ease! For the full recipe, check out the Zesty Quick Pickled Okra 🥒. - Whisk together vinegar, water, sugar, and salt. - Heat until the mixture simmers. Start by grabbing a medium saucepan. Measure out 1 cup of distilled white vinegar, 1 cup of water, 2 tablespoons of granulated sugar, and 1 tablespoon of kosher salt. Now, whisk these ingredients together until they blend well. Put the saucepan on medium heat. Watch closely as the mixture heats. You want it to simmer, not boil. Stir continuously until the sugar and salt dissolve completely. This will take just a few minutes. Once done, take it off the heat and let it cool for about 10 minutes. - Trim tops and leave okra whole. - Radically cut down on bitterness. Next, let’s prep the okra. You’ll need 1 pound of fresh okra. Trim the tops off each pod, but keep the okra whole. Leaving them whole helps the flavor soak in better. It also cuts down on the bitterness that okra can sometimes have. This step is key for a tasty pickle! - Distribute spices in jars. - Pack okra and pour pickling liquid. - Seal and cool jars. Now, it’s time to pack everything into jars. Grab two clean pint-sized glass jars. Start by evenly dividing 4 smashed garlic cloves, 1 teaspoon of mustard seeds, 1 teaspoon of coriander seeds, and 1 teaspoon of red pepper flakes between the jars. Next, carefully pack the trimmed okra into the jars, standing them up for a nice look. Once you fill them, pour the warm pickling liquid over the okra. Make sure to cover them fully, but leave about half an inch of space at the top. Finally, seal the jars tightly with their lids and let them cool down to room temperature. This should take around 20-30 minutes. For the best flavor, let the okra sit in the fridge for at least 24 hours. But if you can wait, 3-5 days will give you even more flavor! Check out the Full Recipe for more details. To get the best flavor from your quick pickled okra, let it sit for at least 24 hours. This time allows the brine to soak into the okra. The longer you wait, the better they taste. For a deeper flavor, try to wait 3 to 5 days. This way, the spices will really shine and make each bite even more delicious. When serving pickled okra, think about how it looks. Place them in a nice dish or add them to a charcuterie board for color and flair. They can also be a fun addition to sandwiches, giving a nice crunch and tang. Toss them into salads for a zesty kick. The bright green color will make any plate pop and impress your guests. For more details, check out the Full Recipe for the perfect quick pickled okra! {{image_4}} You can spice up your pickled okra in fun ways. Adding jalapeños or other hot peppers gives a fiery kick. Slice the peppers and toss them into your jars before adding the okra. You can also adjust the red pepper flakes. Want more heat? Just add a bit more! Prefer it mild? Use less. Herbs can change the flavor of your pickled okra. Try using fresh thyme or oregano. These herbs add a nice twist. You can also swap out distilled white vinegar for apple cider vinegar. This swap adds a sweeter, tangy taste that surprises the palate. How sweet do you like your pickles? You can adjust the sugar levels to fit your taste. If you want sweeter okra, add more sugar. If you prefer savory, cut back. You can also experiment with spices like cumin or black pepper. These can bring out new flavors in your okra. For the full recipe, check out the Zesty Quick Pickled Okra. To keep your pickled okra fresh, store it in clean glass jars. Make sure to seal the jars tightly after filling them. Place the jars in the fridge right away. The pickled okra will stay good for about 2 to 3 weeks. Over time, the flavor will grow stronger, so enjoy them while fresh! You should not freeze pickled okra. Freezing can change its texture and make it mushy. The pickling brine does not freeze well either. If you want to save some, try to use it within the fridge's shelf life. If you must freeze it, pack it in airtight containers. When you're ready to eat, thaw it in the fridge overnight. Always check for spoilage before eating pickled okra. Look for any signs of mold or an off smell. If the okra feels slimy or has changed color, discard it. Safety is key! If you’re unsure, it’s best to throw it out. Remember to keep your pickles refrigerated and check them regularly for freshness. Pickling okra takes about 24 hours for basic flavor. However, for the best taste, wait 3 to 5 days. During this time, the okra absorbs the vinegar and spices. This makes it more flavorful and tangy. The longer you wait, the better the taste. You can use frozen okra, but it may change the texture. Freezing breaks down the cell walls. This can make the okra softer after pickling. If you want crunch, fresh okra is best. Frozen okra works in a pinch but may not be as crisp. Leftover pickling liquid is a treasure! Use it in salad dressings for extra flavor. You can also marinate meats or vegetables. It adds a pleasant tang to many dishes. Don't waste it; get creative with how you use it! Pickled okra has some health benefits. It is low in calories and high in fiber. The vinegar may help with digestion and blood sugar control. However, too much salt can be a concern. Enjoy it in moderation for a tasty, healthy treat! You can create delicious pickled okra at home using simple ingredients. We covered the best steps, from preparing the pickling liquid to storing your jars. Remember, letting the okra sit for a few days enhances its flavor. Feel free to experiment with spices and heat levels for a personal touch. Proper storage ensures freshness and safety. With these tips, you’ll enjoy a tasty treat that perks up any meal. Happy pickling!$

Elevate your culinary skills with this zesty quick pickled okra recipe! Perfectly tangy and bursting with flavor, you'll love how easy it is to create this delightful snack or garnish. Made with fresh ingredients and a hint of spice, these pickles are a great addition to any meal. Want to impress your guests?

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Ingredients

1 pound fresh okra, trimmed

1 cup distilled white vinegar

1 cup water

2 tablespoons granulated sugar

1 tablespoon kosher salt

4 cloves garlic, peeled and smashed

1 teaspoon mustard seeds

1 teaspoon coriander seeds

1 teaspoon red pepper flakes

2 sprigs fresh dill

Instructions

In a medium saucepan, whisk together the distilled white vinegar, water, granulated sugar, and kosher salt. Place the saucepan over medium heat and bring the mixture to a gentle simmer. Stir continuously until the sugar and salt have dissolved completely, and then remove the saucepan from the heat. Allow the pickling liquid to cool for about 10 minutes.

While the pickling liquid cools, prepare the okra by trimming the tops, making sure to keep them whole for maximum flavor infusion.

Take two clean pint-sized glass jars and evenly distribute the smashed garlic, mustard seeds, coriander seeds, red pepper flakes, and fresh dill between both jars.

Carefully pack the trimmed okra into the jars, standing them upright for a visually appealing presentation. Once filled, pour the warm pickling liquid over the okra, ensuring they are fully submerged—be sure to leave about half an inch of headspace at the top of each jar.

Tightly seal the jars with their lids and allow them to cool to room temperature, which should take around 20-30 minutes. After they've reached room temperature, transfer the jars to the refrigerator.

For the best flavor, let the okra pickle for at least 24 hours; however, for even deeper flavor, enjoy them after they have marinated for 3-5 days!

Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 2 pint jars

- Presentation Tips: Serve the pickled okra in a decorative dish or as part of a vibrant charcuterie board. They make a delightful snack or a tangy addition to sandwiches and salads!