Pickled Okra Recipe
A perfectly crispy, crunchy snack. It's a must to garnish your bloody mary.
Servings: 8
Calories: 40kcal
Ingredients
- 1 pound whole okra
- 1 tablespoon table salt or sea salt
- 2 3/4 cups white or apple cider vinegar
- 1/2 cup sweet onion sliced
- 1 tablespoon dried dill
- 3 cloves garlic
- 1/4 teaspoon crushed red pepper flakes
US Customary - Metric
Instructions
- Combine the okra and 1 tablespoon salt in a colander, and toss to combine it really well. Let the okra sit for one hour.
- Combine the onion, vinegar, dill, garlic in a small saucepan.
- Heat the mixture on high until it comes to a boil, then simmer for just a couple of minutes, until the onions begin to soften.
- Divide the okra between your jars, and pour the vinegar mixture over them. Place a garlic clove and some onion in each jar.
- Screw the caps onto your jars loosely, then tighten them when the jars have cooled to the touch. Chill the pickled okra for 24 hours before serving.
- Use within 3-4 weeks.
Nutrition
Calories: 40kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 881mg | Potassium: 194mg | Fiber: 2g | Sugar: 1g | Vitamin A: 446IU | Vitamin C: 14mg | Calcium: 62mg | Iron: 1mg