Before my mother-in-law moved to the coast to care for her mom, she loves to garden in the community garden at her church. I’d bring Molly out there and she’d help her pick veggies and wash them.
Every summer and fall she always brings us lots of veggies – squash, beets, eggplant, and more. I just love when I can make a meal out of all she has given us.
This year she’s had okra coming out her ears — both green and purple okra. Have you ever seen purple okra? I had not. But, we’ve been the lucky recipients! Over the last couple months, she’s brought us several pounds. We love okra — fried, in stew, and my kids absolutely inhale pickled okra.
I don’t ever have any fancy spices lying around, so I like to make it based on what I have in the kitchen. And, we don’t own any canning equipment. It’s just stored in the fridge and lasts 2-3 months.
Easy Pickled Okra
- 1 1/2 to 2 pounds okra, rinsed
- 2 cups apple cider vinegar
- 1 cup water
- 1/4 cup white sugar
- 3-4 heaping spoonfuls of minced garlic
- 2 tablespoons sea salt
- a few pinches of red pepper flakes
- jars for canning
1. Wash jars on hot with hot start and hot dry in the dishwasher.
2. Allow to dry upside down on clean towels.
3. Place the lids in boiling water for 3-4 minutes. Then, let air dry on clean towels.
4. Wash okra. Pack as much okra as you can into jars lengthwise. (We got 3 pint-sized jars total)
7. Put a pinch or two of red pepper flakes in each jar.
9. Allow the jars to reach room temperature before placing in the fridge. Give them a week of pickling before eating. My kids think they taste best after they’ve pickled for a month or so.
If you love okra as much as we do, click HERE to enjoy our Buttermilk Southern Fried Okra recipe.