My mother-in-law has a community garden at her church where she has her own plot. She loves to garden. 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.
3. Place the lids in boiling water for 3-4 minutes. Then, let air dry on clean towels.
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.