Sweet-Heat Pickled Okra
This Sweet-Heat Pickled Okra is a crunchy, tangy snack with the perfect balance of sweetness and spice—simple to make and irresistibly flavorful!
Servings: 4 servings
Ingredients
- 1 pound fresh okra washed and trimmed
- 2 cups water
- 1 cup distilled white vinegar
- 1/2 cup granulated sugar
- 1 tablespoon salt
- 1 tablespoon mustard seeds
- 1 teaspoon red pepper flakes
- 2 cloves garlic peeled and crushed
- 1 small onion thinly sliced
Instructions
Step 1: Prepare Your Okra
- Start by rinsing 1 pound of fresh okra under cold water to remove any dirt or debris. Trim off the stems carefully, making sure to leave the okra pods intact so they retain their crunch during pickling. Setting the okra aside, you’re ready to prepare the pickling brine.
Step 2: Make the Pickling Brine
- In a medium saucepan, combine 2 cups of water, 1 cup of distilled white vinegar, 1/2 cup granulated sugar, and 1 tablespoon salt. Stir the mixture over medium heat until the sugar and salt dissolve completely. Once dissolved, remove the saucepan from heat but keep the brine warm.
Step 3: Add Spices and Aromatics
- To the warm brine, add 1 tablespoon mustard seeds, 1 teaspoon red pepper flakes, 2 cloves of crushed garlic, and 1 thinly sliced small onion. These ingredients infuse the brine with layers of flavor—the mustard seeds add a gentle earthiness, the red pepper flakes contribute heat, and the garlic and onion provide aromatic depth.
Step 4: Pack the Okra
- Place the trimmed okra into a clean, sterilized jar. Pack the pods vertically as much as possible to maximize space and maintain their shape. Pour the warm pickling brine over the okra, making sure the pods are fully submerged. Use a spoon or similar utensil to press the okra gently down if needed.
Step 5: Seal and Refrigerate
- Seal the jar tightly with a lid and allow it to cool to room temperature. Once cooled, refrigerate the jar for at least 48 hours before enjoying. The flavors will deepen and mingle beautifully during this time. For best results, wait a full week to let the sweet-heat balance develop fully.
Equipment
- Medium Saucepan
- Clean Sterilized Jar
- Spoon
Notes
- Make sure to leave the okra pods intact by trimming only the stems to maintain their crunch.
- Adjust the amount of red pepper flakes to control the heat level to your preference.
- Store pickled okra in the refrigerator fully submerged in brine and sealed to keep fresh up to 4 weeks.