Frog Song’s Pickled Okra
Ingredients
1 lb fresh and washed okra
2 cups white vinegar or apple cider vinegar
2 cups filtered water
¼ cup sea salt
Optional: 1–2 Tbsp sugar or cane syrup
Optional Pickling Spices (per jar)
¼ tsp peppercorns
¼ tsp mustard seeds
¼ tsp coriander seeds
1 garlic clove finely chopped
pinch of chile flakes
Directions
Wash jars and lids thoroughly. Sanitize them in the dishwasher or by steaming in a large pot. Inspect jars for cracks or chips and discard any damaged jars.
Add the peppercorns, mustard seeds, coriander seeds, and any optional garlic or chile flakes to the bottom of each jar.
Rinse the okra under cold running water and remove any leaves, dirt, or debris. Trim any woody stem ends, but avoid cutting into the pods. Remove any pods that are too long to allow the jars to close properly.
Pack the okra tightly into the jars, alternating the direction of the pods to maximize space. Place longer pods with the stem end down and the pointed end up.
Pack firmly but gently to avoid splitting the pods. Use smaller pieces to fill gaps. The okra should be packed tightly enough that it will not float or shift after the brine is added.
In a stainless steel or other non-reactive saucepan, combine the vinegar, water, salt, and optional sweetener
Heat over medium-high heat, stirring until the salt dissolves. Bring to a boil, then reduce to low heat and keep the brine hot.
Carefully pour the hot brine over the okra, filling each jar to just below the threads. Avoid getting brine on the jar rims.
Wipe the rims clean, then secure the lids tightly.
Allow the jars to cool to room temperature, then refrigerate.
For best flavor, wait at least 3 days before eating. Refrigerated pickled okra will keep for 6–12 months.
Optional: Water-Bath Canning for Shelf-Stable Storage
For longer-term, shelf-stable storage, the pickled okra can be processed in a boiling water bath. See Using Boiling Water Canners if this is your first time or you need a refresher.
Wash jars, lids, and bands. Keep jars hot until ready to fill. Place a canning rack in the bottom of a large pot and fill with enough water to cover the jars by at least 1 inch.
Ladle the hot brine into the hot, okra-packed jars, leaving ¼ inch headspace.
Wipe the jar rims clean with a damp cloth. Apply the lids and screw bands until fingertip tight.
Place the jars on the rack in the canner, ensuring they are covered by at least 1 inch of water. Bring the water to a full boil and process for 10 minutes (adjusting for altitude if necessary, in Florida 10 minutes is adequate).
When processing is complete, turn off the heat and carefully remove the jars, keeping them upright. Place them on a towel or cooling rack and allow them to cool undisturbed for 12–24 hours. Check that the lids have sealed before storing.
Properly sealed jars may be stored in a cool, dark place for up to a year.