The Southern Pickle That's Crisp, Tart, and Seriously Snacka

• servings: 12 servings
• active time: 10 minutes
• total time: 1 day 1 hour 15 minutes

Ingredients

12 ounces (340 g) fresh okra (see notes)

3 large cloves garlic, minced

2 teaspoons (5 g) black peppercorns

1/2 teaspoon red pepper flakes

1 1/4 cups (300 ml) apple cider vinegar, divided

1 cup (8 ounces; 240 ml) water

1/3 cup (about 2 1/3 ounces; 66 g) granulated sugar

1 1/2 tablespoons (about 15 g) Diamond Crystal kosher salt; for table salt, use half as much by volume

Directions

Thoroughly wash 2 (1-pint-size) canning jars and their lids. If you plan to process the pickled okra for shelf-stable storage, sterilize the jars as described in our canning guide .

In a small saucepan, add vinegar, water, sugar, and salt to a small saucepan. Bring to a boil over high heat, stirring until sugar dissolves, about 3 minutes.

Pour 1 cup of vinegar mixture into each jar. Let cool, uncovered, to room temperature, about 1 hour (the okra will absorb some of the liquid).

For short-term storage: Evenly divide remaining vinegar mixture between each jar, leaving 1/4-inch headspace at top of jar. Seal jars with lids and refrigerate at least 24 hours. Pickled okra can be stored for up to 1 month in refrigerator.

For long-term storage: While okra is still hot, screw on tops until finger-tip tight (do not over-tighten). Place a canning rack in bottom of a large stockpot. Fill with water, and bring to a boil over high heat. Carefully lower jars into pot. Return water to boil over high; cover and boil for 10 minutes. Off-heat, let jars sit in water for 5 minutes. Using canning tongs, carefully remove jars from water. Pickled okra can be stored at room temperature for up to 1 year; refrigerate after opening and use within 3 weeks.

Nutrition

• Calories: 36 kcal
• Total Fat: 0 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 30 mg
• Total Carbohydrate: 8 g
• Dietary Fiber: 1 g
• Total Sugars: 6 g
• Protein: 1 g