Prep 15 mins
Cook 15 mins
Chef Steven Satterfield divulges his grandmother's recipes for a family specialty, pickled okra. When pickling your own produce, begin by sterilizing a clean 1-quart glass canning jar and lid in a pot of boiling water for 15 minutes. Use tongs to remove the lid and the jar, which should still be hot when filled with the okra. Published in Country Living magazine. I have tweeked just a touch.
- 453.59 g okra, stems trimmed
- 1 small sweet onion, thinly sliced (such as Vidalia)
- 1 garlic clove, thinly sliced
- 1 dried chili (such as ancho or chile de arbol)
- 4.92 ml black peppercorns
- 4.92 ml coriander seed
- 2.46 ml mustard seeds
- 2.46 ml fennel seed
- 2.46 ml whole allspice
- 2 whole cloves
- 473.18 ml apple cider vinegar
- 473.18 ml water
- 44.37-59.16 ml kosher salt
- 14.79-44.37 ml sugar (depending on how much sweetness you want)
- Fill sterilized jar with okra, onion, garlic, dried chile, black peppercorns, coriander seeds, mustard seeds, fennel seeds, allspice, and cloves.
- In a large pot over high heat, combine vinegar, water, 3 to 4 tablespoons kosher salt, and 1 to 3 tablespoons sugar and bring to a boil.
- Ladle hot brine over okra and seal jar. Allow jar to sit for a minimum of 1 week to marry the flavors before using. Refrigerate after opening.