Enormous farmers market okra pickled in a spicy garlic brine. A delicious accompaniment to salads, sandwiches, and bloody marys!
I found the most enormous okra I had ever seen at the farmers market the other day. They were bright green and begging to come home with me. I couldn’t disappoint them. So in my bag, they went.
Being from the south, I have eaten okra cooked in every way possible. But to be honest, it is not high on my list of veggies I like to eat. Okra has this weird slime and its kind of furry on the outside. Not very appetizing! Pickling seems to change all that, making the funkiness go away and leaving behind pure deliciousness.
This okra can be enjoyed by itself as a crisp, spicy snack. It is also a nice complement to a southern fried chicken sandwich or briny cocktail!
Spicy Pickled Okra
- 10 large okra pods 8 ounces
- 1/2 cup apple cider vinegar
- 1 cup water
- 1 tbsp salt
- 1 tbsp sugar
- 1/4 tsp chili flake
- 1/2 tsp black peppercorn
- 1/4 tsp dill seed
- 1/4 tsp mustard seed
- 2 garlic cloves smashed
- 1 bay leaf
- Cut a small slit in the top (stem) of each pod and place in jar. If okra is too large for the jar, cut in half.
- Place all other ingredients in a pot and bring to a boil. Boil until the sugar and salt have dissolved.
- Pour pickling liquid over okra. Cool to room temperature and refrigerate. Okra will be ready to eat in 3-5 days.