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To make Quick Refrigerator Pickled Okra, you need the following ingredients: - 1 pound fresh okra, ends trimmed - 1 cup distilled white vinegar - 1 cup water - 3 tablespoons sugar - 2 tablespoons sea salt - 4 cloves garlic, smashed - 1 tablespoon mustard seeds - 1 tablespoon coriander seeds - 1 teaspoon red pepper flakes - 1 teaspoon black peppercorns - Fresh dill sprigs (optional) This mix of ingredients creates a flavorful brine for your okra. Each item plays a key role. The vinegar brings tang, while sugar adds a sweet touch. The salt helps preserve the okra and enhances the taste. Garlic and spices give depth and aroma. When choosing okra, look for bright green, firm pods. Fresh okra tastes best. The spices can be adjusted based on your taste. Want it spicy? Add more red pepper flakes. Prefer a herby flavor? Toss in extra dill. Gather these ingredients, and you will be ready to make a tasty batch of pickled okra. For the full recipe and steps, check out the Full Recipe section. To start, combine vinegar, water, sugar, and salt in a saucepan. I like to use a medium saucepan for this step. Heat the mixture over medium heat until the sugar and salt dissolve completely. This usually takes a few minutes. Once dissolved, remove the pan from heat and let the brine cool slightly. This cooling step is important; you don’t want to pour hot liquid over the okra. While the brine cools, wash the okra thoroughly. Make sure to trim the ends for a neat look. Now, pack the okra tightly into a clean, sterilized jar. A quart jar works well for this recipe. Packing the okra tightly helps it absorb the brine better, ensuring great flavor. Next, add the smashed garlic cloves, mustard seeds, coriander seeds, red pepper flakes, and black peppercorns into the jar with the okra. If you like, toss in some fresh dill sprigs for extra flavor. Once you add the spices, pour the cooled brine over the okra. Make sure all the okra is submerged. If any pieces float, weigh them down with a clean weight or a small dish. This helps them stay under the brine. For the full recipe, check the earlier section. Enjoy crafting this tasty dish! - Always use fresh okra for the best flavor and crispness. Look for vibrant green pods. - Properly sterilize your jar. You can do this by boiling it in water for 10 minutes. This helps keep your pickles safe. - You can add spices like cloves or allspice for more depth. Fresh herbs like thyme or basil can also elevate the taste. - I recommend steeping the okra for at least 24 hours. For the best flavor, wait 3 to 5 days before you eat them. - Enjoy pickled okra as a crunchy snack right from the jar. It pairs well with cheese and crackers. - You can also slice it into salads for a tangy crunch. Use it as a topping for sandwiches or tacos for a flavorful twist. {{image_2}} You can make your pickled okra spicier with just a few tweaks. Add more red pepper flakes to the jar. Or, toss in fresh chili peppers for a fiery kick. When you bite into the okra, the spice will bring a new level of flavor. This option is perfect for heat lovers! Using fresh herbs can change the taste of your pickled okra. Try adding thyme or basil for a fragrant twist. Simply place a few sprigs in the jar before adding the brine. This will give the okra a fresh, aromatic flavor. You might even discover a new favorite! If you like a sweeter taste, adjust the sugar in the brine. Add an extra tablespoon or two to suit your palate. The mix of sweet and spicy creates a delightful balance. This version makes a great snack or a fun addition to your meals. For the full recipe, check out the Quick Refrigerator Pickled Okra section! To keep your pickled okra fresh, store it in the fridge. Use a clean, sterilized jar with a tight lid. Fill the jar with the cooled brine and okra until they are fully submerged. If needed, use a clean weight to keep them down. Always refrigerate them right after making them. When stored properly, your pickled okra lasts about 2 to 4 weeks in the fridge. The flavors get better over time, so waiting a few days before eating helps. Enjoy them within this time for the best taste and crunch. Check your pickled okra for signs of spoilage. If you see mold, a change in color, or an off smell, it’s time to throw them away. Also, if they lose their crispness or become mushy, that’s a sign they’ve gone bad. Always trust your senses; if something seems off, it’s better to discard it. You should wait at least 24 hours before eating your pickled okra. This time lets the flavors blend well. For the best taste, I recommend waiting three to five days. The longer they sit, the more flavor they gain. Yes, you can reuse the pickling brine, but with caution. If you decide to do this, use it for another batch of pickles soon. After one reuse, I suggest discarding it. The brine may lose its taste and freshness after that. You can make this recipe without sugar. If you want a savory taste, try using more salt. You can also add a touch of honey or maple syrup for sweetness, but adjust the amount. Another option is to add a splash of fruit juice for a hint of sweetness. In this blog post, we explored how to create delicious pickled okra. We covered essential ingredients, step-by-step instructions, and tips for success. Enjoying your pickled okra is easy, whether as a snack or in meals. Remember, fresh ingredients make all the difference. Feel free to experiment with flavors and storage methods. With proper care, your pickled okra will add zest to your dishes. Now, you’re ready to start pickling and enjoy this tasty treat!

Quick Refrigerator Pickled Okra

Discover the delightful world of Quick Refrigerator Pickled Okra! This easy recipe transforms fresh okra into a tangy snack or a perfect salad topping in just 35 minutes. With simple ingredients like vinegar, garlic, and spices, you'll learn how to pickle okra in a few simple steps. Ready to elevate your snacking game? Click through to grab the full recipe and get started on your tasty pickling adventure!
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Ingredients
  

1 pound fresh okra, ends trimmed

1 cup distilled white vinegar

1 cup water

3 tablespoons sugar

2 tablespoons sea salt

4 cloves garlic, smashed

1 tablespoon mustard seeds

1 tablespoon coriander seeds

1 teaspoon red pepper flakes

1 teaspoon black peppercorns

Fresh dill sprigs (optional)

Instructions
 

In a medium saucepan, combine the vinegar, water, sugar, and sea salt. Heat over medium heat until the sugar and salt are completely dissolved, then remove from heat and let cool slightly.

    While the brine is cooling, wash the okra and pack them tightly into a clean, sterilized jar.

      Add the smashed garlic cloves, mustard seeds, coriander seeds, red pepper flakes, and black peppercorns to the jar with the okra. If using, add fresh dill sprigs for extra flavor.

        Pour the cooled brine over the okra, ensuring that they are completely submerged. If needed, weigh them down with a clean weight or small dish to keep them under the brine.

          Seal the jar tightly and refrigerate for at least 24 hours before consuming, although they taste even better after a few days marinating in the fridge.

            Enjoy your pickled okra as a snack, in salads, or as a flavorful topping on sandwiches.

              Prep Time: 10 minutes | Total Time: 35 minutes | Servings: Makes 1 quart jar