Pickled okra with a wonderful smoky flavor and a kick. An ideal accoutrement or snack.
| Prep Time: | 30 mins |
| Cook Time: | 15 mins |
| Additional Time: | 7 days |
| Total Time: | 7 days 45 mins |
| Servings: | 12 |
| Yield: | 2 quarts |
Ingredients
- ¾ pound fresh okra
- 4 ½ cups cider vinegar
- 2 cups water
- 3 cloves chopped garlic
- ¼ cup crushed red pepper flakes
- ¼ cup smoked paprika
- 4 ½ teaspoons salt
- 1 tablespoon Szechuan peppercorns
Instructions
- Wash the okra, rubbing lightly to remove any grit and fuzz. Sterilize 2 (1 quart ) canning jars and lids in boiling water for at least 10 minutes, allow to cool before filling with okra.
- Combine the cider vinegar, water, garlic, red pepper flakes, smoked paprika, salt, and peppercorns to a boil in a large pot over medium-high heat. Reduce the temperature and simmer for 15 minutes. Remove from the heat.
- Pack fresh, cleaned okra loosely into the jars. Pour the hot brine over the okra, filling the jars to the top. Seal jars, making sure you have cleaned the jar’s rims of any residue. Store the jars in the refrigerator. Allow contents to pickle at least one week minimum before eating, two weeks is best.
- For those that want less kick, cut garlic and chili flakes in half and do not use Szechuan peppercorns.
Reviews
I am going to add more garlic and some dill to this! I can’t do spicy, so I will leave out the pepper flakes and peppercorns. Since my okra has just started coming in, I will only make a pint at at time, so I will adjust the water and vinegar. Hopefully I can come back and add a picture.
I did not add the peppercorns. My son loves spicy pickled things so I made this for him. He really liked it. He asked me to lower the vinegar in the recipe a little bit and add more garlic so I did. After that perfection!
used 1/2 apple cider & 1/2 regular pickling vinegar.
I made this but I think maybe 1/4 c paprika was a typo. I used about 1 1/2 Tablespoons and it was great! Also 1/4 c red pepper flakes was way too much for our tastes. I used 1 Tablespoon flakes and it was the perfect about of heat. My liquid was also very red like someone else commented but it was AWESOME! Will be using this every season.
this recipe says 1/4 cup of paprika. way to much. my liquid is red…..going to wait and try it anyway, but i don’t have much hope
This is the best recipe for pickled okra I have ever tried, they turned out perfectly. My mother ate the first jar we opened almost completely by herself! Thanks for sharing such a great recipe.
Great recipe! Thats exactly how I make mine but I never thought of adding smoked paprika. I’m going to try that tomorrow. Thanks again! OH yeah, I also use toasted mustard seeds with the peppercorns.
Very good recipe, made with Apple Cider Vinegar.
Excellent recipe. Usu I’m not a big fan of okra but the smokiness of the paprika really brings out its best flavors. Madly rocks!
This was so-so. I really love smoked paprika, but it really does not complement the okra. Next time I’ll leave it out.
First Timer here. Never canned or jarred a thing in my life. Tried three different pickling recipes from this site and this recipe ROCKED! I couldn’t find the schezuan peppercorns so I used 3 dried chili peppers per jar, waited the WHOLE week, my God they were good! Fear not! This was so simple and better than anything you pay $4 or $5 a jar for in the store. Thanks for the recipe and the confidence to try more!