pickled okra recipe
Recipe type: vegetable
  • 10 ounces raw okra, washed
  • 1 tablespoon salt
  • 3 tablespoons sugar
  • ⅔ cup apple cider vinegar
  • ⅔ cup water
  • 1 teaspoon dried lavender
  • 10-15 peppercorns
  • 1-2 dried anise wheels
  • 2 tablespoons whole coriander
  • 2 teaspoons mustard seed
  • 2 teaspoons dried fennel seed
  • lemon slices, optional
  • 1 quart glass jar to pickle okra and store in fridge
  1. Washing okra and trim stem ends slightly.* Put okra in a bowl, toss with salt, and allow to sit for 1 hour. Rinse.
  2. Warm vinegar and water to dissolve sugar. Cool slightly.
  3. Put the salted and rinsed okra into jar, add spices, lemon slices, and pour warmed vinegar-water mix over top. Cover and place in fridge for at least 2 days before testing. If the okra float to the top, occasionally push them down to fully immerse them in the vinegar mix. Keep refrigerated. Pickled okra will last for weeks in the fridge.
  4. UPDATE: I've also parboiled for 1 minute and immediately cold shocked trimmed, salted okra before immersing in the vinegar mix. It makes the okra a lovely bright green.
* I've prepped the okra both ways, with and without trimming. The trimming helps the okra immerse into the vinegar better. Either way works.
Recipe by story of a kitchen at https://www.storyofakitchen.com/vegetable-recipes/pickled-okra-recipe/