Refrigerator Pickled Okra Two Ways Recipes

REFRIGERATOR PICKLED OKRA (TWO WAYS)

Refrigerator Pickled Okra (Two Ways) image

Easy refrigerator pickled okra is perfect for small batches! No canning experience necessary. This recipe is for sweet and tangy okra pickles OR hot and smoky okra pickles!

Provided by Caroline Lindsey

Time 20m

Number Of Ingredients 17

Ingredients

13-16 okra pods (or however many will fit in a clean spaghetti sauce jar)
2 banana peppers (sliced, seeds removed (optional))
1 cup white vinegar
1/2 cup apple cider vinegar
3 cloves garlic (crushed with the side of a knife but not cut)
3 tbsp sugar (reduce for a less sweet pickle)
2 tbsp water
1 tbsp kosher salt (plus more for salting pods)
1 tsp mustard seeds
1 1/2 cups white vinegar
3 cloves garlic (crushed with the side of a knife but not cut)
2 tbsp water
1 tbsp kosher salt (plus more for salting pods)
1 tbsp sugar
1 tsp mustard seeds
1/2 tsp smoked paprika
1/8-1/4 tsp cayenne pepper (to taste)

Steps:

Trim stems off okra pods so the tops are flat, but the pod isn't opened up. Sprinkle with kosher salt and set aside in a colander, along with banana peppers (if making sweet and tangy version).
Combine remaining ingredients in a small saucepan and bring to a boil. Reduce heat and simmer for 5 minutes, then remove from heat.
Rinse off okra pods and pack tightly into a clean spaghetti sauce jar or other jar, along with banana peppers (if making sweet and tangy version).
Let vinegar mixture cool for about 10 minutes, then pour over the okra until the jar is full. If there is slightly too much liquid, make sure you get all the "good stuff" in the jar before disposing of any excess vinegar.
Screw on the top and refrigerate for 48 hours. Enjoy!

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