Ingredients:

  • 1 pound (450g) fresh, young okra pods, about 3-4 inches long
  • 2 cups (480ml) distilled white vinegar (5% acidity)
  • 2 cups (480ml) water
  • 1/4 cup (50g) pickling salt (or kosher salt)
  • 2 tablespoons (30g) granulated sugar
  • 1 tablespoon mixed pickling spice
  • 2 cloves garlic, smashed
  • 1 teaspoon dried dill weed
  • 1/2 teaspoon red pepper flakes (or more, to taste)
  • 1/4 teaspoon black peppercorns
  • Optional: 1 small dried chili pepper (like a bird's eye chili)

Instructions:

  1. Wash okra thoroughly and trim the stems, leaving about 1/4 inch attached.
  2. Place the smashed garlic cloves, dill weed, red pepper flakes, peppercorns, and optional dried chili pepper into each sterilized jar.
  3. Tightly pack the okra pods vertically into the prepared jars, leaving about 1/2 inch of headspace at the top.
  4. In a large pot, combine the vinegar, water, salt, sugar, and pickling spice. Bring to a boil over medium-high heat, stirring until salt and sugar are dissolved.
  5. Carefully pour the hot brine over the okra in the jars, leaving 1/2 inch of headspace. Gently tap the jars on the counter to release any trapped air bubbles.
  6. Wipe the rims of the jars clean. Place lids on top and screw on the rings until finger-tight.
  7. Let jars cool completely at room temperature. Then, refrigerate for at least 24 hours (preferably 3-5 days) before opening to allow flavours to fully develop.