How to Make Pickled Okra in the Refrigerator
The refrigerator method of pickling okra -- the tall warm-season vegetable -- saves you from the time and labor of canning. While refrigerated pickled okra does not last as long as canned pickled okra, you'll still have several months to use it. Okra only keeps fresh for two or three days, so pickle it promptly after it's picked. Does this Spark an idea?
Other People Are Reading
Things You'll Need
- 1 lb. okra
- Garlic
- Hot peppers
- Onions
- Salt
- Mustard seeds
- Turmeric
- Celery seeds or pickling spice
- Vinegar
- Pint canning jar with lid
Instructions
-
-
1
Wash the okra under cold running water. Wash it well to remove dirt and pesticides.
-
2
Cut a quarter-inch off the ends with a sharp knife.
-
-
3
Select the "sanitize" cycle on your dishwasher to clean your canning jar, or place it in a pan of boiling water for five minutes.
-
4
Fill the jar with whole pieces of okra. Stand them up in the jar end to end. Leave 1/2-inch head space.
-
5
Place one garlic clove, a couple of hot peppers, onion slices or a mixture of the three in the top of the jar.
-
6
Heat 1 cup vinegar and 1 cup water together in a saucepan. Add spices of your choosing -- about a 1/2 tsp of each -- including salt, mustard seeds, turmeric, celery seeds or pickling spice. Heat to a boil, then reduce to a simmer for four minutes.
-
7
Pour the hot liquid over the okra in the jar. Fill the jar with the liquid. Twist the lid on the top of the jar.
-
8
Allow the pickles to cool. Top them off with hot liquid if it settles below the the tops of the okra pieces.
-
9
Place in the refrigerator for at least 24 hours. It may take as long as a week for the seasonings to fully absorb into the okra. Keep in the refrigerator for up to three months.
-
1
References
- Photo Credit okra image by cherie from Fotolia.com
