Pickled Okra

Ingredients

For 12 servings

• •12 ounces (340 g) fresh okra (see notes)
• •3 large cloves garlic, minced
• •2 c. à café (5 g) black peppercorns
• •1 /2 teaspoon red pepper flakes
• •1 1/4 cups (300 ml) apple cider vinegar, divided
• •1 tasse (8 ounces; 240 ml) water
• •1 /3 cup (about 2 1/3 ounces; 66 g) granulated sugar
• •1 1/2 tablespoons (about 15 g) Diamond Crystal kosher salt; for table salt, use half as much by volume

Method

1. 1.Thoroughly wash 2 (1-pint-size) canning jars and their lids. If you plan to process the pickled okra for shelf-stable storage, sterilize the jars as described in our canning guide .
2. 2.In a small saucepan, add vinegar, water, sugar, and salt to a small saucepan. Bring to a boil over high heat, stirring until sugar dissolves, about 3 minutes.
3. 3.Pour 1 cup of vinegar mixture into each jar. Let cool, uncovered, to room temperature, about 1 hour (the okra will absorb some of the liquid).
4. 4.For short-term storage: Evenly divide remaining vinegar mixture between each jar, leaving 1/4-inch headspace at top of jar. Seal jars with lids and refrigerate at least 24 hours. Pickled okra can be stored for up to 1 month in refrigerator.
5. 5.For long-term storage: While okra is still hot, screw on tops until finger-tip tight (do not over-tighten). Place a canning rack in bottom of a large stockpot. Fill with water, and bring to a boil over high heat. Carefully lower jars into pot. Return water to boil over high; cover and boil for 10 minutes. Off-heat, let jars sit in water for 5 minutes. Using canning tongs, carefully remove jars from water. Pickled okra can be stored at room temperature for up to 1 year; refrigerate after opening and use within 3 weeks.