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To make quick refrigerator pickled okra, you need a few simple ingredients. Here’s what you will need: - 1 pound fresh okra, trimmed - 1 cup distilled white vinegar - 1 cup water - 3 tablespoons granulated sugar - 2 tablespoons coarse sea salt - 4 cloves garlic, peeled and smashed - 1 tablespoon mustard seeds - 1 tablespoon coriander seeds - 1 teaspoon crushed red pepper flakes - 1 teaspoon whole black peppercorns - Fresh dill sprigs (optional) Each ingredient plays a key role in the flavor and texture of the pickles. The vinegar gives that tangy taste, while the sugar balances it out. Garlic adds depth, and the spices bring warmth and heat. If you like a fresh hint, toss in dill! This mix creates a vibrant snack that's tasty and fun to eat. You can easily find these ingredients at your local store. If you want to try different flavors, you can add your favorite herbs or spices. The creative possibilities with pickling are endless! For the complete recipe, check out the Full Recipe section. First, grab a medium saucepan. In it, combine: - 1 cup distilled white vinegar - 1 cup water - 3 tablespoons granulated sugar - 2 tablespoons coarse sea salt Stir the mixture well. Heat it over medium heat. Watch closely until the sugar and salt dissolve. This step is key for a balanced taste. Remove the saucepan from heat. Let the brine cool for about 10-15 minutes. While the brine is cooling, rinse 1 pound of fresh okra under cold water. This cleans the okra and removes any dirt. Next, pack the okra tightly into a clean, sterilized quart jar. I like to stand them upright for a nice look. This also helps the brine soak in better. Now it’s time to add flavor! Toss in: - 4 cloves garlic, peeled and gently smashed - 1 tablespoon mustard seeds - 1 tablespoon coriander seeds - 1 teaspoon crushed red pepper flakes - 1 teaspoon whole black peppercorns If you enjoy fresh dill, add a few sprigs for a burst of aroma. This makes the pickled okra even tastier! Carefully pour the cooled brine over the okra in the jar. Ensure all the okra is fully submerged. This is vital for the pickling process. If the okra floats, use a clean weight or a small dish to hold it down. Screw the jar lid on tightly. Place the jar in the refrigerator. I suggest letting the pickled okra marinate for at least 24 hours. For the best flavor, allow them to sit for several days. These zippy pickled okra make a great snack. You can toss them in salads or use them as a topping on sandwiches or burgers. They add a crunchy and flavorful twist to any meal! To pick the best okra, look for bright green pods. They should be firm and smooth, with no blemishes. Avoid okra that is too large, as it may be tough. Smaller pods, about 2 to 4 inches long, are usually more tender. When you squeeze them gently, they should feel slightly soft, but not mushy. Fresh okra has a slight sheen and should feel moist. If you find okra that is dry or shriveled, it’s best to leave it behind. You can easily change the spice level of your pickled okra. If you want more heat, add more crushed red pepper flakes. You can also include sliced jalapeños or other hot peppers. For less heat, reduce the amount of red pepper flakes or leave them out. You can also balance the spice with sugar. A little extra sugar can tone down the heat, making it more pleasant for your taste buds. Proper sealing is key for storing your pickled okra. Make sure the jar is clean and dry before filling it. After adding the okra and brine, screw the lid on tightly to create a seal. This helps keep air out and prevents spoilage. Always refrigerate your pickled okra to keep it fresh. If you notice any leaks or the lid bulges, check it again. Make sure the okra stays submerged in the brine to keep it tasting great. {{image_4}} You can mix up the flavor of your pickled okra by adding different herbs and spices. Try including fresh thyme or bay leaves for a earthy taste. You might also enjoy a hint of sweetness by adding a cinnamon stick or a few cloves. Experiment with flavors that you love. Each addition changes the pickled okra's taste, making it unique. Do not limit yourself to okra! You can pickle a variety of vegetables. Try green beans, carrots, or even cauliflower. Just cut them to fit in the jar. The brine works well with many veggies. Each provides a crunch that pairs great with the tangy taste. Vinegar type can change the whole dish. While distilled white vinegar is classic, you can try apple cider vinegar or rice vinegar. Each brings its own flavor. Apple cider vinegar adds a fruity note, while rice vinegar offers a milder taste. Feel free to experiment with what you have on hand. Your okra will be deliciously different every time! To store your pickled okra properly, use a clean, sterilized jar. Keep the jar sealed tight to avoid air exposure. Store it in the fridge right after making it. This helps maintain the crunch and flavor. If you want to keep the okra submerged in the brine, you can use a small weight. This keeps the okra from floating and ensures even pickling. Typically, pickled okra lasts about 1 to 2 months in the fridge. The vinegar acts as a preservative, which helps with safety. To ensure the best taste, aim to eat the pickled okra within a month. Always keep it in the fridge, as warm temperatures can spoil it faster. Check for signs of spoilage to ensure freshness. Look for any off smells or a change in color. If you see mold or a cloudy brine, it’s best to discard it. Also, if the okra feels slimy or mushy, throw it out. Trust your senses; if it doesn’t look or smell right, don’t eat it. Enjoy your zippy pickled okra while it's fresh! Pickled okra needs at least 24 hours to soak up the brine. For the best flavor, let it sit for three to five days. The longer it sits, the better it tastes. This time allows the spices to blend well with the okra. Yes, you can reuse the brine for another batch of pickled okra. However, it’s best not to use it more than once. The brine loses flavor and strength after each use. If you want to try it again, add fresh spices to boost the taste. You can can pickled okra, but follow safe canning methods. Use sterilized jars and process them in a water bath. Make sure to leave space at the top of the jar. This helps the okra stay preserved. Always check for seals and spoilage before eating. Pickled okra offers several health benefits. It is low in calories and high in fiber. This can help with digestion. Okra is also a good source of vitamins A and C. These vitamins support your immune system and skin health. Absolutely! Eating pickled okra straight from the jar is a great snack. It’s crunchy and packed with flavor. You can also toss it in salads or serve it on sandwiches. The options are endless! For the complete recipe, check out the Full Recipe for Zippy Refrigerator Pickled Okra 🥒. In this post, we explored making zippy refrigerator pickled okra. We covered the key ingredients and step-by-step instructions to ensure success. I shared tips for selecting fresh okra and adjusting spice levels. You learned about variations and storage practices to keep your pickled okra fresh. Pickled okra makes a tasty snack or topping. With these easy steps, you can enjoy this crunchy treat at home. Happy pickling!

Quick Refrigerator Pickled Okra

Discover the vibrant and tangy world of Zippy Refrigerator Pickled Okra! This quick and easy recipe features fresh okra in a delicious brine made with vinegar, garlic, and spices. Perfect as a crunchy snack, salad topper, or burger garnish, these pickles are a must-try. With just a little prep time, you'll have a flavorful treat ready in no time. Click through to explore this tasty recipe and add a zing to your meals!
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Ingredients
  

1 pound fresh okra, with ends trimmed

1 cup distilled white vinegar

1 cup water

3 tablespoons granulated sugar

2 tablespoons coarse sea salt

4 cloves garlic, peeled and gently smashed

1 tablespoon mustard seeds

1 tablespoon coriander seeds

1 teaspoon crushed red pepper flakes

1 teaspoon whole black peppercorns

Fresh dill sprigs (optional, for added aroma and flavor)

Instructions
 

Prepare the Brine: In a medium saucepan over medium heat, combine the distilled white vinegar, water, granulated sugar, and coarse sea salt. Stir the mixture well and heat until the sugar and salt have completely dissolved. Once dissolved, remove the saucepan from heat and allow the brine to cool for about 10-15 minutes.

    Prepare the Okra: While the brine cools, rinse the okra under cold water to clean. After washing, pack the okra tightly into a clean, sterilized quart-sized jar, standing them upright if possible for better presentation.

      Add Flavorings: Once the okra is packed in, add the smashed garlic cloves, mustard seeds, coriander seeds, crushed red pepper flakes, and whole black peppercorns into the jar. If you’re using fresh dill sprigs, tuck them in among the other ingredients for an aromatic boost.

        Cover with Brine: Carefully pour the cooled brine over the okra in the jar. Make sure that the okra is fully submerged in the liquid. If necessary, use a clean weight or a small dish to press the okra down and keep them submerged beneath the brine.

          Seal and Refrigerate: Screw the jar lid on tightly, then place the jar in the refrigerator. Let the pickled okra marinate for at least 24 hours before sampling, but they will develop a richer flavor if allowed to sit for several days.

            Serve and Enjoy: These zippy pickled okra can be enjoyed as a crunchy snack, tossed in salads, or used as a vibrant topping on sandwiches or burgers.

              Prep Time: 10 minutes | Total Time: 35 minutes | Yield: 1 quart jar

                Presentation Tips: Serve the pickled okra in a decorative dish with a sprinkle of extra dill on top for a vibrant look, or enjoy straight from the jar for a casual bite!