Smoky Hot Pickled Okra
Smoky Hot Pickled Okra brings a lively heat from crushed red pepper and Szechuan peppercorns, balanced by tangy cider vinegar and a gentle garlic aroma. Each crisp pod has a pleasant snap with a lingering, smoky warmth that makes it memorable. Serve as a cocktail garnish, charcuterie accent, or a zippy snack straight from the jar.
- Prep30 mins
- Cook15 mins
- Serves12
- DifficultyEasy
- 1
Wash the okra, gently rubbing to remove any grit and fuzz.
- 2
Sterilize 2 (1 quart) canning jars and lids in boiling water for at least 10 minutes, then let them cool before filling with okra.
- 3
In a large pot over medium-high heat, bring the cider vinegar, water, garlic, red pepper flakes, smoked paprika, salt, and peppercorns to a boil.
- 4
Lower the heat and simmer for 15 minutes.
- 5
Remove from the heat.
- 6
Loosely pack the fresh, cleaned okra into the jars.
- 7
Pour the hot brine over the okra, filling the jars to the top.
- 8
Seal the jars, ensuring the jar rims are wiped clean of any residue.
- 9
Store the jars in the refrigerator.
- 10
Let the contents pickle for at least one week before eating; two weeks is best.
- Calories 62.81 kcal Low Source
- Protein 1.46 g Low Source
- Carbs 5.36 g Moderate
- Total Fat 2.13 g Low Source
- Saturated Fat 0.95 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 4.81 mg Low Source
- Sodium 89.53 mg Low Source
- Fiber 1.6 g Low Source
- Sugar 2.62 g Moderate
- Added Sugar 1.68 g Low Source
- Calcium 42.31 mg Low Source
- Iron 0.29 mg Low Source
- Potassium 137.75 mg Low Source
- Vitamin A 15.64 mcg_rae Low Source
- Vitamin C 4.11 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Garlic 🧄