Serves 64
45 min
Cajun Pickled Okra
Recipe GLPR153913dc513dce
Tangy and spiced pickled okra with a Cajun twist, featuring smoked paprika, oregano, and cayenne pepper. Small fresh okra pods are packed into jars with garlic and covered in a hot vinegar brine, then aged in the refrigerator for a week to develop full flavor and achieve a crisp texture. Perfect as a condiment, snack, or addition to charcuterie boards. Store in the refrigerator for up to 6 months.
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Ingredients
1½ cups White wine vinegar
1 cup Water
2 tablespoons Sugar
2 tablespoons Canning and pickling salt
1 teaspoon Smoked paprika
1 teaspoon Dried oregano
½ teaspoon Cayenne pepper
6 Garlic cloves, minced
14 ounces Fresh okra, trimmed (3 inches or smaller)
Directions
In a medium saucepan, combine white wine vinegar, water, sugar, canning and pickling salt, smoked paprika, dried oregano, and cayenne pepper. Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the salt and sugar. Once boiling, cover the saucepan and remove from heat.
While the brine cools slightly, place two 1-pint canning jars in a large bowl. Pour hot water over the jars and let them sit for 1 to 2 minutes until heated through. Carefully shake out any excess water and set the jars aside on a clean surface.
Divide the minced garlic evenly between the two hot jars, placing it on the bottom of each. Tightly pack the trimmed okra pods vertically into each jar, alternating their orientation (some pointing up, some pointing down) to achieve the most efficient packing.
Return the brine to a brief boil. Carefully pour the hot brine over the packed okra, using a funnel and ladle to ensure the okra is completely covered. Allow the jars to cool to room temperature without disturbance.
Once cooled, cover the jars with lids and place them in the refrigerator. Let the pickled okra rest for at least 1 week before serving to allow the flavors to meld and develop. The okra will become crispier and the flavor more mature with extended storage. Refrigerate for up to 6 months.
