Sweet Pickled Okra

These sweet okra pickles are a bit of a cheat since they call for processed and pickled piquanté peppers (often found under the brand name Peppadew) as well as some of the brine.

  • Total Time:
  • Servings: 3 one-pint jars
  • Time(Other): plus 1 week

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  • 1 1/2 pounds fresh whole okra
  • 15 processed and pickled sweet piquanté peppers, roughly chopped
  • 3 dried red chile peppers
  • 3 garlic cloves, peeled
  • 1 cup water
  • 2 cups cider vinegar
  • 2 tablespoons sweet piquanté pepper brine
  • 1 tablespoon mustard seeds
  • 1 teaspoon black or white peppercorns
  • 1 1/2 cups sugar
  • Kosher salt

How to make this recipe

  1. Divide the okra and piquanté pepper pieces evenly between 3 sterile canning pint jars. Place 1 dried chile pepper and 1 clove of garlic into each jar.

  2. In a small saucepan over medium-high heat, combine the water, vinegar, piquanté pepper brine, mustard seeds, peppercorns, sugar, and 1 tablespoon of kosher salt for the brine. Stir until the sugar and salt are dissolved. Once the mixture has reached a rolling boil, pour the brine as evenly as possible into the jars. Seal the jars in a hot water bath according to the jars’ package instructions and store in a cool, dry place for at least a week.

Make Ahead

Pickled okra should last up to 6 months in a sealed jar when stored in a cool, dry place. Refrigerate after opening.

Contributed By Photo © Emily Farris Published November 2013

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