MAKES: two 1-pint jars
TOTAL TIME: 30 minutes
WHY THIS RECIPE WORKS For an okra pickle packed with punchy Cajun flavor, you need a spicy, aromatic brine. This one includes a hefty dose of cayenne pepper and smoked paprika for both bright fiery heat and some slightly sweet smoky flavor. Oregano adds a nice roundness to these red spices. Spooning raw minced garlic straight into the jars alongside the okra (rather than steeping it in the brine first) built the sharp, peppery backbone needed to make these pickles the ultimate Cajun treat. This pickle needs one week for the brine to fully penetrate the okra and for the flavors to develop, but it will continue to get crisper as it sits in the refrigerator. Do not substitute frozen okra here.
INGREDIENTS:
- 1½ cups white wine vinegar
- 1 cup water
- 2 tablespoons sugar
- 2 tablespoons kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper
- 6 garlic cloves, minced
- 14 ounces okra, stemmed
INSTRUCTIONS:
- Bring vinegar, water, sugar, salt, paprika, oregano, and cayenne to boil in medium saucepan over medium-high heat; cover and remove from heat.
- Fill two 1-pint jars with hot water to warm. Drain jars, then portion garlic into warm jars. Tightly pack okra vertically into jars, alternating the pods upside down and right side up for best fit.
- Return brine to brief boil. Using funnel and ladle, pour hot brine over okra to cover. Let jars cool to room temperature, cover with lids, and refrigerate for 1 week before serving. (Pickled okra can be refrigerated for at least 6 months; okra will become crisper and flavor will mature over time.)
