Name: Cajun Pickled Okra
Total time: 7 d 45 min
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 small fresh okra (3 inches or smaller), trimmed

Why This Recipe Works

Southerners fry, smother, and bake okra, but outside of the South most know it for its role as a thickener in gumbo, thanks to the viscous liquid inside the pods. When you pickle okra, the salt pulls out moisture, giving the pods a nice crunch. As the okra sits in the pickle brine, it becomes less sticky inside and more crisp. The liquid that has been drawn out of the okra creates a glue on the outside of the pod for the spices and aromatics to cling to. For a pickle packed with punchy Cajun flavor, we needed to make a spicy, aromatic brine; we started with red pepper flakes and oregano. While we loved the roundness that the oregano brought, the red pepper flakes didn't provide the heat or depth we associate with Cajun cuisine. We swapped in a hefty ½ teaspoon of cayenne pepper for the red pepper flakes and added smoked paprika to the mix. The cayenne provided a fiery heat and brightness, while the paprika offered a little sweetness and a smoky dimension. Lastly, spooning raw minced garlic straight into the jars alongside the okra (rather than steeping it in the brine) gave us the sharp, peppery backbone needed to make these pickles the ultimate Cajun treat. We found that 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 more crisp as it sits in the refrigerator.

Before You Begin

This pickled okra can be processed for long-term storage; see the instructions in this article.

Instructions

Bring vinegar, water, sugar, salt, paprika, oregano, and cayenne to boil in medium saucepan over medium-high heat; cover and remove from heat.

Place two 1-pint jars in bowl and place under hot running water until heated through, 1 to 2 minutes; shake dry.

Portion garlic into hot jars. Tightly pack okra vertically into jars, alternating them 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 more crisp, and flavor will mature over time.)