Evelyn’s Pickled Okra
Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes | Yield: 9 pints
Description:
This delightful recipe for pickled okra comes from a cherished family friend and is an absolute crowd-pleaser. It’s a tangy, flavorful treat that perfectly balances the natural crunch of fresh okra with the zesty kick of vinegar and spices. Although I’ve enjoyed this dish many times, I’m planning to make it myself soon, and I can’t wait to share it with you. The recipe’s cooking time doesn’t include the time it takes to heat water in the canner, so be sure to allow extra time for that if you’re canning. Perfect for anyone looking to preserve some of the summer’s harvest or to add a homemade touch to your pantry.
Ingredients for Evelyn’s Pickled Okra
| Ingredient | Quantity |
|---|---|
| Fresh Okra | 2 pounds |
| Garlic | 9 cloves |
| White Vinegar | 18 oz (2 1/4 cups) |
| Water | 3 cups |
| Canning Salt | 4 teaspoons |
| Sugar | 4 teaspoons |
| Dried Chili Pepper (optional) | 1/2 pepper (optional) |
| Dill Seed | 1/4 teaspoon |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 108.8 kcal |
| Fat | 0.5 g |
| Saturated Fat | 0.1 g |
| Cholesterol | 0 mg |
| Sodium | 6308.6 mg |
| Carbohydrates | 21.1 g |
| Fiber | 4.5 g |
| Sugar | 9.5 g |
| Protein | 3.7 g |
Instructions for Evelyn’s Pickled Okra
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Prepare the Jars: Begin by sterilizing 9 pint-sized jars. I recommend using wide-mouth jars, as they make it easier to pack the okra. Place one dried chili pepper, two cloves of garlic, and one teaspoon of dill seed into each jar. The chili pepper adds an extra kick, but it’s optional if you prefer a milder flavor.
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Pack the Okra: Thoroughly wash the fresh okra and then carefully pack it into the jars. Be sure to leave about 1/2 inch of space from the top of the jar to allow for expansion during the canning process. If you have larger okra, you can cut them in half to fit better.
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Prepare the Pickling Solution: In a large pot, combine the white vinegar, water, canning salt, and sugar. Bring the mixture to a boil, stirring occasionally until the salt and sugar are completely dissolved. Once it reaches a boil, let it simmer for a few minutes to ensure that the flavors meld together.
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Pour the Brine Over the Okra: Carefully pour the hot vinegar mixture over the okra in each jar, filling each one to about 1/2 inch from the top. Make sure the okra is fully submerged in the brine.
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Remove Air Bubbles: Use a plastic or wooden spatula to gently tap the sides of the jars to remove any trapped air bubbles. This ensures that the brine reaches all parts of the okra and prevents any spoilage.
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Seal the Jars: Once you’ve removed the air bubbles, wipe the rims of the jars clean with a damp cloth to remove any residue that might interfere with sealing. Place the lids on the jars and screw the bands on tightly, but not overly tight.
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Process in a Hot Water Bath: To ensure proper preservation, process the jars in a hot water bath canner for 10 minutes. The water should cover the jars by at least an inch. Bring the water to a gentle boil and maintain that heat for the full 10-minute processing time.
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Cool and Store: Once the jars have been processed, carefully remove them from the water bath and allow them to cool completely. You’ll hear a satisfying “pop” as the jars seal. Store the pickled okra in a cool, dark place for at least a week before enjoying to allow the flavors to develop. Once opened, refrigerate any leftover pickled okra.
Helpful Tips and Substitutions
- Chili Pepper: If you prefer a milder version, you can substitute the whole dried chili pepper with a few smaller pieces of cut pepper (about 1 1/2 to 2 inches long).
- Garlic Cloves: For an extra punch of garlic flavor, you can replace the two small cloves with a larger, single clove per jar.
This recipe is a fantastic way to preserve okra, and with its tangy, garlicky, and slightly sweet flavor, it pairs wonderfully with barbecued meats, sandwiches, or even just as a crunchy snack on its own.
