Tangy Pickled Okra Recipe

Pickled Okra Recipe

Description: If you’re not an okra fan, fear not! These tangy pickled okra delights might just convert you. Inspired by a friend’s rave reviews, even those skeptical of this slimy veggie will be won over. Perfect for canning enthusiasts and lovers of bold flavors, these pickled okra are sure to become a pantry staple.

Rating: ⭐⭐⭐⭐⭐ (5/5)
Reviews: 5

Nutritional Information (per serving):

• Calories: 122.8
• Fat: 0.5g
• Saturated Fat: 0.1g
• Cholesterol: 0mg
• Sodium: 33.7mg
• Carbohydrates: 23.1g
• Fiber: 8.3g
• Sugar: 5.4g
• Protein: 5.4g

Ingredients:

• 3 cups white vinegar
• 5 cups water
• 2 tbsp celery seeds
• 3 cloves garlic
• 2/3 cup hot chili peppers
• 6 cups fresh okra
• 6 small onions

Instructions:

1. Prepare Brine: In a large pot, combine the white vinegar, water, and celery seeds to create the brine. Bring the mixture to a boil over medium-high heat, stirring occasionally, until the seeds are well incorporated and the liquid is fragrant, approximately 5 minutes.

2. Boil Okra: While the brine is heating, wash the fresh okra thoroughly and trim off the stems. Once the brine is boiling, carefully add the okra to the pot. Allow the okra to boil for 3-4 minutes until slightly tender but still crisp.

3. Prepare Jars: While the okra is boiling, sterilize your canning jars by washing them in hot, soapy water, then rinsing them thoroughly. Place the jars in a large pot of boiling water for 10 minutes to sterilize. Remove the jars from the water and let them cool slightly.

4. Pack Jars: Once the jars are cool enough to handle, pack the boiled okra tightly into each jar. For added flavor, divide the garlic cloves, hot chili peppers, and small onions evenly among the jars, placing them on top of the okra.

5. Add Brine: Carefully pour the boiling brine over the vegetables in each jar, leaving about 1/4 inch of headspace at the top. Use a clean knife or spatula to remove any air bubbles from the jars.

6. Process Jars: Once the jars are filled with okra and brine, wipe the rims clean with a damp cloth to ensure a proper seal. Place the lids on the jars and screw on the bands until they are fingertip tight.

7. Boiling Water Bath: In a large pot, bring water to a rolling boil. Carefully lower the filled jars into the boiling water using a jar lifter or tongs, ensuring they are fully submerged. Process the jars for 15 minutes, adjusting for altitude if necessary.

8. Cool and Store: After processing, carefully remove the jars from the boiling water bath and place them on a clean towel or cooling rack to cool completely. As the jars cool, you may hear the lids “pop,” indicating a proper seal. Let the pickled okra stand for 2-3 weeks before serving to allow the flavors to develop.

9. Enjoy: Once fully cured, serve your homemade pickled okra as a zesty side dish, garnish, or snack. They’re perfect for adding a burst of flavor to salads, sandwiches, or charcuterie boards. Share with friends and family or savor them all to yourself – the choice is yours! 🌶️🥒🍽️

With just a few simple ingredients and easy-to-follow steps, you’ll have delicious homemade pickled okra that’s bound to impress. Whether you’re a canning pro or a beginner in the kitchen, this recipe is sure to become a favorite. So grab your apron and get ready to pickle up a storm! 🌟