Zesty Homemade Pickled Okra Recipe

Pickled Okra Recipe

Overview:

Pickled Okra is a delightful way to enjoy a crunchy, zesty treat that’s not only tasty but also packed with nutrition. This quick and easy recipe takes just 30 minutes from start to finish, making it perfect for those looking to add a homemade touch to their meals without spending hours in the kitchen.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 1 pint

Ingredients:

• 1/4 teaspoon mustard seeds
• 1 1/2 teaspoons kosher salt
• 2 garlic cloves, peeled
• 1 jalapeño pepper, sliced (optional, for added heat)
• 7-10 fresh okra pods, washed and trimmed

Vinegar Mixture:

• 1 quart vinegar
• 1/2 quart water

Instructions:

1. Prepare Jars:

   Related Articles

   • 
     Savory Asiago Herb Bread: A Delectable Homemade Delight 🍞
   • 
     Crunchy Nut Green Beans
   • 
     Smoky Maple Bacon Baked Beans: A Taste of Boston Tradition
   • 
     Crispy Buttermilk Oven Chicken 🍗
   • Wash pint-sized canning jars thoroughly. Ensure they are sterilized by boiling them in water or running them through the dishwasher.

2. Prepare Ingredients:

   • In each pint jar, place mustard seeds, kosher salt, peeled garlic cloves, and jalapeño pepper slices if using.

3. Pack Okra:

   • Pack the okra pods vertically into the jars, points down. Arrange them snugly to fit as many as possible without crushing them.

4. Prepare Vinegar Mixture:

   • In a large pot, combine 1 quart of vinegar with 1/2 quart of water. Heat the mixture until it just begins to boil.

5. Fill Jars:

   • Carefully pour the hot vinegar mixture over the okra in each jar, covering them completely. Leave about 1/2 inch of headspace at the top of each jar.

6. Seal Jars:

   • Wipe the jar rims with a clean cloth to ensure they are free of any vinegar or residue. Place sterilized lids on each jar and tighten with the bands.

7. Process Jars:

   • Place the sealed jars into a large pot filled with boiling water. Ensure the jars are fully submerged and boil them for 10 minutes to process and seal them properly.

8. Cool and Store:

   • Carefully remove the jars from the water bath using jar lifters and place them on a towel-lined countertop or cooling rack. Allow them to cool completely at room temperature.

9. Storage:

   • Once cooled, check that each jar has sealed by pressing on the center of the lid. If the lid doesn’t flex, it is sealed. Store the sealed jars in a cool, dark place for at least 6 weeks before opening to allow flavors to develop fully.

10. Enjoy:

    • After 6 weeks, your pickled okra is ready to enjoy! Serve it as a side dish, snack, or part of an appetizer platter. It pairs wonderfully with sandwiches, salads, or charcuterie boards.

Nutritional Information (per serving):

• Calories: 56.6
• Total Fat: 0.4g
  • Saturated Fat: 0.1g
• Cholesterol: 0mg
• Sodium: 2627mg
• Total Carbohydrates: 12.4g
  • Fiber: 3.6g
  • Sugar: 3.4g
• Protein: 3.1g

Recipe Notes:

• Variations: Feel free to adjust the level of spiciness by adding more or fewer jalapeño slices. You can also experiment with adding different spices such as dill seeds or peppercorns.

• Storage: Properly sealed and stored pickled okra can last for up to 1 year in a cool, dark pantry. Once opened, store jars in the refrigerator and consume within a few weeks for the best quality.

This Pickled Okra recipe not only preserves the freshness of the okra but also enhances its flavor with tangy vinegar and aromatic spices, creating a perfect balance of crunch and zing in every bite. Whether enjoyed straight from the jar or incorporated into your favorite dishes, this homemade pickled okra is sure to be a hit!