Pickled Okra

Pickled Okra is a wonderful addition to many meals especially when using small, tender okra. Our family enjoys it as a side to Cheese Fondue.

Pickled Okra is a wonderful addition to many meals. Our family especially enjoys it as a side to Cheese Fondue. And pickled okra is not normally slimy!

Okra is one of those vegetables that our garden can really produce – much to several of the children’s chagrin – They don’t like the slime!

Besides putting okra in stews and soups, I normally pan fry okra with bell peppers. When okra is pan fried, it seems to lose some of its sliminess. It is the slimy texture that most people do not like – even some of my own children. But, I think it is important for children to eat what is put before them, without complaining, even if it is not their favorite – it is a matter of gratefulness.

My daughter-in-law has made pickled okra and commented how easy it is but, I did not believe her. From my perspective, t just looked like it was a lot of trouble. Now that I have made my first batch, I see how easy it is!

Be sure to select small okra pods for pickled okra – they are nice and tender!

The following recipe calls for pints but I use quarts (2 pints = 1 quart) so you may adjust the recipe accordingly.

How To Make Pickled Okra

Boil jars and lids for 15 minutes to sterilize.

In a separate pot, bring vinegar, water and salt to a boil.

Pack okra as tightly as possible into jars. Depending on the degree of spiciness desired, cut out membrane and seeds from the jalapeño peppers. Leaving the seeds increases the zing! (That means it is too hot for me!) Add garlic, dill seed and a jalapeño pepper to each jar.

Once the okra is packed in the jars, pour boiling vinegar mixture into each jar covering okra, dill seeds, garlic and jalapeño peppers. Leave 1/4 inch head space in each jar.

Place the lids and rings on each jar and place them in a water canner. Water bath (place in boiling water to cover and boil) for 10 min. Carefully remove from heat and allow to cool undisturbed. Store for several weeks before indulging. Serve chilled.

Can You Eat the Top of Pickled Okra?

Have you ever looked at Pickled Okra and thought “can I eat the top of pickled okra?” – then you are asking the right questions.

Everything on the okra is edible. You could eat the seeds, flower, and leaves and it would all be edible. It all comes down to what you enjoy eating.

After you’ve pickled the okra, you can eat the whole thing. I think it tastes delicious and it’s a favorite around here.

How Long Does Pickled Okra Last?

After you’ve made pickled okra, you may be wondering how long it lasts. Well, pickled okra lasts a very long time! This is good news because I like making things that will keep for a very long time.

Although, I don’t know if I’d suggest it, but pickled okra can even last beyond their expiration date. Stores HAVE to put an expiration date on jars. However, since you’re making your own, you should know that okra lasts forever!

Is Okra Good for the Liver?

Okra is one of those vegetables that no one is sure if they will like or not. However, okra is so good for your body. The mucalige in okra is full of good stuff. It can help to bind cholesterol.

There are so many nutrients in okra that it can help prevent health problems in the future. Not only is okra good for the liver, it’s good for the whole body.

Can I Eat Okra Raw?

Are you ready for the good news about okra? Okra pods can be eaten anyway you like them. If you want to eat them raw, go for it. If you want to eat them cooked, go for it.

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Print

Pickled Okra

Prep Time

25 mins

Cook Time

10 mins

Total Time

35 mins

 

A southern treat that many will love!

Course: condiment

Cuisine: American

Keyword: pickled okra, traditional

Servings: 6 servings

Calories: 66 kcal

Author: Cultured Palate

Ingredients

• 2 pints small okra
• 4 cloves garlic
• 2 tsp dill seed
• 2 whole jalapeño peppers more or less as desired
• 1 c apple cider vinegar
• 1/4 c water
• 2 Tbsp salt

Instructions

1. Boil jars and lids for 15 minutes to sterilize.
2. In a separate pot, bring vinegar, water and salt to a boil.
3. Pack okra as tightly as possible into jars.
4. Depending on the degree of spiciness desired, cut out membrane and seeds from the jalapeño peppers.Leaving the seeds increases the zing!
5. Add garlic, dill seed and a jalapeño pepper to each jar.
6. Once the okra is packed in the jars, pour boiling vinegar mixture into each jar covering okra, dill seeds, garlic and jalapeño peppers. Leave 1/4 inch head space in each jar.
7. Place the lids and rings on each jar and place them in a water canner.
8. Water bath (place in boiling water to cover and boil) for 10 min.
9. Carefully remove from heat and allow to cool undisturbed.
10. Store for several weeks before indulging.
11. Serve chilled.

Recipe Notes

Makes 2 pints.

Nutrition Facts

Pickled Okra

Amount Per Serving

Calories 66

% Daily Value*

Sodium 2339mg 97%

Potassium 528mg 15%

Total Carbohydrates 13g 4%

Dietary Fiber 5g 20%

Sugars 2g

Protein 3g 6%

Vitamin A 23.6%

Vitamin C 51.6%

Calcium 14.6%

Iron 6.7%

* Percent Daily Values are based on a 2000 calorie diet.

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Dina-Marie, RN and founder of Cultured Palate has learned the importance of diet for health - the hard way! As the mom of 10, and leaving the corporate world to start a vineyard, she knows the value of simple living and you can too! Dina-Marie and Cultured Palate's medical advisors, Dr. Dalton and Dr. O'Connor, want you to have accurate information at your fingertips.