Aunt Mae Pearl'S Pickled Okra
A tangy and spicy pickled okra recipe showcasing bold flavors of garlic, dill, and chili peppers, perfect for snacking or garnishing Southern dishes.
Ingredients
Instructions
- Divide okra into 5 pint jars, leaving a short stem on each. Place stems down in the first layer and stems up in the second layer.
- Divide dill seed, garlic cloves, chili peppers, and alum evenly into each jar.
- Combine the white vinegar, water, and salt in a saucepan and bring to a boil.
- Pour the hot vinegar mixture over the okra in each jar, ensuring the okra is fully submerged.
- Seal the jars and let the okra pickle for at least 2 weeks before serving.
Tips & Substitutions
For optimal flavor, consider using fresh, young okra, which is more tender and flavorful. If you prefer a milder version, reduce the number of chili peppers or substitute them with sweet peppers. You can also experiment with adding spices like black peppercorns or mustard seeds for a unique twist. Remember to wear gloves when handling the chili peppers to avoid skin irritation.
Serving Suggestions
Aunt Mae Pearl's Pickled Okra makes a fantastic snack or appetizer, especially when served with Home Made Bread for a delightful crunch. They pair well with sandwiches or can be added to charcuterie boards for an extra zing. For a unique twist, chop the pickled okra into a salad or use it as a topping for tacos.
Storage & Reheating
Once pickled, store the jars in a cool, dark place. They can last for up to a year if unopened. After opening, refrigerate the jar and consume the pickled okra within a month. To enjoy them, simply serve straight from the jar or use them as a garnish in cocktails or salads.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Mae Pearl'S Pickled Okra contains roughly 270 calories, with 11g protein, 34g carbohydrates, and 10g fat. It is an excellent source of vitamin C (189% of the Daily Value), vitamin A (83% of the Daily Value), and iron (79% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1783mg per serving (78% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen okra for this recipe?
While fresh okra is recommended for the best texture and flavor, you can use frozen okra in a pinch. Just make sure to thaw and drain it well before packing it into the jars, as excess moisture can affect the pickling process.
How long should I wait before eating the pickled okra?
It's best to let the pickled okra sit for at least two weeks before consuming. This allows the flavors to meld and develop. However, if you're in a hurry, you can taste them after a week, but they will be more flavorful after the full two weeks.
Can I adjust the spice level in this recipe?
Absolutely! To adjust the spice level, simply reduce the number of hot chili peppers or replace them with milder varieties. You could also add other spices such as crushed red pepper flakes for a different flavor profile while controlling the heat.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).