Hot Pickled Okra
Tangy, spicy pickled okra with jalapenos, garlic, and dill offers a crisp, flavorful snack or condiment perfect for summer gatherings and relish trays.
Ingredients
Instructions
- Bring water, vinegar, and salt to a boil.
- Leave okra whole, pierce with a fork, and pack lengthwise into 6 sterilized hot pint jars.
- To each jar, add 1 jalapeno, 1 clove garlic, and 1 head dill.
- Pour boiling vinegar mixture into each jar within 3/4 inch of the jar top.
- Process jars in a water bath for 5 minutes.
- Seal jars and let stand for 3 to 4 weeks before serving.
Tips & Substitutions
For best results, use fresh, young okra for a tender texture. If you prefer milder pickles, consider omitting the jalapenos or using fewer. You can also experiment with other spices like mustard seeds or black peppercorns to customize the flavor. Ensure the jars are properly sterilized to prevent spoilage, a technique often used in recipes like Old South Cucumber Lime Pickles.
Serving Suggestions
Hot pickled okra makes a fantastic snack or appetizer. Serve them alongside cheese platters or charcuterie boards for an added kick. They are also great in salads or as a garnish for Bloody Marys. For a delightful contrast, pair with the refreshing flavors of Easy Pickled Peaches.
Storage & Reheating
Once sealed, store the jars in a cool, dark place. They can be kept for up to a year. Once opened, refrigerate and consume within a month. Reheat in a saucepan over low heat or serve cold, as pickled okra is delicious right out of the jar and pairs well with various dishes.
Nutrition & Diet Analysis (per serving)
Each serving of Hot Pickled Okra contains roughly 824 calories, with 19g protein, 117g carbohydrates, and 28g fat. It is an excellent source of vitamin C (168% of the Daily Value), iron (75% of the Daily Value), and vitamin A (47% of the Daily Value). Note that it is relatively high in sodium, at 2157mg per serving (94% 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
How long should I wait before eating the pickled okra?
It's best to let the pickled okra sit for 3 to 4 weeks for the flavors to develop fully. The longer they sit, the more pronounced the flavors will become, making them a delicious addition to any meal.
Can I use frozen okra for this recipe?
While fresh okra is recommended for the best texture and flavor, you can use frozen okra if necessary. Just ensure it's thawed and drained well before packing it into jars to maintain the right consistency during pickling.
What can I do with leftover pickling brine?
Leftover pickling brine can be reused to pickle other vegetables or added to sauces and marinades for extra flavor. It’s also a great addition to salad dressings, giving a unique tang to your dishes.
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).