Nan'S Pickled Okra
Tangy and spicy pickled okra with dill, garlic, and hot pepper, offering a flavorful crunch. Perfect as a snack or condiment for those who enjoy bold flavors.
Ingredients
Instructions
- Trim stems off okra, leaving caps on.
- Place dill seeds, hot pepper, and garlic in the bottom of a 1-quart canning jar.
- Add the okra pods to the jar.
- Bring vinegar, water, and salt to a hard boil.
- Pour the hot vinegar mixture over the okra in the jar.
- Seal the jar while hot.
- Store the pickled okra for at least 2 months before using.
Tips & Substitutions
When selecting okra, choose small, tender pods for the best texture. If you prefer a milder flavor, consider using a sweet pepper instead of a hot pepper. For a more complex taste, you can add spices like mustard seeds or black peppercorns. Ensure your jar is sterilized to prevent spoilage; this is essential when preserving foods. If you're looking for more American recipes, check out our other preserved vegetables.
Serving Suggestions
Nan's Pickled Okra makes a fantastic appetizer and pairs beautifully with Rachel's Barbecue Sauce for Chicken for a delightful meal. Serve it alongside grilled meats or as part of a charcuterie board. You can also slice the okra to add a tangy kick to sandwiches or tacos, enhancing the flavor profile of your dishes.
Storage & Reheating
Store the pickled okra in a cool, dark place for at least two months to allow the flavors to develop. Once opened, refrigerate the jar and consume within a month for optimal freshness. If you have leftovers, the pickled okra can be enjoyed cold straight from the jar or added to salads for an extra crunch.
Nutrition & Diet Analysis (per serving)
Each serving of Nan'S Pickled Okra contains roughly 360 calories, with 7g protein, 79g carbohydrates, and 2g fat. It is an excellent source of dietary fiber (54% of the Daily Value), iron (42% of the Daily Value), and calcium (26% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 1814mg per serving (79% 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 do I need to wait before eating the pickled okra?
It's best to wait at least two months after sealing the jar to allow the flavors to fully develop. The longer you wait, the more complex and rich the flavor will become. However, if you're eager to try them sooner, you can taste them after a few weeks, but they won't have reached their peak flavor.
Can I use other vegetables for pickling?
Absolutely! You can experiment with other vegetables such as green beans, carrots, or cucumbers. Just adjust the pickling time according to the vegetable's density. For instance, sliced carrots may take less time to pickle, while whole green beans will be similar to okra in terms of timing.
How can I make this recipe less salty?
To reduce the saltiness, you can decrease the amount of salt in the brine to 2 tablespoons instead of 1/4 cup. Additionally, you can rinse the okra before adding it to the jar, which will help remove excess salt. Keep in mind that this may affect the preservation quality, so consume them sooner.
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).