Pickled Okra Or Beans
Tangy and crunchy pickled okra with garlic and hot peppers, perfect as a snack or side dish for those who enjoy bold, flavorful preserved vegetables.
Ingredients
Instructions
- Wash the okra well and pack whole pods firmly into jars.
- In each of 4 pint jars, put 1 clove of garlic, 1 hot pepper, and 1/2 teaspoon of dill seed.
- Bring water, vinegar, and salt to a boil.
- Pour the hot brine over the okra, leaving a 2-inch headspace in each jar.
- Run a table knife around the side of each jar to remove air bubbles.
- Adjust the lids on the jars securely.
- Process each jar in boiling water bath for 15 minutes.
Tips & Substitutions
For best results, choose small, firm okra pods, as they pickle better than larger ones. If you can't find dill seed, dill weed can be used as a substitute, though the flavor may differ slightly. For extra heat, consider using a combination of hot peppers such as jalapeños and serranos. Always ensure your jars and lids are sterilized before use to avoid spoilage.
Serving Suggestions
Pickled okra makes a fantastic snack or appetizer and pairs beautifully with Ronnie'S Barbecue Sauce as a zesty side. Serve them alongside sandwiches or as part of a charcuterie board for a unique twist. They also complement Southern dishes, providing a delightful contrast to rich flavors. Consider serving them with cornbread or over a fresh salad.
Storage & Reheating
Once canned, pickled okra can be stored in a cool, dark place for up to a year. After opening, refrigerate the jar and consume within a month. You can enjoy pickled okra straight from the jar or add it to salads. If you have leftovers, they can be reheated gently in a skillet, but they are best enjoyed cold.
Nutrition & Diet Analysis (per serving)
Each serving of Pickled Okra Or Beans contains roughly 452 calories, with 11g protein, 53g carbohydrates, and 20g fat. It is an excellent source of iron (24% of the Daily Value) and protein (21% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 2402mg per serving (104% of the Daily Value).
* % 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 preferred for pickling due to its texture and flavor, you can use frozen okra if necessary. Just be aware that frozen okra may become softer during the pickling process, potentially altering the final texture.
How long do I need to wait before eating pickled okra?
For the best flavor, it's recommended to let the pickled okra sit for at least 1-2 weeks after canning. This allows the flavors to meld and develop. However, if you're eager to taste them, you can sample them after a few days!
Can I add other spices to the brine?
Yes! Feel free to customize the brine by adding spices like mustard seeds, coriander seeds, or even a pinch of sugar for sweetness. Just ensure that any additional ingredients are safe for canning and won't interfere with the pickling process.
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).