Spicy Pickled Okra
User Reviews
5
Spicy Pickled Okra
Description
Spicy Pickled Okra uses fresh small okra pods with their stems removed and caps pierced to allow the pickling liquid to seep inside. A brine of white or cider vinegar, water, salt, sugar, and mustard seeds is boiled, then poured over the okra packed with sliced habanero peppers and grape leaves, which help maintain crispness. The jars are filled tightly to minimize floating pods, then sealed.
The pickled okra develops a bright, tart, and spicy flavor from the vinegar and habaneros, with a crunchy yet tender texture preserved by the pickling method. Mustard seeds add a mild pungency. The piercing technique ensures the brine flavors penetrate the okra rather than just coating the outside.
This recipe yields about three pints of pickled okra. It is suitable for canning by boiling jar submersion for ten minutes to seal jars and ensure preservation. Unsealed jars should be refrigerated and consumed sooner.
Ingredients
- 1 pound okra 3 to 4 inches long, small
- 3 cups white vinegar or cider vinegar
- 1 cup water
- 2 teaspoons salt
- 2 teaspoons sugar
- 2 teaspoons mustard seeds
- 3 to 6 habanero peppers or other hot peppers, sliced in half
- 3 grape leaves optional, or oak leaves or 12 currant leaves
Instructions
- Slice the stems off the okra, exposing the caps. Pierce those caps with a needle several times; this will let the vinegar seep in.
- Bring the vinegar, water, salt, sugar and mustard seeds to a boil.
- Tuck a grape leaf in each pint jar. Put a few pieces of cut hot pepper in the jar. Pack the okra in over it, top to bottom, bottom to top. Pack tightly.
- Slowly pour in the hot vinegar until it covers the okra. If the okra starts floating, jam another pod in the jar to prevent this. It will start to bubble through those holes you pierced in the tops. Let this happen for a few minutes, then top off the jars, leaving 1 inch headspace.
CANNING
- If you are canning, submerge the jars in simmering water, then count off 10 minutes once the water returns to a simmer. Remove the jars to cool. Any whose lids don't seal properly should be kept in the fridge.
Notes
- Pierce okra caps carefully to help the vinegar penetrate and enhance flavor.
- Use grape, oak, or currant leaves to help keep the okra crisp during pickling.
- Suspend jars in simmering water for 10 minutes to seal properly if canning.
- Ensure jars are tightly packed to prevent okra from floating and uneven pickling.
- This recipe produces about 3 pints of pickled okra, suitable for storage and later use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18servings
Amount Per Serving
Calories 21 kcal
% Daily Value*
| Calories | 21kcal | 1% |
| Carbohydrates | 3g | 1% |
| Protein | 1g | 2% |
| Fat | 0.2g | 0% |
| Saturated Fat | 0.01g | 0% |
| Polyunsaturated Fat | 0.04g | 0% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 263mg | 11% |
| Potassium | 112mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 196IU | 4% |
| Vitamin C | 8mg | 9% |
| Calcium | 25mg | 3% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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