July 22, 2011

Spicy Pickled Okra ... no canning required


Okra is one of my favorite summer vegetables.  I didn't grow up eating it - growing up in Vermont, I think my only exposure to okra was the one or two little pieces you find in some canned vegetable soups.  But I remember I'd always be excited when I found those one or two little pieces in my soup bowl!  I guess I loved okra before I even really knew what it was.

One of my favorite ways to eat okra is pickled.  During winter, I buy it jarred.  But in summer, when I'm fortunate enough to be able to get an ample supply from my mother-in-law's garden or our local farm stand, I make my own.  It's super simple!

Before we get to the recipe, let me show a few pictures from my mother-in-law's garden.  She has a gorgeous garden!  And she grows lots of things I love.  Like okra.  Here's one of her okra plants.

Okra plant

And here's a baby okra pod growing away on the stem.  I didn't realize that this is how the pods grow until I was introduced to my mother-in-law's garden.  Not sure how I thought it grew, but never thought of it looking like this!
Okra pod

You'll also need fresh dill for this recipe.  I totally didn't need to include this picture of a dill head ... but I think the picture is beautiful and wanted to share.

Beautiful dill head

Now back to the pickled okra.

Combine white vinegar, water, and a whole bunch of spices in a saucepan.  Bring it to a boil ...

Pickling mixture

... and add in fresh dill heads, some jalapenos, and your okra pods.

Okra dives in for a swim!

Let it all cool down to room temperature, and then refrigerate it for a few hours.  Pickling magic will happen, and you'll have delicious and spicy pickled okra!  Yum.

Pickled okra goodness



Spicy Pickled Okra
Source:  Adapted from Cooking Light magazine
Ingredients
2 1/2 c. white vinegar
2 c. water
3 T. sugar
2 T. kosher salt
1 tsp. whole peppercorns
1 tsp. coriander seeds
1 tsp. dill seeds
1 tsp. cumin seeds
4 fresh dill heads
2 jalapeno peppers, halved lengthwise
1 1/2 lbs. small okra pods


Directions
1.  Combine vinegar, water, sugar, and all spices EXCEPT fresh dill heads in a large saucepan; bring to a boil.  Boil for about one minute, or until sugar and salt dissolve, stirring frequently.

2.  Remove from heat.  Stir in fresh dill heads, jalapenos, and okra pods.  Cool completely with the pot sitting out at room temperature.

3.  Once cooled, pour mixture into an airtight container; cover and chill.  Okra can keep in the refrigerator for up to about two weeks.

Enjoy!



This post is linked with Savory Sunday hosted by The Sweet Details, These Chicks Cooked hosted by This Chick Cooks, Cast Party Wednesday hosted by Lady Behind the Curtain, It's a Keeper Thursday hosted by It's a Keeper, and This Week's Cravings hosted by Mom's Crazy Cooking.

9 comments:

  1. Grandpa will be happy with this recipe.
    Thanks for the new recipe.

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  2. It's official. I'm stalking you. Legally of course.

    ReplyDelete
  3. Love the recipe. I will have to try. I hate waiting for mine to get to the point of eating.

    Greg from gregkantner.com

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  4. i am so thrilled because i totally dont know how to can and i want to make some spicy okra so thanks a million

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  5. Great recipe!! Had a bunch from my sister in law and my hubby LOVES them!!

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  6. Thank you for this recipe! My family and I moved to Fiji this past summer and to keep myself occupied I started my first garden but had NO IDEA what to do with some of the veggies. Especially the pounds of okra we have! Thank you again!

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  7. I completely second madlin417. Just ended up with a huge bag of fresh okra. Want to pickle it but have never canned, PLUS moving from the UK to South Carolina, and our stuff isn't being delivered til Tuesday, and by the time I could really get into the kitchen to "can" (that's in "" because I'm not even sure how I'd do at that) the okra would probably have gone bad. I may (if I get around to it) even come back and tell you how yummy it is after I make it :) (I have 6 kids 9 and under, so with moving in, etc, not sure if I'll get around to writing again :))

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  8. Love your blog. Will this work with green beans?

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    Replies
    1. I would think it would, Jess. I tried this exact method and recipe to make my husband Jalapeno-Pickled Eggs and IT worked ... so I don't see why it wouldn't work with fresh green beans. If you try it, let me know how it goes!

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