Growing up in the south okra is a staple in most southern homes. Fried, sauteed, stewed, steamed and even grilled; Okra is prepared in numerous ways and is high in fiber, vitamin c, folate and antioxidants.
This recipe for pickled okra is fast, simple and ready to eat within a few hours. Add pickled okra as a garnish to a Caprese Grilled Cheese, serve with a Bloody Mary or eat straight out of the jar.
When scouring the web and for okra inspiration I came across 5 dishes I feel best incorporate this amazing vegetable and included links to the recipes below.
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Ingredients
- 2-16 oz jar
- 1 lb okra, stems removed and ends trimmed
- 1 cup cider vinegar
- 1 cup water
- 1 tablespoon kosher salt
- 1 tablespoon pure cane or turbinado sugar
- 1 tablespoon whole black peppers
- 1 tablespoon coriander
- 2 teaspoons red pepper flakes
- 2 teaspoons fennel seed
- 6 whole garlic cloves
Instructions
- Divide the okra between the 2 jars(rotating each pod pointing down and up to fit more) along with the pepper, coriander, fennel, red pepper flakes and garlic.
- Bring the vinegar, water, salt and sugar to a boil until all solids are dissolved
- Using a funnel pour the hot liquid into the jars with pickling spices and okra.
- Screw on the lid and allow to sit out and cool to room temperature before placing in the fridge
- The pickled okra is ready to enjoy once they have cooled completely in the fridge and will keep for up to 1 month.
- If you want to keep longer in the pantry follow standard water canning procedures.
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5 Amazing Okra Recipes
1: Chicken Gumbo with Andouille Sausage
Recipe by Hank Shaw via Simply Recipes
2: Oven Fried Okra
Recipe by Erin at The Speckled Plate
3: Okra Fritters
Recipe by Martha Stewart
4: Succotash Salad with Fried Okra
Recipe by Lori at Mississippi Kitchen
5: Grilled Okra
Recipe by Robyn at Add a Pinch
Love your sire and recipes! Going to pickle okra today using your recipe! Thanks!
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