Have you had the pleasure of sampling pickled okra? It's tangy, crisp, and delicious! A wonderful addition to an appetizer platter, pickled okra can also be eaten as a snack, used as a garnish or tucked into burgers and sandwiches just like regular pickles.
Curious about how to pickle okra? Join Fine Dining Lovers as we break down the process involved in making this delectable pickle.
What is Okra?
Okra is a beloved vegetable in the American South but it originated in Africa. It is sometimes called 'lady's fingers' due to its oblong shape. Inside each green pod are small seeds that emit a gooey substance when heated, a quality that is appreciated in Southern dishes like gumbo.
What is pickled okra?
Pickled okra results from combining the fresh vegetable with a vinegar-based solution and allowing it to sit for an extended period of time. The vinegar will alter the okra's texture and taste, making it pleasantly tart.
How long does it take to make pickled okra?
Depending on the recipe, making pickled okra can take as little as a few hours to several weeks. Some recipes call for an overnight pickling in the refrigerator (what is referred to as a quick pickle) while others require the jars be vacuum sealed and left to ferment for days.
This vegetable is naturally low in carbohydrates and loaded with minerals such as magnesium, calcium and potassium. It is also rich in vitamins A and C.
Okra is in season from May to October.
How To Pickle Okra: Recipe and Tips
Pickling okra is a straightforward process. Essentially, you'll place the fresh okra (rinsed and dried) in hot sterilized jars then pour a brine solution over the vegetables. The brine contains vinegar which will help pickle the okra and transform its flavor.
The last step will be to place the filled jars in boiling water for 10 minutes to get a good seal on them and prevent spoilage. To learn more about sterilizing pickling equipment, click here.
Ready to get started? Watch this step-by-step video from Southern Living which gives you the lowdown on pickled okra. Find the full recipe here.
The brine is prepared with whole peppercorns, coriander seeds, dill seeds, cumin seeds, fresh dill and jalapeños. The result is flavorful pickled okra that stays fresh in the fridge for up to two weeks.
Some people like their pickled okra with a little kick. If that sounds like you, then you may want to add some paprika or chilies to your pickled okra. This recipe from Emeril Lagasse calls for adding Tabasco or Serrano chilies to your vinegar-based brine. Check it out.
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