Pickled okra recipe
|Dietary Gu >(per serving)|
|Servings: one pint (16 servings)|
|Volume per serving|
|% Daily Value*|
|Total Excess fat 0g||%|
|Saturated Excess fat 0g||%|
|Total Carbohydrate 4g||1%|
|Dietary Fiber 1g||2%|
|*The % Everyday Value (DV) tells you how considerably a nutrient in a foods serving contributes to a everyday diet. 2,000 calories a day is utilized for common nutrition tips.|
Pickled okra—spicy or not—is a fabulous way to maintain the distinctive grassy taste of okra close to effectively past its summer time and fall season. Fortunately, it truly is super straightforward to make these tasty okra pickles. They are a crisp, flavorful component to serve alongside burgers or barbecue, and also wonderfully tasty as component of an appetizer or charcuterie platter.
- 1/2 pound okra pods
- 1 little clove garlic
- 1/2 teaspoon dill seeds
- Optional: one chile pepper (fresh or dried or 1/four teaspoon red chile flakes)
- 1 cup cider vinegar
- one cup water
- 1 1/2 teaspoon pickling salt (or two teaspoons kosher salt)
Measures to Make It
Collect the substances.
Trim off and discard any brown bits from the stem ends of the okra pods, rinse the pods clean, and dry them totally with paper towels or a clean kitchen towel.
Peel the garlic and cut it into thin slices.
Things the trimmed okra, sliced garlic, and dill seeds into a clean pint jar. To make spicy pickles, be certain to stuff in the chile choice. Be a bit aggressive, since the okra will shrink a bit as it pickles and you want to get benefit of the room in there.
Bring the vinegar, water, and salt to a boil. Ladle the scorching mixture above the okra in the jars, leaving about one/two inch of headspace. Near the jars.
Let the jar(s) sit right up until they’ve cooled to area temperature. As they cool they may “pop”—all this means is the seal on the jar sealed itself. While a “popped” jar nonetheless can not be stored in the cupboard (it wasn’t scorching-water processed), there is practically nothing incorrect with that jar and it will maintain in the fridge.
Put the jar(s) in the fridge and let them sit for at least 1 week but ideally 4 weeks just before opening to consume.