Best 2 Grandma Omas Pickled Okra Recipes

**Discover Grandma Omas's Pickled Okra: A Culinary Journey of Flavor and Tradition**

Embark on a delightful culinary expedition with Grandma Omas's Pickled Okra, a cherished family recipe passed down through generations. This Southern delicacy captures the essence of summer's bounty, transforming fresh okra into a symphony of tangy, savory, and slightly spicy flavors. Immerse yourself in the art of pickling, a time-honored preservation technique that transforms ordinary ingredients into extraordinary culinary delights. Explore the various recipes featured in this article, ranging from the classic vinegar-based pickle to unique variations incorporating zesty citrus, aromatic spices, and a touch of sweetness. Prepare yourself for a taste sensation that will tantalize your palate and transport you back to simpler times, where Grandma Omas's kitchen magic created memories that linger long after the last bite.

Here are our top 2 tried and tested recipes!

SPICY PICKLED OKRA

Spicy Pickled Okra image

Pickled okra with some kick, and a nice smoky flavor. A perfect garnish or snack.

Provided by weatherman

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled

Time P7DT45m

Yield 12

Number Of Ingredients 8

Ingredients

¾ pound fresh okra
4 ½ cups cider vinegar
2 cups water
3 cloves chopped garlic
¼ cup crushed red pepper flakes
¼ cup smoked paprika
4 ½ teaspoons salt
1 tablespoon Szechuan peppercorns

Steps:

Wash the okra, rubbing lightly to remove any grit and fuzz. Sterilize 2 (1 quart ) canning jars and lids in boiling water for at least 10 minutes, allow to cool before filling with okra.
Combine the cider vinegar, water, garlic, red pepper flakes, smoked paprika, salt, and peppercorns to a boil in a large pot over medium-high heat. Reduce the temperature and simmer for 15 minutes. Remove from the heat.
Pack fresh, cleaned okra loosely into the jars. Pour the hot brine over the okra, filling the jars to the top. Seal jars, making sure you have cleaned the jar's rims of any residue. Store the jars in the refrigerator. Allow contents to pickle at least one week minimum before eating, two weeks is best.

Nutrition Facts : Calories 45.8 calories, Carbohydrate 6.3 g, Fat 0.9 g, Fiber 2.3 g, Protein 1.4 g, SaturatedFat 0.2 g, Sodium 882 mg, Sugar 1 g

OLD FASHIONED PICKLED OKRA

Old Fashioned Pickled Okra image

Another wonderful pickled okra recipe - from Judy Walker of The Times-Picayune. I use both cider & white vinegar when making pickled okra.

Provided by Busters friend

Categories Vegetable

Time 40m

Yield 10 pints

Number Of Ingredients 7

Ingredients

10 pints okra, small, tender (4 pounds)
3/4 cup salt
8 cups vinegar (5% acidity)
1 cup water
10 hot peppers (red or green fine)
10 garlic cloves
dill weed, if desired (seed fine too)

Steps:

Boil 10 pint canning jars for 15 minutes. Leave in hot water until ready for use.
Wash okra with a vegetable brush. Leave short stem. If you prick each pod several times with a needle or fine-pointed knife, pickling solution will enter pod more quickly. This may help prevent floating.
Put pods in hot jars with stems alternating up and down for a better pack. Place one pepper and one clove of garlic in each jar. Add 1 teaspoon dill seed, if desired. Heat vinegar, salt and water to boiling. Pour into each jar, covering okra.
Remove air bubbles, wipe sealing edge and close with new jar lids following manufacturer's directions.
Process in boiling water bath for 10 minutes at a simmering temperature (180 degrees). Immediately remove from water, cool. Store for a month before using to develop flavor.

Nutrition Facts : Calories 118.7, Fat 0.3, SaturatedFat 0.1, Sodium 8511.9, Carbohydrate 19.4, Fiber 7.1, Sugar 4.8, Protein 5.1

Tips:

Choose fresh, tender okra: Look for pods that are small, firm, and deep green in color.
Soak the okra in salt water: This helps to remove the okra's bitterness and makes it more crisp.
Use a variety of pickling spices: This will give your pickles a more complex flavor. Some good options include mustard seeds, celery seeds, dill seeds, and red pepper flakes.
Pack the okra tightly into the jars: This will help to prevent the pickles from floating to the top of the jar.
Cover the okra completely with vinegar: This will help to prevent the pickles from spoiling.
Let the pickles age for at least 2 weeks: This will allow the flavors to develop fully.
Store the pickles in a cool, dark place: This will help to preserve their flavor and quality.

Conclusion:

Pickled okra is a delicious and easy-to-make snack or side dish. It's a great way to use up fresh okra when it's in season. With a few simple ingredients and a little bit of time, you can enjoy delicious pickled okra all year long.