Best 4 Spicy Pickled Okra Recipes
**Spicy Pickled Okra: A Tangy and Crunchy Southern Delight**
In the realm of Southern cuisine, pickled okra stands tall as a culinary treasure, tantalizing taste buds with its unique blend of tangy, spicy, and crunchy textures. These pickled treats are not only a delightful snack or side dish but also a versatile ingredient that can elevate various culinary creations. From salads and sandwiches to tacos and even Bloody Marys, pickled okra adds a delightful pop of flavor and crunch that is sure to leave a lasting impression. This article presents a collection of carefully curated recipes that capture the essence of this Southern delicacy, offering a range of options to suit every palate. Whether you prefer classic, spicy, or even a sweet and tangy twist, these recipes will guide you in creating the perfect pickled okra that will undoubtedly become a staple in your culinary repertoire. Embark on this pickling adventure and discover the endless possibilities that await with this Southern gem.
**Recipes Included:**
1. **Classic Southern Pickled Okra:** Experience the traditional Southern flavor profile with this timeless recipe. Crisp okra spears are submerged in a tangy brine of vinegar, sugar, salt, and spices, resulting in a classic pickle that embodies the true essence of this Southern specialty.
2. **Spicy Pickled Okra:** For those who crave a fiery kick, this recipe infuses the classic pickle with a generous dose of chili peppers. The result is a tantalizingly spicy treat that will add a welcome heat to your snacking experience or elevate your favorite dishes with an extra burst of flavor.
3. **Sweet and Tangy Pickled Okra:** This recipe offers a delightful balance of sweet and tangy flavors. With the addition of honey or brown sugar to the pickling brine, this version of pickled okra caters to those who prefer a sweet and tangy twist on the classic Southern treat.
4. **Garlic and Herb Pickled Okra:** This recipe takes the classic pickled okra up a notch with the addition of aromatic garlic and a medley of fresh herbs. These flavorful additions create a unique and savory pickle that will impress even the most discerning palate.
5. **Fried Pickled Okra:** For a crispy and crunchy twist, this recipe invites you to coat your pickled okra spears in a flavorful breading and fry them until golden brown. The result is an irresistible appetizer or snack that combines the tangy goodness of pickled okra with the satisfying crunch of fried goodness.
**Additional Tips and Variations:**
- Experiment with different types of vinegar, such as apple cider vinegar or rice vinegar, to create unique flavor profiles.
- Add your favorite spices and herbs to the pickling brine for a personalized touch.
- Try different cutting techniques, such as slicing the okra into rounds or stars, to create visually appealing pickles.
- Enjoy pickled okra as a snack, use it as a condiment for sandwiches and burgers, or incorporate it into salads and main dishes for an extra layer of flavor and texture.
SPICY PICKLED OKRA AND GREEN BEANS
Provided by Valerie Bertinelli
Categories side-dish
Time 6h45m
Yield 1 quart
Number Of Ingredients 11
Steps:
- Bring a medium pot of well-salted water to a boil. Have an ice bath ready.
- Boil the green beans until just crisp-tender, about 3 minutes. Add the okra and cook for 30 seconds. Drain in a colander and immediately transfer to the ice bath to cool. Drain the vegetables and pack them into the Mason jar along with the dill and garlic.
- Heat a medium saucepan over medium heat and add the coriander seeds; toast until fragrant and a shade darker, about 2 minutes. Add the vinegar, sugar, red pepper flakes, cayenne, smoked paprika, 1 1/2 teaspoons salt and 1 cup water. Bring to a simmer, stirring until the sugar dissolves. Pour the brine over the vegetables. Add a little water to the jar to cover the vegetables if necessary. Cool to room temperature, then cover the jar and refrigerate for at least 6 hours and up to 3 weeks.
SPICY PICKLED OKRA
Steps:
- Wash the okra and trim the stems to 1/2 inch. Place 1 chile, 1/2 teaspoon mustard seed, 1/4 teaspoon peppercorns, and 2 cloves of garlic in the bottom of each of 4 sterilized pint-sized canning jars (see page 279). Divide the okra evenly among the jars, placing the pods vertically, alternating stems up and down.
- In a medium saucepan over medium heat, bring the vinegar, water, and salt to a boil. Carefully pour the boiling mixture over the okra in the jars, leaving 1/4 inch of headroom between the top of the liquid and the lid. Seal the lids.
- Process the jars in a boiling-water canner for 15 minutes (see page 279). Store the unopened jars at room temperature for up to 1 year. Once the jars are opened, store in the refrigerator for up to 1 month.
- variation
- For refrigerator pickles, skip the boiling-water canner and refrigerate for up to 1 month.
- pickling salt
- Pickling salt is fine-grained, highly pure, and free of additives, including iodine and anticaking agents that cause the pickles to turn dark and the pickling liquid to turn cloudy. Although sea salt does not contain additives, it does contain various minerals and elements that can cloud the mixture. Also, flaked salts vary in density and are not recommended for pickling. Pickling salt is labeled as such, and it's available in many grocery stores and online.
SPICY PICKLED OKRA
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
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
SPICY CANDIED PICKLED OKRA
Here in Texas we have a long hot growing season and okra just grows wild. I had to find something to do with all the extra so I'm sharing some of the recipes I have used this year.
Provided by Deanna Rodgers
Categories Vegetable Appetizers
Time 1h15m
Number Of Ingredients 10
Steps:
- 1. Sterilize 6 wide mouth jars, lids and rings place jars on kitchen towel on counter/ leave lids and rings in hot water. At this time fill water bath canner with water and bring to boil....when comes to a boil turn heat down until jars are filled and ready for bathing.
- 2. Wash and drain okra, trim stems close to the body of the okra. Peel 12 cloves of garlic set aside. If you are using chili peppers wash and cut a 1/2 inch slit into one side of each pepper.
- 3. Heat the remaining ingredients, bring to a boil and simmer 5 minutes. Turn heat to low to keep hot while packing jars.
- 4. Put 2 cloves garlic in each jar. 1 chili pepper per jar( if using). Pack the jars with the okra, one up, one down pack jars tight. Tops of the okra should be 1/2 inch from top of jars. Pour hot vinegar mix to with in 1/4 inch of the top of jar. Run thin knife between okra and side of jar to remove bubbles. Add more liquid if need. Just use equal parts vinegar and water. No need to heat.
- 5. Wipe the rims of the jars with a clean cloth. Place sterilized lid and ring on each jar. Tighten firmly but not too tight.
- 6. Place jars in water bath with 1 to 2 inches covering tops of jars. You may need to remove some water to keep pot from running over. Bring to a boil and process 15 minutes. Carefully remove from bath to towel on counter. Allow to cool undisturbed until jars are sealed.
Tips:
- Choose fresh, tender okra: Look for okra pods that are small, firm, and have a deep green color. Avoid okra that is bruised or has blemishes.
- Soak the okra in salt water before pickling: This helps to remove excess slime and bitterness from the okra.
- Use a variety of spices and herbs to flavor the pickle: Common spices used in pickled okra recipes include garlic, mustard seeds, celery seeds, and red pepper flakes. You can also add fresh herbs like dill, thyme, or basil.
- Pack the okra tightly into the jars: This will help to prevent the okra from floating to the top of the jar and becoming exposed to air.
- Process the jars in a boiling water bath: This is essential for killing any bacteria and ensuring that the pickles are safe to eat.
- Let the pickles cool completely before eating: This allows the flavors to develop and mellow.
Conclusion:
Spicy pickled okra is a delicious and versatile condiment that can be enjoyed on its own or as a side dish. It is also a great way to preserve okra for later use. With a little planning and effort, you can easily make your own spicy pickled okra at home. So next time you have a surplus of okra, give this recipe a try! You won't be disappointed.
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