spicy pickled okra recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best spicy pickled okra recipe

I’ve always been fascinated by the idea of pickling vegetables, and spicy pickled okra is one of my favorite recipes. It’s a staple in Southern cuisine, but I think it’s a great addition to any meal. The process of making it is relatively simple – you just need to slice the okra, mix it with spices and vinegar, and let it sit for a few days.

The result is a tangy, slightly spicy condiment that’s perfect for topping burgers or using as a side dish. I love this recipe because it’s so versatile. You can use it as a topping for tacos or grilled meats, or as a side dish on its own.

It’s also incredibly easy to make – just slice the okra, mix it with spices and vinegar, and let it sit for a few days. The best part is that you can customize the level of heat to your liking by adjusting the amount of hot sauce you add. As I mentioned earlier, this recipe is a staple in Southern cuisine.

It’s been around for generations, and every family has their own variation. I like to think that my version is a bit more modern, with a focus on using fresh ingredients and adjusting the heat level to taste. One of the things I appreciate about this recipe is that it’s so healthy.

Okra is full of fiber and antioxidants, and when you pickle it, you’re preserving all those nutrients. Plus, the spices and vinegar add an extra layer of flavor without any added sugar or preservatives.

Spicy Pickled Okra

4.9 from 1699 votes

This spicy pickled okra recipe is a tangy and fiery twist on classic pickled okra. It’s perfect for snacking or adding a kick to your favorite dishes.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Pickling Liquid

1 cup white vinegar
1 cup water
2 tbsp sugar
2 tbsp salt
2 tbsp red pepper flakes
1 tbsp black peppercorns
1 tbsp coriander seeds
1 tbsp mustard seeds
1 tbsp garlic powder
1 tbsp onion powder
1 lb okra pods

For the Spicy Brine

4 tbsp water
2 tbsp salt
2 tbsp red pepper flakes

👨‍🍳Directions

1Rinse the okra pods thoroughly and trim the tops and tails.
2Cut okra into 1/2 inch pieces.
3Place in a bowl and set aside.
4Add 1 tablespoon of salt to okra and mix.
5Let sit for 10 minutes.
6Rinse again and set aside.
7In a saucepan, combine vinegar, water, sugar, salt, red pepper flakes, black peppercorns, coriander seeds, mustard seeds, garlic powder, and onion powder.
8Bring to a boil over medium heat, stirring until sugar and salt dissolve.
9Remove from heat and let it cool to room temperature.
10Be sure to stir occasionally to ensure spices are evenly distributed.
11Pack the okra tightly into a clean, sterilized jar.
12Pour the cooled pickling liquid over the okra, ensuring all pieces are submerged.
13Leave some headspace at the top of the jar.
14Seal the jar tightly with a lid.
15Let the jar sit at room temperature for 24 hours.
16After 24 hours, place the jar in the refrigerator.
17The okra will be ready to eat after 3 days, but the flavor will continue to develop over time.
18The okra will be a bright green color and have a crisp texture.
19In a separate small saucepan, combine 4 tbsp of water and 2 tbsp of salt.
20Bring to a boil.
21Add 2 tbsp of red pepper flakes and stir.
22Pour this mixture over the okra in the jar.
23Seal the jar tightly with a lid and refrigerate for at least 24 hours before serving.
24This will enhance the spicy flavor and ensure the okra is well-seasoned.

🔧Equipment

Mixing bowl
Saucepan
Jar with lid
Cutting board
Sharpened knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 2g💛Saturated Fat: 0.5g❤️Cholesterol: 0mg🧂Sodium: 4500mg🌾Total Carbs: 80g🥦Dietary Fiber: 6g🍬Sugars: 12g🥩Protein: 4g

📝Notes

Tips: You can adjust the spiciness by increasing or decreasing the amount of red pepper flakes. For a milder version, reduce the red pepper flakes to 1 tablespoon.

This spicy pickled okra recipe is always a good idea for any occasion – whether you’re hosting a backyard BBQ or just want something new to serve at home dinners.

It’s easy to make in bulk and stores well in the fridge for weeks.

You can also reheat it in small batches if you’re serving guests – just be sure not to overheat it so that the texture remains intact.

❓ Frequently Asked Questions About Spicy Pickled Okra

Q: What type of okra should I use for this recipe?

A: For this recipe, you’ll want to use young okra pods that are about 1-2 inches long. These will be tender and easy to slice. If you’re using older okra pods, they may be too tough and fibrous.

Q: Can I use canned okra instead of fresh?

A: While you can use canned okra in a pinch, it won’t have the same texture or flavor as fresh okra. If you do choose to use canned okra, be sure to drain the liquid and rinse the okra before using it.

Q: How long does the pickling process take?

A: The pickling process typically takes 3-5 days, but you can adjust the time based on your personal preference for level of sourness. The longer it sits, the tangier it will be.

Q: Can I make this recipe in bulk?

A: Yes, you can easily double or triple this recipe if you need to feed a crowd. Just be sure to adjust the storage time accordingly – bulk pickled okra will keep for several weeks in the fridge.

Q: Is this recipe suitable for vegetarians?

A: Yes, this recipe is vegetarian-friendly – just be sure to check your spice blend for any animal-derived ingredients.

Similar Posts