Spicy Pickled Okra

3 Reviews
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Yield
About 4 cups (serving size: 1/3 cup)
By Maureen Callahan
June 2009
RECIPE BY Cooking Light

If you're lucky enough to find purple okra, use it solo or in combination with standard green pods—but know that the longer the pickling time, the less vibrant the color. Serve on a relish tray, with sandwiches in place of pickle spears, or as a bloody Mary garnish. A jar makes a unique hostess gift.

Ingredients

  • 1 1/2 pounds okra
  • 4 garlic cloves
  • 4 dill sprigs
  • 2 cups cider vinegar
  • 1 3/4 cups water
  • 3 tablespoons sugar
  • 1 1/2 tablespoons kosher salt
  • 1 1/2 tablespoons mustard seeds
  • 1 teaspoon crushed red pepper

Nutritional Information

  • Calories 22
  • Fat 0.1g
  • Satfat 0.0g
  • Monofat 0.0g
  • Polyfat 0.1g
  • Protein 1g
  • Carbohydrate 4.6g
  • Fiber 1.6g
  • Cholesterol 0.0mg
  • Iron 0.4mg
  • Sodium 181mg
  • Calcium 42mg

How to Make It

Step 1

Divide okra, garlic, and dill evenly among 4 (1-pint) jars.

Step 2

Combine vinegar and remaining ingredients in a saucepan; bring to a boil. Cook 1 minute or until sugar dissolves. Remove from heat; let stand 5 minutes. Carefully pour vinegar mixture into jars, leaving about 1/4 inch at top. Seal jars; refrigerate 3 days before serving.

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Ratings & Reviews

CJcookbook's Review

Chesterscraps
August 06, 2009
I used the okra from my garden, and I loved it. I saw the other recipe, and now I will try that one.

alabamatomcat's Review

CJcookbook
August 03, 2009
We are lucky to be able to get farmers market fresh okra. For us, the recipe had just the right amount of spice. I have never seen purple okra but taste is what really counts, so this is a very good recipe.

Chesterscraps's Review

alabamatomcat
July 07, 2009
I was interested in trying this recipe because it uses red wine vinegar. It was OK, but I like the CL pickled okra recipe from 2005 better. So, I'll stick with that recipe instead of this one.