Spicy Dill Pickled Okra A Southern Classic with a Kick

Recipe Introduction

Ever wondered what to do with all that okra popping up in your garden? Honestly, I used to be a bit "meh" about okra, until I discovered pickled okra .

This recipe completely changed my mind! It's a tangy, crunchy, and slightly spicy treat that's totally addictive.

Quick Hook: From Garden to Jar

Are you an okra skeptic? This spicy pickled okra recipe will convert you! The sweet-sour-spicy kick is simply irresistible.

Brief Overview: A Southern Staple

Pickled okra is a Southern tradition, passed down through generations. My grandma used to make it every summer. This easy recipe takes about 30 minutes to prep, 10 minutes to cook, and then requires patience while it pickles.

It yields about 2 pint jars, perfect for sharing... or not!

Main Benefits: Gut-Friendly Goodness

Okra is packed with fiber, making it great for your gut. Plus, these dill pickled okra beauties are perfect as an appetizer, a side, or even a quirky cocktail garnish.

What makes this recipe special? The balance of flavours and the satisfying crunch!

Ingredient Spotlight: Freshness is Key

Let's get these sorted! Here's a cracking list of ingredients you'll need for this homemade pickled okra : 1 pound of fresh okra, vinegar, water, salt, sugar, pickling spice, garlic, dill weed, red pepper flakes (for that lovely kick!), and peppercorns.

For the proper pickled okra brine , using pickling salt is vital for that perfect crunch. Okay, right then, with all of this ingredients, i would say that we have all that we need to create the perfect pickle.

Spicy Dill Pickled Okra A Southern Classic with a Kick Recipe Card

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Preparation time:20 Mins

Cooking time:10 Mins

Servings:2 pint jars

Ingredients:

• 1 pound (450g) fresh, young okra pods, about 3-4 inches long
• 2 cups (480ml) distilled white vinegar (5% acidity)
• 2 cups (480ml) water
• 1/4 cup (50g) pickling salt (or kosher salt)
• 2 tablespoons (30g) granulated sugar
• 1 tablespoon mixed pickling spice
• 2 cloves garlic, smashed
• 1 teaspoon dried dill weed
• 1/2 teaspoon red pepper flakes (or more, to taste)
• 1/4 teaspoon black peppercorns
• Optional: 1 small dried chili pepper (like a bird's eye chili)

Instructions:

• Wash okra thoroughly and trim the stems, leaving about 1/4 inch attached.
• Place the smashed garlic cloves, dill weed, red pepper flakes, peppercorns, and optional dried chili pepper into each sterilized jar.
• Tightly pack the okra pods vertically into the prepared jars, leaving about 1/2 inch of headspace at the top.
• In a large pot, combine the vinegar, water, salt, sugar, and pickling spice. Bring to a boil over medium-high heat, stirring until salt and sugar are dissolved.
• Carefully pour the hot brine over the okra in the jars, leaving 1/2 inch of headspace. Gently tap the jars on the counter to release any trapped air bubbles.
• Wipe the rims of the jars clean. Place lids on top and screw on the rings until finger-tight.
• Let jars cool completely at room temperature. Then, refrigerate for at least 24 hours (preferably 3-5 days) before opening to allow flavours to fully develop.

Nutrition Facts

Calories:40 calories

Fat:0g

Fiber:1g

Recipe Info

Category:Condiment

Cuisine:Southern

Step-by-Step: Pickling Perfection

First, wash and trim your okra. Then, sterilize your jars. This is super important! Place garlic, dill, red pepper flakes, and peppercorns in the jars. Now, pack the okra in tightly.

Next, in a large pot, combine vinegar, water, salt, sugar, and pickling spice. Boil until dissolved. Pour the hot brine over the okra, leaving a little headspace.

Seal the jars and let them cool. Finally, refrigerate for at least 24 hours, but 3-5 days is best.

Tips & Tricks: Avoiding Pickling Pitfalls

Sterilize your jars! Seriously. It prevents spoilage. Don't overcook the brine. It concentrates the vinegar. And resist the urge to eat them right away.

The flavour gets better with time. You can even try a pickled okra canning method for long-term storage.

Serving Suggestions: Beyond the Jar

This Southern pickled okra is amazing on charcuterie boards. It's also fantastic in sandwiches or as a Bloody Mary garnish.

You can even serve it alongside BBQ or fried chicken. Basically, it goes with everything!

Final Thoughts: Your New Obsession

Honestly, once you try this recipe, you'll be hooked. Easy pickled okra recipe ? Tick. Delicious pickled okra appetizer ? Double tick. Grab some fresh okra and get pickling!

Ingredients & Equipment for Spicy Pickled Okra

Okay, right then, let's get these sorted! This spicy pickled okra recipe is a game-changer. It is so easy! I always have to double the batch. The family loves it.

Main Ingredients: Let's Get Picking!

• Okra: 1 pound (450g) fresh, young pods, 3-4 inches long. The smaller the better. You want them firm. Avoid any with blemishes!
• White Vinegar: 2 cups (480ml) . Use distilled. It keeps the color nice and bright.
• Water: 2 cups (480ml) . Plain tap water is fine.
• Pickling Salt: 1/4 cup (50g) . This is important! Regular table salt can make the brine cloudy.
• Sugar: 2 tablespoons (30g) . Just a touch to balance the vinegar.
• Pickling Spice: 1 tablespoon . Get a good quality mix. It makes all the difference.
• Garlic: 2 cloves , smashed per jar. Don't skimp. Garlic is life!
• Dried Dill Weed: 1 teaspoon per jar. Fresh dill works too.
• Red Pepper Flakes: 1/2 teaspoon per jar. More if you like it hot! For those who want a bit of a kick!.
• Black Peppercorns: 1/4 teaspoon per jar. Adds a nice bit of flavor.
• Chili Pepper (Optional): 1 small dried chili, per jar.

Seasoning Notes: The Spice is Right!

The essential combo here is dill, garlic, and red pepper flakes . It's a classic! But feel free to experiment. I once added a bit of mustard seed and it was brilliant!

For a different vibe, try adding a bay leaf or some coriander seeds. You can easily substitute the dill pickled okra with rosemary!

Equipment Needed: Keep It Simple, Stupid!

• Canning Jars: 2 pint (500ml) jars with lids and rings. Sterilized. Super important!.
• Large Pot: Stainless steel is best.
• Tongs or Jar Lifter: To safely handle hot jars. Don't burn yourself!
• Measuring Cups & Spoons: Self-explanatory, right?
• Cutting Board & Knife: For prepping the okra and garlic.

A common alternative to a jar lifter is a pair of sturdy tongs with rubber grips. Just be careful!. The easy pickled okra recipe saves time by using these simple tools!.

Honestly, the less fuss, the better. No need for fancy gadgets. This Southern pickled okra recipe is all about simple, delicious flavors.

Alright, let's get these sorted! Here's a cracking guide on pickling okra. This spicy pickled okra recipe is about to become your new obsession.

Honestly, pickled okra is one of those things you either love or haven't tried yet! Get ready to be converted.

Preppin' Your Okra: It's All About That Mise en Place!

Essential mise en place, you say? Okay, right then, let's get these sorted! Spicy pickled okra recipe success hinges on it.

We need that okra washed, trimmed, and ready to go. Got your two pint jars sterilized? Good on ya. Chop the garlic, measure out your spices.

Time-saving organization is key here. Get everything prepped and ready.

Safety First!

When boiling the brine, be careful, yeah? Hot liquids are no joke. Use tongs or a jar lifter when handling hot jars. No one wants a trip to A&E.

Gettin' Down to Business: The Pickling Process

This easy pickled okra recipe is a doddle.

1. Wash 1 pound of okra. Trim the stems. Leave about 1/4 inch attached.
2. Pop 2 smashed garlic cloves, 1 teaspoon of dried dill weed, 1/2 teaspoon of red pepper flakes, and 1/4 teaspoon of black peppercorns in each sterilized jar. You can adjust to your liking as it pertains to how much Scoville you like, darling.
3. Pack that okra in tight! Leave 1/2 inch of headspace.
4. Make the brine. Combine 2 cups of distilled white vinegar, 2 cups of water, 1/4 cup of pickling salt, 2 tablespoons of sugar, and 1 tablespoon of pickling spice in a pot. Boil it up.
5. Pour the hot brine over the okra, leaving 1/2 inch of headspace. Tap the jars to release bubbles.
6. Wipe those rims clean. Put on the lids and rings. Tighten 'em, but not too much.
7. Cool completely, then refrigerate. Wait at least 24 hours , ideally 3-5 days . I know, the wait is torture! Don't forget, this is also a great pickled okra appetizer .

Pro Tips for Pickled Okra Perfection

• Want extra heat? Add a bit of chili to the brine or straight to the jar.
• Don't overcook the okra when making pickled okra. It gets mushy. Aim for crisp-tender.
• Refrigerator pickled okra lasts for a good while, a couple of weeks. Just keep it chilled. However, it is recommended to consume within a reasonable time frame.

Common mistake? Not waiting long enough. Honestly, the flavours need time to meld. So, be patient and you can enjoy a great southern pickled okra .

I remember the first time I made these. I was so impatient, and I cracked open a jar after just a day.

They were okay, but after three days? Oh my gosh! The difference was unreal. So trust me on this one, alright? This simple recipe will create great pickled okra, with a great pickled okra brine for days.

Recipe Notes for Perfectly Pickled Okra

Okay, right then, let's get these recipe notes sorted! Got your jars ready? Great! Here are some tips for nailing this spicy dill pickled okra recipe.

Honestly, pickled okra is easier than you think, but a few things can make a big difference. I messed up my first batch by not packing the okra tight enough! Live and learn, eh?

Serving the Southern Pickled Okra Delights

Think beyond the jar! Pickled okra is a surprisingly versatile little thing. I love plating it on a charcuterie board next to a bit of cheddar.

The tangy crunch is such a counterpoint. Honestly, it's a game-changer. It adds a great kick to a cheese and meat platter.

It's also fantastic with anything BBQ.

For beverages, try pairing your homemade pickled okra with an ice-cold beer or a crisp, dry white wine. A classic pairing is a good old Southern sweet tea.

Storing Your Pickled Okra Brine

These little gems need to be stored properly. After the cooling period, pop the jars in the fridge. They should be good for at least a month, maybe even longer.

Trust me, though, they won’t last that long.

Freezing isn't really recommended. The texture of the okra can become a bit mushy. Not ideal. Once opened, keep the refrigerator pickled okra refrigerated, of course! Reheating isn’t really a thing with pickled okra.

It’s best served cold.

Pickled Okra – Variations on a Theme

Want to shake things up a bit? For a low-sugar version, cut the sugar in half. You could even use a sugar substitute.

For a vegan version, just ensure your sugar is vegan-friendly! Most granulated sugar is, but it's always good to check.

For a seasonal twist, try adding some other veg. Think slices of courgette or even some green beans. It's all about experimenting, innit? Try adding some fresh rosemary or thyme from your herb garden instead of dill for a different flavour profile.

Nutrition Basics of Pickled Okra

Each serving gives you about 40 calories. It is a low-fat snack with around 1g of protein and 8g of carbohydrates.

The sodium is around 400mg, so watch out if you are on a low-sodium diet. The key health benefits? Okra is full of fibre.

It's good for your gut. Pickled okra also offers vitamins and minerals. A tasty and healthy little snack, eh?

So, there you have it. Some extra tips to make your pickled okra recipe a roaring success. Get in the kitchen and give it a go.

I bet you will make something amazing! Remember to adjust the red pepper flakes to make it into a spicy pickled okra recipe.

You can adjust for more dill pickled okra . Don't be afraid to experiment!