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Spicy Pickled Okra

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

Rating: This weblink has been rated 3 times with an average star rating of 4.0 Read Reviews (2)

Rate/Review | 51 people have saved this

Prep Time:
30 Min
Cook Time:
15 Min
Ready In:
7 Days 45 Min

Servings  (Help)

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Original Recipe Yield 2 quarts
 

Ingredients

  • 3/4 pound fresh okra
  • 4 1/2 cups cider vinegar
  • 2 cups water
  • 3 cloves chopped garlic
  • 1/4 cup crushed red pepper flakes
  • 1/4 cup smoked paprika
  • 4 1/2 teaspoons salt
  • 1 tablespoon Szechuan peppercorns (optional)

Directions

  1. 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.
  2. 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.
  3. 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.

Footnotes

  • Cook's Note
  • For those that want less kick, cut garlic and chili flakes in half and do not use Szechuan peppercorns.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 46 | Total Fat: 0.9g | Cholesterol: 0mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 14, 2009 by Alexis 
First Timer here. Never canned or jarred a thing in my life. Tried three different pickling... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 11, 2009 by COOKYKAMP2 
This was so-so. I really love smoked paprika, but it really does not complement the okra. ... MORE

 
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