Grandma Oma's Pickled Okra

Grandma Oma's Pickled Okra is a delightful twist on vegetables that everyone can enjoy! This recipe brings together the crunchiness of fresh okra and the tangy flavor of vinegar. It’s a fun way to preserve fresh produce and add a kick to your meals.

Why Make This Recipe

You should definitely try making this pickled okra! Not only is it super easy, but it also creates a tasty snack that stays fresh for a long time. Pickled okra can be served on salads or eaten straight from the jar. Plus, it’s a great way to enjoy the flavors of summer all year round. Every time I make it, my family can't get enough!

How to Make Grandma Oma's Pickled Okra

Ingredients:

1 1/2 pounds fresh okra
3 dried red chile peppers
3 teaspoons dried dill
2 cups water
1 cup vinegar
2 tablespoons salt

Directions:

Start by gathering all your ingredients.
Inspect three pint-sized jars for cracks and rings for rust. Discard any defective ones.
Immerse the jars in simmering water while you prepare the brine.
Wash the new, unused lids and rings in warm soapy water.
In a small saucepan, bring the water, vinegar, and salt to a rolling boil.
Divide the okra evenly among the hot sterilized jars.
Place one dried chile and a teaspoon of dill into each jar.
Pour the hot brine over the okra, making sure to leave some space at the top.
Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles.
Wipe the rims with a moist paper towel to remove any residue.
Top each jar with a lid and screw the rings on tightly.
Place a rack in the bottom of a large stockpot and fill it halfway with water.
Bring the water to a boil, then gently lower the jars into the boiling water using a holder, keeping them 2 inches apart.
Pour in more boiling water to cover the jars by at least 1 inch.
Bring everything back to a rolling boil, cover the pot, and process for 10 minutes.
Carefully remove the jars from the stockpot and let them cool several inches apart for 12 to 24 hours.
Press the center of each lid with your finger to ensure it’s sealed.
Remove the rings for storage and store the jars in a cool, dark area.

How to Serve Grandma Oma's Pickled Okra

You can enjoy your pickled okra straight from the jar as a snack or serve it alongside your favorite dishes. They also make a fantastic addition to salads or sandwiches.

How to Store Grandma Oma's Pickled Okra

Store the sealed jars in a cool, dark place. If you haven’t opened them, they can last for several months. Once opened, keep them in the refrigerator and enjoy them within a few weeks.

Tips to Make Grandma Oma's Pickled Okra

Ensure your jars are properly sterilized to prevent spoilage.
Adjust the amount of chile peppers based on how spicy you like it.
You can add garlic or other spices for extra flavor!

Variation

Feel free to experiment with different herbs or spices! You can add garlic cloves, mustard seeds, or even other vegetables to your pickling brine for a unique flavor.

FAQs

Q: How long does pickled okra last?
A: If sealed correctly and stored in a cool, dark place, it can last for up to a year.

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Q: Can I use frozen okra for this recipe?
A: Fresh okra is recommended for the best texture, but you can use frozen if that’s all you have on hand.

Q: Is it necessary to process the jars in boiling water?
A: Yes, processing the jars helps seal them properly and prevents bacteria from spoiling your pickled okra.

Grandma Oma’s Pickled Okra