Okra is one of my favorite summer vegetables. I didn't grow up eating it - growing up in Vermont, I think my only exposure to okra was the one or two little pieces you find in some canned vegetable soups. But I remember I'd always be excited when I found those one or two little pieces in my soup bowl! I guess I loved okra before I even really knew what it was.
One of my favorite ways to eat okra is pickled. During winter, I buy it jarred. But in summer, when I'm fortunate enough to be able to get an ample supply from my mother-in-law's garden or our local farm stand, I make my own. It's super simple!
Before we get to the recipe, let me show a few pictures from my mother-in-law's garden. She has a gorgeous garden! And she grows lots of things I love. Like okra. Here's one of her okra plants.
 |
| Okra plant |
And here's a baby okra pod growing away on the stem. I didn't realize that this is how the pods grow until I was introduced to my mother-in-law's garden. Not sure how I thought it grew, but never thought of it looking like this!
 |
| Okra pod |
You'll also need fresh dill for this recipe. I totally didn't need to include this picture of a dill head ... but I think the picture is beautiful and wanted to share.
 |
| Beautiful dill head |
Now back to the pickled okra.
Combine white vinegar, water, and a whole bunch of spices in a saucepan. Bring it to a boil ...
 |
| Pickling mixture |
... and add in fresh dill heads, some jalapenos, and your okra pods.
 |
| Okra dives in for a swim! |
Let it all cool down to room temperature, and then refrigerate it for a few hours. Pickling magic will happen, and you'll have delicious and spicy pickled okra! Yum.
 |
| Pickled okra goodness |
Spicy Pickled Okra
Source: Adapted from Cooking Light magazine
Ingredients
2 1/2 c. white vinegar
2 c. water
3 T. sugar
2 T. kosher salt
1 tsp. whole peppercorns
1 tsp. coriander seeds
1 tsp. dill seeds
1 tsp. cumin seeds
4 fresh dill heads
2 jalapeno peppers, halved lengthwise
1 1/2 lbs. small okra pods
Directions
1. Combine vinegar, water, sugar, and all spices EXCEPT fresh dill heads in a large saucepan; bring to a boil. Boil for about one minute, or until sugar and salt dissolve, stirring frequently.
2. Remove from heat. Stir in fresh dill heads, jalapenos, and okra pods. Cool completely with the pot sitting out at room temperature.
3. Once cooled, pour mixture into an airtight container; cover and chill. Okra can keep in the refrigerator for up to about two weeks.
Enjoy!
This post is linked with Savory Sunday hosted by The Sweet Details, These Chicks Cooked hosted by This Chick Cooks, Cast Party Wednesday hosted by Lady Behind the Curtain, It's a Keeper Thursday hosted by It's a Keeper, and This Week's Cravings hosted by Mom's Crazy Cooking.
Okra is one of my favorite summer vegetables. I didn't grow up eating it - growing up in Vermont, I think my only exposure to okra was the one or two little pieces you find in some canned vegetable soups. But I remember I'd always be excited when I found those one or two little pieces in my soup bowl! I guess I loved okra before I even really knew what it was.
One of my favorite ways to eat okra is pickled. During winter, I buy it jarred. But in summer, when I'm fortunate enough to be able to get an ample supply from my mother-in-law's garden or our local farm stand, I make my own. It's super simple!
Before we get to the recipe, let me show a few pictures from my mother-in-law's garden. She has a gorgeous garden! And she grows lots of things I love. Like okra. Here's one of her okra plants.
|
| Okra plant |
And here's a baby okra pod growing away on the stem. I didn't realize that this is how the pods grow until I was introduced to my mother-in-law's garden. Not sure how I thought it grew, but never thought of it looking like this!
|
| Okra pod |
You'll also need fresh dill for this recipe. I totally didn't need to include this picture of a dill head ... but I think the picture is beautiful and wanted to share.
|
| Beautiful dill head |
Now back to the pickled okra.
Combine white vinegar, water, and a whole bunch of spices in a saucepan. Bring it to a boil ...
|
| Pickling mixture |
... and add in fresh dill heads, some jalapenos, and your okra pods.
|
| Okra dives in for a swim! |
Let it all cool down to room temperature, and then refrigerate it for a few hours. Pickling magic will happen, and you'll have delicious and spicy pickled okra! Yum.
|
| Pickled okra goodness |
Spicy Pickled Okra
Source: Adapted from Cooking Light magazine
Ingredients
2 1/2 c. white vinegar
2 c. water
3 T. sugar
2 T. kosher salt
1 tsp. whole peppercorns
1 tsp. coriander seeds
1 tsp. dill seeds
1 tsp. cumin seeds
4 fresh dill heads
2 jalapeno peppers, halved lengthwise
1 1/2 lbs. small okra pods
Directions
1. Combine vinegar, water, sugar, and all spices EXCEPT fresh dill heads in a large saucepan; bring to a boil. Boil for about one minute, or until sugar and salt dissolve, stirring frequently.
2. Remove from heat. Stir in fresh dill heads, jalapenos, and okra pods. Cool completely with the pot sitting out at room temperature.
3. Once cooled, pour mixture into an airtight container; cover and chill. Okra can keep in the refrigerator for up to about two weeks.
Enjoy!
This post is linked with Savory Sunday hosted by The Sweet Details, These Chicks Cooked hosted by This Chick Cooks, Cast Party Wednesday hosted by Lady Behind the Curtain, It's a Keeper Thursday hosted by It's a Keeper, and This Week's Cravings hosted by Mom's Crazy Cooking.
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