Pickled Okra Recipe

 Okra pickles are a delicious, tart treat that are very simple to make and very adaptable. The crisp okra and tangy pickling brine combine to make a snack that can be eaten right out of the jar or used to add flavor to a variety of recipes. All you need to create pickled okra is fresh okra pods, vinegar, water, salt, and a few basic pickling spices. Sterilizing jars, making a tasty brine, and stuffing the okra with spices before covering them with the brine are the steps in the procedure. With a little perseverance, the jars can be allowed to pickle for a few weeks, which intensifies the taste and produces an impressively crisp and tangy delight.

Pickled Okra Recipe

Components

• One pound of freshly cleaned and trimmed okra
• 1 and a half cups of pure white vinegar
• 3 tablespoons pickling salt (or kosher salt) and 1 and a half cups water
• three peeled garlic cloves
• One tablespoon of mustard seeds
• One tablespoon of seeds coriander
• One tsp black peppercorns
• One teaspoon of optionally added red pepper flakes for more spiciness
• two bay leaves
• A tablespoon of dill seeds or fresh dill sprigs

Guidelines

1. Get the jars ready:

• Boil your canning jars and lids for ten minutes to sterilize them. Allow them to dry naturally.

2. Get the okra ready:

• Remove the okra's stems but do not cut the pods.

3. Get the pickling liquid ready by:

• In a large pot, mix the vinegar, water, and salt. Bring to a boil, making sure the salt dissolves thoroughly by stirring from time to time.

4. Fill the Jars:

• Put one clove of garlic, one teaspoon of coriander, mustard, and black peppercorns, along with a bay leaf, into each jar. Add the dill seeds now if using them. Pack the dill sprigs into the jars.

5. Include the okra:

• Squeeze but do not crush the okra as you pack it into the jars. A headspace of about ½ inch should be left at the top of each jar.

6. Tip in the Pickling Vinegar:

• Make sure the okra in each jar is completely coated before carefully pouring the hot pickling liquid over it. Give yourself some room.

7. Close the Jars:

• To get rid of any leftovers, use a fresh cloth to wipe the jar rims. After placing the jar lids on top, tighten the rings with your fingers.

8. To extend the shelf life, you can optionally process the jars.

• For ten minutes, process the jars in a bath of boiling water. Make sure the jars are submerged in at least one inch of water. Take out the jars and let them to cool on a fresh rack or towel.

9. Permit Them to Sit:

• Before opening, let the jars remain in a cool, dark place for at least two weeks to bring out the greatest taste. This enables the okra to pickle properly and the flavors to mingle.

10. Keep in mind:

• After being opened, place the jars in the fridge. Pickled okra will keep for up to six months in the refrigerator.

Savor your pickled okra as a side dish, in salads, or as a tasty sandwich ingredient!

The following summarizes the nutritional information for a 1-ounce (28-gram) serving of pickled okra. Please take note that depending on the precise recipe and items used, these figures may differ slightly:

Nutritional information for a 1-ounce/28-gram portion of pickled okra

• Eight calories
• Total Fat: 0 grams
• Zero grams of saturated fat
• Trans Fat: N/A
• Zero milligrams of cholesterol
• 260 mg of sodium (depending on how much salt is used)
• 1.5 grams of total carbohydrates
• 0.5 g of dietary fiber
• One gram of sugars
• 0.5 g of protein
• 2% of the daily value (DV) is vitamin A.
• 10% of DV for vitamin C
• Calcium: 1% of the DV
• Iron: 1% of the DV

Observations:

• Calories: Pickled okra is a terrific snack for people watching their calorie intake because it is low in calories.
• Sodium: Because pickling produces high sodium products, it's better to consume pickled okra in moderation, especially if you're on a low-sodium diet.
• Vitamins and Minerals: Pickled okra has some vitamin C, which is good for the immune system, but it's not a major source of vitamins and minerals.

For the most precise information, always refer to the nutritional information provided specifically in the recipe or store-bought version.

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Conclusion

Pickled okra combines the pleasing texture of fresh okra with a distinct tanginess, making it a tasty and crunchy addition to any meal or snack menu. With a little perseverance, this simple delicacy may add flair to everyday meals or create a satisfying, low-fat snack. It offers several vital minerals and is low in calories, but you should be aware of its sodium concentration, particularly if you're limiting your salt intake. Pickled okra is a wonderful and adaptable way to add some zing to your culinary creations, whether you eat it straight out of the jar, add it to salads, or use it as a garnish.