Spicy Pickled Okra

A Cove Cuisine Appetizer

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Spicy Pickled Okra

Enjoy your summer Okra harvest throughout the year.Cove Cuisine spicy pickled okra recipe has the zest and punch you are looking for.! A perfect snack and a great addition to The Cove Cuisine Bloody Mary!
  • Appetizer
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  • {{ (30<60) ? (30) + 'm' : (30 %60==0)?(30 -30%60)/60 + 'h' : ((30 -30%60)/60 + 'h' + ' ' + 30%60 + 'm') }}
  • Pint Jars
  • Easy
  • :      
Appetizers

Ingredients:

  • 2 pounds Okra, fresh young
  • 10 wholes Datil Peppers, slightly cut
  • 5 cloves Garlic, peeled
  • 5 teaspoons Mustard Seed
  • 5 teaspoons Dill Seed
  • 1 quarts White Vinegar
  • 1/2 cups Kosher Salt
  • 2 tablespoons Sugar

Instructions:

  • 1 Wash okra under cold running water. Trim stem ends of okra, leaving at least 1/3-inch of the cap intact. Soak okra in ice water for 1 hour, drain, and pat dry.
  • 2 Divide peppers, garlic cloves, mustard and dill seeds evenly between jars.
  • 3 In a large pot, bring vinegar, salt, garlic and sugar to a boil and simmer for 5 minutes.
  • 4 Pour hot pickling liquid over the okra by at least 1/4-inch, but leave at least 1/2-inch from the jar rims.
  • 5 Stir to remove air bubbles in jars, wipe rims clean, and firmly cover jars with lids and screw bands.
  • 6 Process jars in a hot water bath for 10 minutes.
  • 7 Remove jars from water and cool. Jars should seal as they cool.
  • 8 Allow pickles to mature at least 2 weeks before consuming.

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Bon Appetit!

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