Spicy pickled okra
Okra: people either love it or hate it. But okra and I have a more complicated relationship. My head tells me that I don’t like okra—I find it slimy and strange. But if you present me with a plate of fried okra or a jar of pickled okra, I’ll eat it—happily and greedily.
I come late to okra, which belies my Southern heritage, I know. I only started eating fried okra a few years ago (though have since made up for much lost time) and pickled okra is an even more recent addition to my table.
A Texan friend had called me, thrilled that she had found “Talk O’ Texas” brand of pickled okra at a New York grocery store. I must have not expressed the appropriate amount of enthusiasm for her discovery because she said, “What’s wrong, don’t you like okra pickles?”
I admitted that I had never even tried them before, I was so adamantly against the vegetable. She chided me and told me that my attitude needed to change as I was missing out on a very good thing.
It wasn’t until last October that I finally took the okra-pickle plunge. I was at the annual Southern Foodways Symposium in Oxford, Mississippi and during a gumbo luncheon, jars of Tabasco spicy pickled okra were offered as gifts. None of my table mates wanted their jars and since I hate to see good food go to waste, I ended up with several jars of the pickles.
That night, after enjoying myself a bit too much, I ended up in my motel room hungry. Having only the pickles on hand, I decided that they would have to suffice. But surprisingly, I found them more than adequate—I actually enjoyed eating them and was thankful that I had more than one jar as I learned that I my friend was correct—pickled okra is indeed a very good thing.
Okra pickles are especially refreshing right now. Cold and crisp, I like to toss them into salads, dip them in hummus or use as a garnish in a glass of vegetable juice. You can fry them, too. There are still slight texture issues—yes, that’s a slight hint of softness in the center of each pod—but I find that the tang of the vinegar and fire of the chiles used in the brine make up for what I normally find unappealing.
And if you see red okra, definitely grab some. It’s a bit drier than the green okra and makes for an especially fine pickle—plus it turns the brine a rosy shade.
I’m not going to chide you if you don’t like okra—I realize opinions on it are heated. But no matter how you feel, do yourself a favor and at least try these spicy okra pickles. Who knows, you might even change your mind.
Spicy pickled okra
Ingredients
- 2 pounds okra, stems trimmed
- 8 garlic cloves
- 1 cup fresh dill
- 4 serrano chiles, cut in half, lengthwise
- 2 teaspoons chile flakes
- 2 teaspoons cumin seed
- 4 teaspoons salt
- 3 cups apple cider vinegar
Instructions
- Evenly divide between 4 sterilized pint-sized jars the okra, dill, Serrano chiles and garlic cloves.
- Bring the vinegar and spices to a boil and pour into the jars. Fill up the rest of the jar with water.
- Let cool (about half an hour) and then cover and refrigerate.
- Will be ready in a day and will keep in the refrigerator for a few months, though they probably won’t last that long.
I love okra and have been pickling it for decades. A friend from Okinawa taught me to fix it sans slime. Bring water to a boil, drop whole (don't trim the ends off) okra in, boil about 40-45 seconds, pour water off & slop some soy sauce over the okra. It is so crisp & not at all slimy. You could add a dab of butter if you just have to. I've been buying the red okra this summer at a local (Brenham) farmers' market. It has a maroon-ish tinge & I was just sure it was developed by A & M, like those Aggie carrots! I've only pickled the green, but will buy some red tomorrow at the market. Meanwhile, I coming down off an Austin College "high" – weekend in Fredericksburg with 5 ADX alums – what a time we had! Thanks Lisa!
A question for Lisa, or anyone else. I'm thinking about making these pickles, and doing some green beans while I'm at it (both will be delish in my next bloody), and then canning the lot. Does the pickling liquid have to be hot? I'd like a crisp pickle when all is said and done, and it will have to endure the boiling to seal the jar — anyone have advice about ways to keep the vegetables crisp? Also, last time I pickled green beans, I used a hot red Thai chili, and that was a great flavor, too. I'm looking forward to trying serrano this time.
Lynn, Oxford MS
Nicole—Isn’t it the best? And it’s so easy to pickle, too!
Bluejeangourmet—Oh, I don’t need any converting for fried okra—I already love it!
Texann—It’s surprisingly delicious—give it a try! And I can’t tell you how pleased I am that y’all love the squash casserole.
Sharon—I agree, the topic of barbecue must be approached with tact and grace when you’re talking to those with dissenting opinions!
Charli—Nope, it’s not scary at all if you like both okra and pickles.
Tommy—I know, I know! Now go impress your fellow Canadians!
Jim—It is indeed an acquired taste!
Laura—I hope it does the trick!
Sharon—I have not posted on fajitas but plan to later this year.
Whitney—It’s different, but just as good!
Anon—Yes, I am a mind reader!
Garbrielaskitchen—Okra’s in season so there’s always a ton of it at the Greenmarket.
Denise—Maybe you can find it at a farmer’s market. Y’all have everything in California so I expect someone grows red okra as well!
Molly—Have fun at Okra Fest!
Vidya—Your family’s yogurt dish sounds amazing!
Cheri—Oh, he’s not alone in that thought!
Heidigoseek—Happy to help! Have fun at Busch Gardens.
Heather B. –Nope, these do indeed go fast!
Elizabeth—Seriously? Wow, I have to see this jewelry!
Deceiverofmen—Queso flameado is on the list! And I reckon you could skip the sterilization, just eat them fast!
Dibear—Good luck finding seeds—it’s so pretty!
ToyLady—I do believe that you can pickle just about anything!
Lisa—Thanks! Enjoy!
Chi—Yes, you could apply this technique to green beans, if you prefer.
TBSamsel—Oh, good—happy to help!
Fredericka—Thanks for the tip! And that’s too funny about A&M—I wouldn’t’ be surprised if that were the case!
Lynn—That’s a good question! I don’t boil the jars to seal them (because I eat them immediately), but perhaps if you’re sealing them for longtime storage, you wouldn’t have to heat the liquid pre-boiling.
My heart actually beats faster when
I see that you have posted a new article. As a retired teacher I am
now able to cruise the internet at
my leisure and your articles are dear to my heart as a Texas woman
raised in the 60's by a mom and dad
with a great garden and a love for good food.
Some of my daughter's fondest memories are of her summers in Marfa, Texas eating the great dishes my mother fixed from her
1 1/2 acre garden and the Mexican food of that region (flat inchiladas w an egg, green chili burritos, and cornmeal battered chili rellenos). So much so that
we will return to Marfa in September for her wedding.
Although we now ranch in south Texas (my husbands home), my daughter and I will forever feel the pull of west Texas and your
articles add to that pull.
I recently did a post on pickled okra, too! I guess great minds think alike.
I've never seen red okra… That was totally new for me and I've been eating okra my whole life!
I'm not so sure about not canning the okra, though… I like to be able to put some away for months later when I really get a craving for them. 🙂