Canning Spicy Pickled Okra for Flavorful Snacking
Pickled okra is a must-have in our pantry, adding a delightful crunch and zing to any meal.
There’s something special about growing okra in my garden – it’s one of my favorite vegetables to grow because it’s so simple and rewarding.
Today, I’m excited to share my recipe for spicy pickled okra and some personal tips to make the process fun and easy!
Why I Love Growing Okra
Growing okra has always been a joy for me. The plants are hardy and thrive in warm weather, making them perfect for my garden.
I remember the first time I planted okra; I was amazed at how quickly they grew and how little maintenance they required. From then on, okra became a staple in my garden.
Each year, I look forward to harvesting fresh okra and preserving them to enjoy all year round. Canning okra not only keeps its wonderful flavor but also allows me to add my favorite spices to create a delicious, spicy pickled version that my family loves.
Spicy Pickled Okra Recipe
Here’s my go-to recipe for canning spicy pickled okra. It’s got the perfect balance of heat and flavor, thanks to cayenne powder, smoked paprika, garlic cloves, and mustard seeds.
Ingredients:
- 1 pound fresh okra
- 1 teaspoon cayenne powder
- 1 teaspoon smoked paprika
- 3 garlic cloves, peeled and smashed
- 2 cups white vinegar
- 1 cup water
- 2 tablespoons sugar
- 2 tablespoons salt
- 1 tablespoon mustard seeds
Instructions:
- Prepare the Okra: Wash the okra thoroughly and trim the stems, being careful not to cut into the pods.
- Sterilize Jars: Sterilize your canning jars and lids by boiling them in water for 10 minutes. Keep them warm until ready to use.
- Prepare the Brine: In a large saucepan, combine the white vinegar, water, sugar, and salt. Bring to a boil, stirring until the sugar and salt are fully dissolved.
- Pack the Jars: Place the okra, garlic cloves, mustard seeds, cayenne powder, and smoked paprika into the jars. Pack the okra tightly but be careful not to crush them.
- Add the Brine: Pour the hot brine over the okra, leaving about 1/2 inch of headspace at the top of the jars.
- Seal the Jars: Wipe the rims of the jars with a clean, damp cloth and place the lids on. Screw the bands on until fingertip-tight.
- Process the Jars: Place the jars in a boiling water bath, ensuring they are completely covered with water. Process for 10 minutes.
- Cool and Store: Remove the jars from the water bath and let them cool completely on a towel or cooling rack. Check the seals, and store any unsealed jars in the refrigerator. Properly sealed jars can be stored in a cool, dark place for up to a year.
Enjoying Your Spicy Pickled Okra
Once your spicy pickled okra has had time to marinate (about two weeks), it’s ready to enjoy! Serve it as a side dish, add it to salads, or simply snack on it straight from the jar. It’s a versatile and tasty treat that brings a bit of homegrown goodness to your table.
FAQ
Q: How long does it take for pickled okra to be ready to eat?
A: Your pickled okra will be ready to eat after marinating for about two weeks.
Q: Can I use this recipe with other vegetables?
A: Absolutely! This brine and spice mix works well with other vegetables like cucumbers, green beans, and carrots.
Q: How should I store my canned pickled okra?
A: Store your sealed jars in a cool, dark place. Unsealed jars should be kept in the refrigerator and consumed within a few weeks.
Q: What if my jars don’t seal properly?
A: If a jar doesn’t seal properly, store it in the refrigerator and use it within a few weeks. Always check seals before storing jars for long-term.
Canning spicy pickled okra is a rewarding and delicious way to preserve your garden’s bounty. Give this recipe a try, and enjoy the flavorful, spicy crunch all year round! Happy canning!
