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Okra Pickles with a Twist

Give Your Okra Pickles a Little Zing with Some Habanero Spiciness!

This “pickle” recipe doesn’t require the full array of canning equipment that some recipes do. Enjoy the extra bite of habanero in each jar!

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Okra Pickles with a Twist

Okra Pickles with a Twist

This “pickle” recipe doesn’t require the full array of canning equipment that some recipes do. Enjoy the extra bite of habanero in each jar!

  • Author: Norann Oleson
  • Prep Time: 40 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: Serves 12 to 24 which is 6 1-pint jars 1x
  • Category: Sides & Sauces

Ingredients

Scale
  • 2 pounds okra, whole
  • 6 whole habanero peppers
  • 3 cups distilled white vinegar or cider vinegar
  • 3 cups water
  • 2 1/2 tablespoons sea salt
  • 2 tablespoons sugar
  • Ice

Instructions

  1. Put a large bowl of ice water next to the stove.
  2. Bring a large pot of water to boil.
  3. Add half the okra, cover, return to a boil, and cook for 2 minutes.
  4. Remove the okra from the water and put it in the ice bath.
  5. Cook the rest of the okra the same way.
  6. Drain the okra and distribute it among your jars.
  7. Add one jalapeno pepper to each jar.
  8. Combine the vinegar, 3 cups of water, salt, and sugar in a large saucepan.
  9. Bring the mixture to a boil, stirring until the sugar and salt dissolved. Continue to boil for another 2 minutes, then remove the saucepan from the heat.
  10. Fill the jars with the brine to within 1/2 inch of the rim, being careful to completely cover the contents.
  11. Put the lids on tightly.
  12. Refrigerate for at least a week before serving.

Have you made this spicy pickled okra? It makes a great side with a sandwich, or alongside a cheese plate—please tell us how it turned out for you.

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