Pickled Okra

Tunisian Pickled Okra Recipe | Vegetarian Food

Region / culture: Tunisia | Preparation time: 30 minutes | Cooking time: 10 minutes | Servings: 8 |

Vegetarian diet

Introduction

Pickled okra is a popular Southern dish that combines the unique flavor of okra with tangy pickling spices. This recipe is a great way to preserve the fresh taste of okra and enjoy it throughout the year.

History

Pickled okra has been a staple in Southern cuisine for generations. It is believed to have originated in the American South, where okra grows abundantly and is a popular vegetable in many dishes. Pickling okra was a way to preserve the vegetable for long periods of time, allowing people to enjoy its flavor year-round.

Ingredients

1 lb (454 g) of tender young okra
0.5 small habanero or other hot chile, sliced thinly, or to taste
1 small onion, sliced thinly
2 cloves of garlic, sliced thinly
1 cup of water
3 cups of distilled white vinegar
1 tbsp of pickling spice
2 tbsp of salt (optional)

How to prepare

Wash the okra and inspect it, removing any hard and woody pods or those with soft spots.
Place the okra into hot sterilized pint canning jars, with the stem ends facing down.
In a nonreactive saucepan, combine the remaining ingredients and bring them to a boil over medium heat.
Remove the saucepan from the heat and slowly pour the mixture over the okra in the jars.
Seal the jars following proper canning procedures and store them in a cool, dark place for 4 weeks.
After 4 weeks, the okra can be served as a condiment.

Variations

Add sliced carrots or bell peppers to the pickling mixture for added flavor and color.
Experiment with different types of vinegar, such as apple cider or red wine vinegar, for a unique twist on the classic recipe.

Cooking Tips & Tricks

Choose young, tender okra pods for the best flavor and texture.

- Make sure to properly sterilize your canning jars before filling them with the okra and pickling liquid.

- Adjust the amount of chile and salt to suit your taste preferences.

- Allow the pickled okra to sit for at least 4 weeks before serving to allow the flavors to fully develop.

Serving Suggestions

Pickled okra can be served as a condiment alongside grilled meats, added to salads, or enjoyed on its own as a tangy snack.

Cooking Techniques

Pickling okra involves boiling the pickling liquid and pouring it over the okra in sterilized jars. The jars are then sealed and stored in a cool, dark place for several weeks to allow the flavors to develop.

Ingredient Substitutions

If you don't have pickling spice on hand, you can substitute a mixture of mustard seeds, peppercorns, and bay leaves for a similar flavor profile.

Make Ahead Tips

Pickled okra can be made ahead of time and stored in the refrigerator for up to 1 year.

Presentation Ideas

Serve pickled okra in a decorative jar or on a platter garnished with fresh herbs for a beautiful presentation.

Pairing Recommendations

Pickled okra pairs well with grilled meats, cheese platters, and sandwiches.

Storage and Reheating Instructions

Store pickled okra in a cool, dark place for up to 1 year. Once opened, store in the refrigerator and consume within a few weeks.

Nutrition Information

Calories per serving

Each serving of pickled okra contains approximately 20 calories.

Carbohydrates

Each serving of pickled okra contains approximately 4 grams of carbohydrates.

Fats

Pickled okra is a low-fat dish, with less than 1 gram of fat per serving.

Proteins

Each serving of pickled okra contains approximately 1 gram of protein.

Vitamins and minerals

Okra is a good source of vitamins C and K, as well as folate and magnesium.

Alergens

Pickled okra does not contain any common allergens such as nuts, dairy, or gluten.

Summary

Pickled okra is a low-calorie, low-fat dish that is a good source of vitamins and minerals.

Summary

Pickled okra is a delicious and tangy dish that is easy to make and perfect for preserving the fresh taste of okra. Enjoy it as a condiment, snack, or side dish for a taste of the American South.

How did I get this recipe?

The first time I saw this recipe, I was immediately intrigued. It was an old, worn piece of paper that had been passed down to me from my own grandmother. The handwriting was faded and the edges were tattered, but the words were clear: Pickled Okra.

I had never made pickled okra before, but I had always loved the tangy, crunchy snack that my grandmother used to make. I remembered sitting at her kitchen table, watching her deftly slice the okra and pack it into jars with vinegar and spices. The jars would sit on the counter for a few days, slowly pickling until they were ready to be enjoyed.

As I read through the recipe, memories flooded back to me of my grandmother's kitchen and the delicious meals she used to make. She was a master in the kitchen, always creating new dishes and experimenting with different flavors. I had learned so much from her over the years, and I knew that this recipe would be no exception.

I set to work gathering the ingredients for the pickled okra. I picked fresh okra from my garden, washed and trimmed the pods, and gathered the vinegar, salt, sugar, and spices. As I measured and mixed, I could almost hear my grandmother's voice guiding me through the process.

I heated the vinegar on the stove until it was just simmering, then added the salt, sugar, and spices. The kitchen filled with the sharp, tangy scent of the vinegar as it mingled with the spices. I carefully packed the okra into sterilized jars, then poured the hot vinegar mixture over the top.

I sealed the jars and set them on the counter to cool, the lids popping as they sealed. I couldn't wait to taste the pickled okra, to see if it lived up to my memories of my grandmother's version.

A few days later, I opened a jar of the pickled okra and took a bite. The flavor was just as I remembered – tangy, crunchy, and full of spice. I felt a rush of pride knowing that I had made something so delicious from scratch, using a recipe that had been passed down through generations.

From that moment on, pickled okra became a staple in my kitchen. I made batch after batch, experimenting with different spices and vinegar ratios to create my own unique twist on the recipe. I shared jars with friends and family, who all raved about the deliciousness of the pickled okra.

As I continued to make the recipe over the years, I thought often of my grandmother and the legacy of cooking that she had passed down to me. I knew that she would be proud to see me carrying on her tradition, creating delicious meals and memories in my own kitchen. And every time I tasted the tangy, crunchy goodness of pickled okra, I felt a connection to her that could never be broken.