pickled okra canning recipe
The Best pickled okra canning recipe
I’m so excited to share this pickled okra canning recipe with you, as it’s a family favorite that never fails to impress. I first discovered this recipe when I was a young mom, and it quickly became a staple in our household. My kids loved helping me in the kitchen, and they would always get so excited to see the jars of pickled okra lining the pantry shelves.
As we’d sit down to a family dinner, my husband would say, ‘Pickled okra, anyone?’ and it was like a little tradition that we all looked forward to. The tangy flavor and crunchy texture of pickled okra are just irresistible, and it’s perfect for snacking or adding to sandwiches, salads, and soups.
I love that this recipe is not only delicious but also incredibly easy to make. It’s one of those magic recipes where you can take a few simple ingredients and turn them into something truly special. And the best part?
It makes your home smell amazing while it’s cooking! My kids would often ask me why I didn’t just cook up a big batch of pickled okra every week, because they knew how much everyone loved it. As we got older, my children started asking me to make pickled okra for their families too.
They’d come over and we’d spend the day canning away, chatting about life and making memories together. To this day, when my grandkids visit us, they always request pickled okra as their go-to snack or side dish. It’s become such an integral part of our family’s traditions that I feel like it’s been passed down through generations now.
Pickled Okra Canning Recipe
This classic pickled okra canning recipe preserves fresh okra pods in a tangy brine, perfect for snacking or garnishing drinks. Store in a cool, dark place for up to one year.
🥘Ingredients
For the Brine
For the Okra
👨🍳Directions
Stir well.
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Pickled Okra Canning Recipe Works
Pickled okra is a versatile and delicious addition to any meal. It’s a great snack or side dish and pairs well with a variety of flavors. Whether you’re serving it at a family gathering or enjoying it as a snack, pickled okra is always a hit.
It’s a perfect recipe for preserving summer harvest and enjoying it all year round. I always make sure to have a few jars on hand for any occasion. It’s a great way to add a tangy crunch to sandwiches, salads, or charcuterie boards.
Plus, it makes a thoughtful gift for friends and family. The next time you have a surplus of okra, give this recipe a try. You won’t be disappointed and you will have a tasty snack ready for any occasion.
❓ Frequently Asked Questions About Pickled Okra Canning
Q: What type of okra should I use for this recipe?
You can use any variety of okra for this recipe, but some people swear by using ladyfingers or Clemson Spines for their tender texture and mild flavor.
Q: How long do I need to let the pickled okra sit before serving?
It’s best to let the pickled okra sit at room temperature for at least 24 hours before serving. This allows the flavors to meld together and the okra to become nice and tender.
Q: Can I use fresh garlic instead of jarred garlic in this recipe?
Sure thing! Just be aware that using fresh garlic will give your pickled okra a slightly different flavor profile compared to using jarred garlic.
Q: Can I can pickled okra in smaller jars?
Yes, you can definitely can pickled okra in smaller jars if you prefer. Just keep in mind that you’ll need to adjust the processing time accordingly.
Q: What if I don’t have a water bath canner?
No worries! You can still make this recipe without a water bath canner. Just use a large pot with enough water to cover the jars by at least an inch and bring it to a boil before processing.
