Grandma Oma’s Pickled Okra

May 14, 2023May 14, 20230 12

Grandma Oma's Pickled Okra recipe

by The Chefin Pickling

Prep

15 min

Cook

5 min

Ready In

24 hours

Level

Very easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

Sugar

Fat

Pickling is a time-honored way of preserving vegetables, and pickled okra is a Southern classic. This recipe for Grandma Oma's pickled okra is simple and easy to make, and can be adjusted to suit personal tastes by adding different spices or adjusting the amount of vinegar or salt. The tangy and slightly spicy flavor of pickled okra can be a refreshing change of pace from other pickled vegetables, and it pairs well with a variety of other foods.

Instructions

1.	Cut off the stem ends from the okra and pack them tightly into a clean 1-quart jar.
2.	Add the dried peppers and dill to the jar.
3.	In a saucepan, heat water, vinegar, and salt until simmering, stirring to dissolve the salt.
4.	Pour the hot liquid into the jar, leaving about 1/2 inch of headspace at the top.
5.	Let the jar cool to room temperature, then place in the refrigerator. The okra will be ready to eat in 24 hours and will keep in the refrigerator for up to 1 month.

PROS

Pickled okra can be a crispy and tangy addition to sandwiches, salads, and charcuterie boards.
The pickling process can also help make the okra more digestible for some people.

CONS

Some people may find the slimy texture of okra off-putting, and the pickling process may not completely eliminate this texture.
Pickled okra can also be high in sodium, so it should be consumed in moderation as part of a balanced diet.

HEALTH & BENEFITS

Okra is low in calories and high in fiber, making it a great addition to a balanced diet. It is also rich in vitamins C and K, folate, and antioxidants, which can help support overall health and wellbeing. The vinegar used in pickling may also have potential benefits for blood sugar control and weight management.

	1 1/2 pounds fresh okra
	3 dried red chile peppers
	3 teaspoons dried dill
	2 cups water
	1 cup vinegar
	2 tablespoons salt