Okra Nibble Pickles

May 11, 2023May 11, 20230 3

Tangy and Spicy Okra Nibble Pickles Recipe

by The Chefin Appetizer

Prep

30 min

Cook

10 min

Ready In

40 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

Sugar

Fat

Okra, also known as lady's fingers, is a nutritious vegetable that is popular in Southern American dishes. It has a mild taste and firm texture, making it perfect for pickling. Okra Nibble Pickles are tangy, spicy, and slightly slimy when bitten into. The pickling process gives it a crunchy texture and a prolonged shelf-life. With just a few simple steps, you can enjoy homemade pickles that offer an efficient and satisfying opportunity to preserve the summer flavors in a jar. Okra Nibble Pickles serve as excellent snacks for adults and children alike. They are perfect for those who like their snack with a little bit of heat.

Instructions

1.	Wash and trim the okra pods, then pack them in jars with garlic and hot peppers.
2.	In a saucepan, combine the vinegar, water, and pickling salt, bring the mixture to a boil, and then pour it over the okra.
3.	Add mustard and celery seeds into each jar and seal tightly.
4.	Refrigerate the jars for 10 days before serving.

PROS

These Okra Nibble Pickles are excellent snacks that are packed with flavors and a spicy kick.

Using fresh vegetables and spices eliminates artificial preservatives often found in store-bought pickles.

CONS

Okra Nibble Pickles may not be everyone’s favorite snack due to their slimy texture.

They contain high amounts of sodium and acidic vinegar that may not be suitable for people on certain diets.

HEALTH & BENEFITS

Okra is naturally low in calories and has a high fiber content that helps support healthy digestion.
Hot peppers used in this recipe provide the pickles with a spicy kick while their capsaicin content helps to boost metabolism and reduce inflammation.

	2 lbs fresh tender okra pods
	5 hot red peppers
	5 garlic cloves , peeled
	1 quart distilled vinegar
	1/2 cup water
	6 tablespoons pickling salt
	1 tablespoon celery seed
	1 tablespoon mustard seeds