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Posted: 5/21/2020 7:26:33 PM EDT
A favorite now that warm weather is here and at least here in the South okra pods are starting to show up in the markets. These are "refrigerator pickles". No fresh Habanero? I've used dried red pepper flakes, whole dried De Arbol chiles, fresh serranos, big fresh red Cayenne...whatever. No fresh dill? Use dried dill weed. You can also dump all the spices/seeds into the bottom of the jar and add the hot vinegar/water/salt brine. It's all good.
Crunchy and delicious. Yield: makes 1 Quart Ingredients 1 lb. okra 4 cloves garlic 3 sprigs fresh dill 1 habanero or Scotch bonnet chile, stemmed and halved 2 cups white wine vinegar or plain white vinegar 2 tbsp. kosher salt 1 1/2 tbsp. mustard seeds 1/2 tbsp. fennel seeds 8 whole black peppercorns Instructions: Combine okra, garlic, dill, and chile in a sterilized 2-qt. glass jar; set aside. Bring vinegar, salt, both seeds, peppercorns, and 1 3/4 cups water to a boil in a 4-qt. saucepan over high heat, stirring to dissolve salt. Pour into jar, seal, and let cool to room temperature; allow to cure in the refrigerator for a week. refrigerate for up to 1 month. /arc-anglerfish-arc2-prod-bonnier.s3.amazonaws.com/public/VGFWGVI2B2CYYWIAPODM3HL5WI.jpg)
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Posted: 5/21/2020 8:45:31 PM EDT
[#1]
Send some my way! They sound great.
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Posted: 5/22/2020 3:06:10 AM EDT
[#2]
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Posted: 5/22/2020 3:52:08 AM EDT
[#3]
I like "Talk O' Texas" okra; pretty sure it has national distribution.
But the recipe I posted is much better. Very crunchy. The only issue is that fresh okra in stores is not as common as it used to be and probably unheard of in some parts of the country. I found a 12 oz. bag of fresh pods at Aldi ($2.50). Not the best shape but the pods were generally small to medium in size. I avoid the big ones as they tend to be tough. |
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Posted: 5/23/2020 3:54:37 PM EDT
[#4]
I love pickled okra. Not sure if I'd like a spicy version, but I'd give it a shot.
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Posted: 5/24/2020 1:41:50 AM EDT
[#5]
Quote HistoryQuoted: I like "Talk O' Texas" okra; pretty sure it has national distribution. But the recipe I posted is much better. Very crunchy. The only issue is that fresh okra in stores is not as common as it used to be and probably unheard of in some parts of the country. I found a 12 oz. bag of fresh pods at Aldi ($2.50). Not the best shape but the pods were generally small to medium in size. I avoid the big ones as they tend to be tough. Local farmers markets are your best bet for fresh okra. Yeah, smaller are better, once they get beyond 3 inches they begin to get tough. |
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Posted: 5/24/2020 8:27:17 PM EDT
[#6]
Quote HistoryQuoted: Local farmers markets are your best bet for fresh okra. Yeah, smaller are better, once they get beyond 3 inches they begin to get tough. Yep. Went to Walmart Neighborhood Market this morning looking for fennel bulb (nope) and noticed that they had 12 oz. packs of okra pods. Price: was either $3.50 or $4.50. Either way...OUCH. At that price I may as well get the Talk O' Texas jars. |
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Posted: 5/26/2020 6:39:21 AM EDT
[#7]
After sitting in the fridge for...4-5 days I decided to do a taste test this morning....
 Delicious. Awesome. Crunchy. CRUNCHY |
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Posted: 5/29/2020 3:11:53 PM EDT
[#8]
Nice recipe.
Getting FRESH SMALL pods is critical! |
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Posted: 5/29/2020 7:17:08 PM EDT
[#9]
Went to Aldi this morning and while they had plenty of those 12 oz. packs available the pods looked terrible and many packages had rotting product in them. Yuk.
Went to the farmers market this afternoon (3 vendors you call that a 'farmers market?) and got some disappointing strawberries no okra to be found. |
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Posted: 5/29/2020 7:45:51 PM EDT
[#10]
Quote HistoryQuoted: There's a brand sold at stores that's not bad. ETA https://www.AR15.Com/media/mediaFiles/137595/Screenshot_20200522-000734_Chrome_jpg-1427371.JPG Those are always in my fridge. Great for bloody marys and martinis. I also have some custom made pickled asparagus. |
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Posted: 5/29/2020 7:57:21 PM EDT
[#11]
Don't forget Dilly Beans!
 
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Posted: 6/4/2020 12:12:29 AM EDT
[#12]
Pontificator you have read my mind.
This year I planted okra, garlic, habaneros, golden cayennes, dragon cayennes, sweet heat, radishes and tomatoes. My plan being spicy pickled okra, kimchi, hot sauce, salsa etc. Thanks for the recipe! |
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Posted: 6/4/2020 3:11:27 PM EDT
[#13]
LOVE pickled okra!! Going to try this recipe asap. I have done several batches of cold packed pickles from recipes here on arfcom with great success, so I don't see any reason these would be any different. Thanks, OP.
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Posted: 6/4/2020 8:01:04 PM EDT
[#14]
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Posted: 6/6/2020 2:13:51 AM EDT
[#15]
Got some decent okra from a roadside stand yesterday and "put them up" (in the fridge) earlier this evening.
Seriously, I don't bother measuring the spices. I put a clove or two of garlic in the bottom of the jar and dump in whatever amount of fennel seed, mustard seed, dill weed, peppercorns, and red pepper flakes/chiles strikes me as GTG. Stuff in the pods. I do measure out the vinegar, water, and salt: 1.5 cups of each and two heaping tsp. of Kosher salt from the salt pig on the counter. Boil it up, pour in the jar, let the bubbles come up then top it off and loosely seal. When cooled screw down the top and into the fridge. In 4 days...heaven. |
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Posted: 6/7/2020 12:15:03 AM EDT
[#16]
if you can okra, try pasteurizing.results in a much crunchier product, as they aren't boiled.
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Posted: 6/7/2020 12:15:45 AM EDT
[#17]
if you can okra, try pasteurizing.results in a much crunchier product, as they aren't boiled.
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Posted: 6/7/2020 2:05:29 AM EDT
[#18]
The last time I hot packed okra was about 15 years ago. I think I used the recipe in Ball's "Blue Book of Canning".
Tasty okra pickles but not crisp. |
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Posted: 6/7/2020 1:55:49 PM EDT
[#19]
Quote HistoryQuoted: if you can okra, try pasteurizing.results in a much crunchier product, as they aren't boiled. OP's recipe doesn't mention boiling the okra, but adding the hot vinegar to the okra. Combine okra, garlic, dill, and chile in a sterilized 2-qt. glass jar; set aside. Bring vinegar, salt, both seeds, peppercorns, and 1 3/4 cups water to a boil in a 4-qt. saucepan over high heat, stirring to dissolve salt. Pour into jar, seal, and let cool to room temperature; allow to cure in the refrigerator for a week. refrigerate for up to 1 month. |
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Posted: 6/7/2020 2:22:01 PM EDT
[#20]
I add citric acid when I hot can, and it keeps things crisp.
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Posted: 6/7/2020 3:11:14 PM EDT
[#21]
Quote HistoryQuoted: OP's recipe doesn't mention boiling the okra, but adding the hot vinegar to the okra. Combine okra, garlic, dill, and chile in a sterilized 2-qt. glass jar; set aside. Bring vinegar, salt, both seeds, peppercorns, and 1 3/4 cups water to a boil in a 4-qt. saucepan over high heat, stirring to dissolve salt. Pour into jar, seal, and let cool to room temperature; allow to cure in the refrigerator for a week. refrigerate for up to 1 month. Correct. the recipe that i posted in the OP is for 'cold pack' aka refrigerator pickles. The pasteurization suggestion was obviously another way to "hot pack" (can) the product. Again, I might try it someday. To be honest, I don't hot pack/can vegetables/pickles much. As a kid growing up in North Central Ohio we used to put up stuff (pickles, tomatoes) and freeze stuff (berries, corn) all the time. 50 years later not so much. |
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Posted: 6/7/2020 5:11:02 PM EDT
[#22]
This the way I make pickled carrots, jalapeno, onions. ( escabeche )
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Posted: 6/7/2020 5:39:09 PM EDT
[#23]
Quote HistoryQuoted: This the way I make pickled carrots, jalapeno, onions. ( escabeche ) Got those in the fridge as well; not hot enough, though. |
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Posted: 7/6/2020 7:14:18 PM EDT
[#24]
I found some beautiful okra yesterday (12 oz. pack) in of all places, WM Neighborhood Market. Best I've seen.
Of course it was refrigerator pickled as soon as I got it home. Used two dried De Arbol chiles with stems removed. |
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Posted: 7/18/2020 9:09:51 PM EDT
[#25]
My parents and I went in on a bushel of okra today. Ended up with 3 quarts of okra pickles. Would have been 4 but we ran out of white vinegar. Fresh herbs and peppers are hard to find down here, and nobody that stocks mustard seeds had any. We made do with what we could find.
 Attached FileCan't wait to try them. |
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Posted: 7/18/2020 9:42:42 PM EDT
[#26]
Quote HistoryQuoted: My parents and I went in on a bushel of okra today. Ended up with 3 quarts of okra pickles. Would have been 4 but we ran out of white vinegar. Fresh herbs and peppers are hard to find down here, and nobody that stocks mustard seeds had any. We made do with what we could find. https://www.AR15.Com/media/mediaFiles/214097/IMG_0348_jpg-1509896.JPG Can't wait to try them. Those look good. I tend to pack my okra pods tight in the jar: spices first, then pack in a bottom layer of okra pods pointed end up then the second layer of pods pointed end down. But it's a free-form recipe  NO whole mustard seed? Go to Pendery's (not Penzey's) and order some. Granted this spice can be a bit pricey. NO fresh chile peppers? In LA? Wow. Admittedly the produce section in markets here has been lacking due to 'rona. Give 'em 4-5 days...and then give us a report. |
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Posted: 7/19/2020 8:33:57 AM EDT
[#27]
Quote HistoryQuoted: Those look good. I tend to pack my okra pods tight in the jar: spices first, then pack in a bottom layer of okra pods pointed end up then the second layer of pods pointed end down. But it's a free-form recipe NO whole mustard seed? Go to Pendery's (not Penzey's) and order some. Granted this spice can be a bit pricey. NO fresh chile peppers? In LA? Wow. Admittedly the produce section in markets here has been lacking due to 'rona. Give 'em 4-5 days...and then give us a report. I’m in a small town, about all I can find is jalapeños and poblanos. If i drive to Lake Charles there’s probably a better selection of peppers but its out of my way and this was kind of a last minute thing. I’ll be more prepared next time. |
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Posted: 7/19/2020 8:39:33 AM EDT
[#28]
As I posted before more often than not I use 2-3 dried de arbol chiles. Found in Mexican section of groceries Aldi has them, too. Or I just use crushed red pepper flakes.
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Posted: 7/27/2020 7:07:37 AM EDT
[#29]
I could eat a 5 gallon bucket of that.
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