Texas-Style Pickled Okra Recipe

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Pickled okra, Texas-style, is a delightful Southern delicacy that combines the crispness of fresh okra with the tangy punch of vinegar and spices. 

This recipe takes you on a flavorful journey to the Lone Star State, where pickled okra is a cherished tradition. Whether you serve it as a zesty side dish, a snack, or a garnish for your favorite dishes, this Texas-style pickled okra is sure to add a kick to your culinary repertoire. Let's dive into the details!

What is an Okra?

Okra, known scientifically as Abelmoschus esculentus, is a versatile and widely enjoyed vegetable in Texas, particularly in the Southern and Southwestern regions of the state. 

Okra has a long history in Texas cuisine and is an integral part of traditional Southern and Texan cooking. Here's more information about the significance of okra in Texas:

Cultural Significance

Okra holds cultural significance in Texas, especially among African American and Creole communities. It has been a staple in their diets and is featured prominently in dishes like gumbo, jambalaya, and fried okra.

Culinary Uses

• Fried Okra

Perhaps the most famous preparation of okra in Texas is fried okra. Sliced okra is coated in a seasoned cornmeal (how long does cornmeal last?) or flour mixture and deep-fried until crispy and golden brown. It's a classic side dish and a beloved snack.

• Gumbo

Okra is a key ingredient in gumbo, a popular Cajun and Creole stew in Texas. It acts as a natural thickener and imparts a unique flavor to the dish. Gumbo typically includes a mix of vegetables, meat (such as shrimp, chicken, or sausage), and spices.

• Pickled Okra

Pickled okra, as mentioned in the recipe, is a popular way to preserve and enjoy okra in Texas. It's a tangy and crunchy treat often served alongside other pickled vegetables.

• Stews and Soups

Okra is a common addition to various Texan stews and soups. It releases a mucilaginous substance that helps thicken these dishes while adding a subtle earthy flavor.

Stewing is a time-honored culinary technique involving lean meat and vegetables, cooked slowly in liquid at low temperatures. Check out TexasRealFood’s post on Stewing Mastery: Tips for Flavorful and Tender Results.

• Grilled Okra

Grilling okra is another popular method of preparation. Seasoned with olive oil, salt, and pepper, grilled okra (What wine goes well with grilled okra?) pods take on a smoky, charred flavor that's irresistible.

Home Gardening

Okra is relatively easy to grow in Texas due to its tolerance for hot and humid climates. Many Texans have okra plants in their home gardens, ensuring a fresh and steady supply throughout the growing season.

Health Benefits

Okra is a nutritious vegetable, rich in fiber, vitamins (such as vitamin C and vitamin K), and antioxidants. It's also low in calories, making it a healthy addition to various dishes.

Festivals

Some Texas communities celebrate okra through festivals and events. For example, the Texas Gumbo Festival in Bridge City features gumbo cook-offs and celebrates the cultural heritage of gumbo, which prominently features okra.

Year-Round Availability

In Texas, okra is available year-round, with peak seasons in the summer months. This makes it a versatile ingredient that can be used in a wide range of dishes throughout the year.

Overall, okra plays a vital role in Texan cuisine, offering both culinary versatility and nutritional value. Whether it's fried, pickled, or used as a thickening agent in gumbo, okra remains a beloved and iconic ingredient in the Lone Star State, contributing to the rich and diverse flavors of Texan food culture.

Pickling Brine, Explained.

Preparing the brine for pickled okra is a crucial step in the pickling process, as it provides the flavor and preservative element necessary for transforming fresh okra into delicious, tangy pickles. Here's a detailed explanation on how brine works when making for pickled okra:

Choosing a Non-Reactive Pot

Use a non-reactive saucepan or stainless steel pot to make the brine. Avoid using aluminum or copper pots, as they can react with the vinegar and affect the taste of the pickled okra.

Combining Vinegar and Water

This combination provides the necessary acidity for pickling.

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Adding Pickling Salt and Sugar

The salt helps preserve the okra, while the sugar (how long does sugar last?) adds a touch of sweetness to balance the acidity.

I recommend visiting the local market, but be aware that the product may not be readily available. Take advantage of the wide variety of options when you shop for " Pickling Salt " online.

Adding Spices

The spices are essential for flavoring the brine. Add the following spices to the pot:

• mustard seeds (how long do mustard seeds last?)

• coriander seeds (how long do coriander seeds last?)

• celery seeds (how long do celery seeds last?)

• black peppercorns (how long do black peppercorns last?)

• red pepper flakes (how long do red pepper flakes last?) (adjust the amount to your desired level of spiciness)

• garlic, peeled and smashed

• bay leaves

Once your brine is ready, you can proceed to assemble your pickled okra jars by packing them with fresh okra, onions, and any other desired ingredients. Pour the warm brine over the okra, ensuring they are fully submerged, and then seal the jars for pickling. Allow the pickled okra to sit for a few weeks to develop their flavors before enjoying this delicious Texas-style treat.

Why not try the local market? It's possible they have what you're looking for, but availability can vary. Skip the lines and order your " Spices and Seasonings " online for a stress-free shopping experience.

How to Make Texas-Style Pickled Okra:

1. Prepare the Okra:

• Wash the okra pods thoroughly and trim the stem ends, leaving them whole.

• If you prefer a spicier pickled okra, slice the jalapeño peppers into rings and set them aside.

2. Prepare the Brine:

• In a large, non-reactive saucepan, combine the white vinegar, water, pickling salt, sugar, mustard seeds (how long do seeds last?), coriander seeds, celery seeds, black peppercorns, red pepper flakes, garlic cloves (how long do cloves last?), and bay leaves.

• Bring the mixture to a boil over medium-high heat, stirring to dissolve the salt and sugar.

• Once it reaches a rolling boil, reduce the heat and let it simmer for 5-7 minutes to meld the flavors.

• Remove the brine from the heat and allow it to cool slightly.

3. Assemble the Jars:

• Sterilize enough canning jars and lids for your batch. You'll need jars with a capacity of about 16 ounces each.

• Divide the sliced red onion, fresh dill (how long does dill last?)sprigs, and sliced jalapeño peppers (if using) evenly among the jars.

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4. Pack the Okra:

• Carefully pack the whole okra pods vertically into the jars, ensuring they are snug but not overcrowded.

5. Fill with Brine:

• Using a funnel, carefully pour the slightly cooled brine over the okra, ensuring they are fully submerged. Leave about 1/2 inch of headspace at the top.

6. Seal the Jars:

• Wipe the jar rims with a clean, damp cloth to remove any residue.

• Place the sterilized lids and rings on the jars and tighten until fingertip-tight.

7. Process (Optional):

• If you want to preserve the pickled okra for long-term storage, process the jars in a boiling water bath for 10-15 minutes. Ensure the jars are completely covered with water during processing.

8. Cool and Store:

• Remove the processed or unprocessed jars from the water bath and let them cool to room temperature on a clean towel or cooling rack.

• Once cooled, check the seal by pressing down on the center of each lid. If it doesn't pop back, the jar is sealed correctly. If any jars didn't seal, refrigerate them and consume within a few weeks.

• Store sealed jars in a cool, dark place for at least 2 weeks before enjoying to allow the flavors to develop.

Texas-style pickled okra is a fantastic addition to your charcuterie board, a flavorful side dish, or a crunchy snack. The combination of heat from the jalapeños, earthiness from the spices, and the unique flavor of okra makes this a true Texan treat. Enjoy!

Consider visiting the local market, but be prepared for the possibility that the item is unavailable. Avoid the crowds and shop for " Jalapeño Peppers " online from the comfort of your home.

Yield: 4 jars

Author: Nadine Madrigal

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Texas-Style Pickled Okra

Prep time: 1 HourCook time: 15 MinTotal time: 1 H & 15 M

This recipe takes you on a flavorful journey to the Lone Star State, where pickled okra is a cherished tradition.

Ingredients

For the Brine:

• cups white vinegar
• 2 cups water
• 1/4 cup pickling salt (kosher or non-iodized)
• 1/4 cup granulated sugar
• 1 tablespoon mustard seeds
• 1 tablespoon coriander seeds
• 1 teaspoon celery seeds
• 1 teaspoon black peppercorns
• 1/2 teaspoon red pepper flakes (adjust to taste)
• 4 cloves garlic, peeled and smashed
• 2 bay leaves

For the Okra:

• pound fresh okra pods, small to medium-sized
• 1 small red onion, thinly sliced
• 2-3 fresh dill sprigs
• 2-3 fresh jalapeño peppers (optional, for extra heat)

Instructions

Prepare the Okra:

1. Wash the okra pods thoroughly and trim the stem ends, leaving them whole.
2. If you prefer a spicier pickled okra, slice the jalapeño peppers into rings and set them aside.

Prepare the Brine:

1. In a large, non-reactive saucepan, combine the white vinegar, water, pickling salt, sugar, mustard seeds, coriander seeds, celery seeds, black peppercorns, red pepper flakes, garlic cloves, and bay leaves.
2. Bring the mixture to a boil over medium-high heat, stirring to dissolve the salt and sugar.
3. Once it reaches a rolling boil, reduce the heat and let it simmer for 5-7 minutes to meld the flavors.
4. Remove the brine from the heat and allow it to cool slightly.

Assemble the Jars:

1. Sterilize enough canning jars and lids for your batch. You'll need jars with a capacity of about 16 ounces each.
2. Divide the sliced red onion, fresh dill sprigs, and sliced jalapeño peppers (if using) evenly among the jars.

Pack the Okra:

1. Carefully pack the whole okra pods vertically into the jars, ensuring they are snug but not overcrowded.

Fill with Brine:

1. Using a funnel, carefully pour the slightly cooled brine over the okra, ensuring they are fully submerged. Leave about 1/2 inch of headspace at the top.

Seal the Jars:

1. Wipe the jar rims with a clean, damp cloth to remove any residue.
2. Place the sterilized lids and rings on the jars and tighten until fingertip-tight.

Nutrition Facts

Calories

156.64

Fat

2.36 g

Sat. Fat

0.33 g

Carbs

32.59 g

Fiber

7.21 g

Net carbs

25.4 g

Sugar

15.95 g

Protein

4.3 g

Sodium

28.73 mg

Cholesterol

0 mg

Percentages are based on a diet of 2000 calories a day.

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