Crisp Spicy Okra Pickles

This is a snack I was introduced to in Texas at a friends home warming party. I'm not a big fan of 'the okra' there's just something about that slimy mucus, yuck gag me! It's good fried of course, but with my goal to make better dietary choices fried is not an option.

I was so fascinated with this pickled okra as I'd never heard of them before a few months ago.  So, I took a little nibble and was shocked at how good they really are. They are crunchy and spicy, better than a dill pickled cucumber in my opinion (okay maybe not).

You've got to try them and they're not just a Texas thing.  You can get them in any grocery store y'all.  Enjoy! 

Just in case they're not at your local grocer here's a recipe to make your own homemade Crispy Spicy Okra Pickles. 





Crispy Spicy Pickled Okra:

2 pounds okra, stems trimmed
8 garlic cloves
1 cup fresh dill
4 Serrano peppers-seeded, membrane and stem removed
2 teaspoons  red pepper flakes
2 teaspoons cumin seed
4 teaspoons kosher salt
3 cups apple cider vinegar

4-pint sized mason jars

• Evenly divide between the four jars the okra, dill, Serrano chiles and garlic cloves.

• Bring the vinegar and spices to a boil and pour into the jars. Fill up the rest of the jar with water.

• Let them cool for about half hour then cover and refrigerate.

Allow your jars of pickles to sit in the refrigerator to marinate in the brine for a day, they'll be ready tomorrow.  After that they will keep in the refrigerator for a few months.  Note: These cannot be stored in the pantry.

I really do enjoy pickled veggies like Red Cauliflower Pickles, I can hardly wait to try those too.