Okra pickle is a side dish that is prepared by preserving whole okra pods in a preservation liquid made of vinegar and spices.
History of Pickling Okra
Not much is known about the exact origin of the Okra pickle. According to legends, the vegetable was bought by the Bantu Tribes of Africa when they were bought to America as slaves. It was planted in the humid Southern American states of Texas and grew plentifully during the summer months in America producing a large harvest. In the 1800s, Southern African-American slaves started using okra predominantly in their diet. Slave cooks used to use the vegetable to prepare gumbo but extra pods were saved by preserving them in brine. The recipe is essentially the same but additional ingredients may have been added over time to add to the taste.
Okra Pickle Recipe: Ingredients Used and Preparation Overview
Okra pickle is prepared by using the freshest okra pods by cleaning them. There is no need to peel or trim the tops of the vegetables. Canning jars are sterilized and the washed okra is packed into them. Canning salt, spices like turmeric, garlic, cumin, pepper, scotch bonnets, hot peppers, white mustard seeds, celery seeds, dill seeds etc are added according to taste. The preservation liquid in the form of vinegar, salt, and water is boiled well and poured into the jars. The whole jars are then cooked to ensure that the jars are sterilized. This cooks the vegetables inside the jar itself. The pickle can keep for several months but it can be opened for use within 3 days.
Serving and Eating Pickled Okra
The Okra pickle can be eaten as a standalone dish or can be served an accompaniment to vegetables, salads and meat dishes.
Popular Okra Pickle Recipe Variations
Individual okra pickle recipe variations are common. For example,