I love the blog Homesick Texan because I am also a homesick Texan. Maybe I’m not as homesick as the author of the blog though because the last time I lived in Texas was when I was 8 years old. Still, I love a lot of Texas foods, so I enjoy reading that blog.
My grandmother used to grow okra in her garden in Kansas and I can remember helping her pick them. The plants were so tall! Now they’re still tall in my own garden, but not as tall as I remember them. They’re supposed to reach 6 feet!
Pickled okra is one of those Texas foods that I have missed. It sounds strange, but it’s really good (to me). I’ve based this recipe on the one at Homesick Texan, but I have changed a few things. I use white vinegar instead of apple cider vinegar, adjusted the volume of okra, and slightly altered the spices.
- 20 okra (3-4 inches long) or 300 grams, stems trimmed short
- 2 C white vinegar
- 4 garlic cloves, crushed with the flat part of the knife
- 6 Thai chilis (or other spicy peppers)
- 1 t cayenne powder
- 1 t whole cumin seeds
- 2 t whole coriander seeds
- 3 t salt
- Wash the okra and peppers. Arrange them with the garlic in jars.
- Combine the vinegar, spices, and salt in a small saucepan. Bring to a boil.
- While still boiling hot, pour the vinegar and spices over the okra.
- Cap the jars, let cool for half and hour, and then refrigerate.
- The okra pickles will be ready the next day and will keep for a few months refrigerated.
Here’s another recipe for pickled okra. This one tells you how to properly can the okra so that it doesn’t need to be refrigerated.