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Season 5 · Ep. 1 · Outdoor Cooks — Okra
Spicy Pickled Okra
Fresh Louisiana okra preserved in a hot Tabasco-garlic-mustard brine. Emeril's go-to garnish for the Cajun Bloody Mary.
Ingredients
- 2 lbs fresh young okra (2–3" pods)
- 5 cups distilled white vinegar
- 6 tablespoons kosher salt
- 8 cloves of garlic, peeled
- 16 fresh hot peppers (Tabasco or Serrano)
- ¼ cup whole yellow mustard seeds
- 4–5 pint-sized sterilized canning jars
Method
- Wash okra under cold water. Trim stem ends leaving at least ⅓-inch of the cap intact. Soak in ice water for one hour; drain and pat dry.
- Pack okra cap-side down into sterilized pint jars.
- In a large enameled pot, bring vinegar, salt, garlic, hot peppers, and mustard seeds to a boil. Simmer 5 minutes.
- Divide peppers, garlic, and mustard seeds evenly between jars. Pour hot pickling liquid over okra, covering by at least ¼ inch and leaving ½ inch headspace.
- Remove air bubbles, wipe rims clean, and seal with lids. Process in a boiling water bath for 10 minutes. Remove and cool.
- Allow pickles to mature at least 4 weeks before eating. Refrigerate any jars that don't vacuum seal and use within 2 weeks.
Chef's NoteThese are a must for Emeril's Cajun Bloody Mary — use both the pickled okra and a splash of the brine in the drink. Recipe courtesy Chef Emeril Lagasse, all rights reserved.