Classic Pickled Okra

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Okra is an amazingly versatile vegetable, meaning there’s so many ways you can eat it. Because of its unique texture, it can be soft or crunchy, depending on how you cook it. Pickling okra allows you to take full advantage of that texture and enjoy it throughout the year!
You can find the written recipe for classic pickled okra at bit.ly/ClassicPickledOkra.
Stacy Lyn Harris is a mother of 7 who loves making family meals from scratch, cooking wild game, raising chickens & bees, and preserving fruits & vegetables.
Learn more about Stacy Lyn's life and recipes at stacylynharris.com.
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Опубликовано:

11 июл 2024

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Комментарии : 29

@kurtpicker2296 9 месяцев назад

This is Roxy, not Kurt. Since I found your video last summer I have made about 15 gallons of pickled okra using your recipe!! My friends and family thank you!!

@StacyLynHarris 9 месяцев назад

Roxy, this makes my day! Thank you so much for letting me know!!

@kurtpicker2296 9 месяцев назад

I'll make more next summer!!

@terryrusselleverydayguy1613 4 года назад

I love pickling about everything. Sending prayers for the hubby.

@TheSurvivorJane 4 года назад

Stacy Lynn I really enjoy you being you! You're amazing girl.

@StacyLynHarris 3 года назад

Thanks so much! Good to hear from you!

@connierogers6853 11 месяцев назад

I didn’t catch it but do you not use alum to pickle? Or did I miss that?

@PREPFORIT 4 года назад

Great versatile recipe. Learning to preserve food is a smart skill to have.

@StacyLynHarris 3 года назад

You just never know, do you?

@michaelpatterson5023 Год назад

What kind off peppers are those?? I realize any pepper could be used. I havent grown any peppers and very difficult to find any that are not green except bell pepper and habanero. Thanks!!

@justsomeguy4319 2 года назад

Good video I’ve been growing okra for a few years but my pickling skills need work I’ll be using this for sure I even have some of those peppers 🌶 in the garden

@StacyLynHarris 2 года назад

I've been on a pickling spree this summer! This method works for most everything. Let me know what all you pickle.

@johnmoore5632 Год назад

What kind of peppers are they

@Jack-rh5br 3 года назад

Sounds like a good recipe, Thankyou. Got to find some okra!

@StacyLynHarris 3 года назад

Thank you very much!

@charisacrisostomo9983 3 года назад

Thank you :-) TitaCherry Cebu Philippines !

@StacyLynHarris 3 года назад

So glad you are here!

@paularay6945 4 года назад

I don't have a really deep pot..mine comes right below the lid..is that ok or does it have to be completely submerged?

@StacyLynHarris 4 года назад

It needs to be completely submerged. Maybe you could use smaller jars.

@serling3520 3 года назад

More close ups on the food rather than the host. We are here to learn what head space is and actually see it.

@belindawest3558 Год назад

Dear god that’s not how you prepare okra

@StacyLynHarris Год назад

I make it a ton of different ways!! I LOVE okra. We have so much of it growing in the garden. Pickling is a great way to preserve it. I’m sure your recipe is awesome! Wish I could try it.

@belindawest3558 Год назад

@@StacyLynHarris it’s not the recipe it’s that you cut the tops off which allows it to be slimy. I should of said that

@StacyLynHarris Год назад

@@belindawest3558 That makes sense. I learned from my Granny to do it this way. I will try it with the tops next time. I've always found though that they are tough; I haven't found that when they are pickled that they are slimy. In soups, they can be, but I don't mind that texture. Thanks for commenting. I love learning new ways.

@michaelpatterson5023 Год назад

I'm ignorant...... about to pickle my first okra myself. But, what is really funny is that the video i watched b4 this gave a lecture about not cutting the tops off. Then i watch this one and rhe 1st thing is cut the tops off. I dont care eithet way, it's funny. U might do some both ways. Thanks!!!

@StacyLynHarris Год назад

@@michaelpatterson5023 it is interesting isn’t it. Cooking is an art. Sometimes you just do what comes naturally. I think the tops can be tough, so I cut them off. I’ll make them next time without. I do both. It looks better if you leave them on. I like to eat them without.