Curry Pickled Okra Recipe

Recipe By Slurrp

This recipe combines the unique flavors of curry and pickled okra, resulting in a tangy and spicy snack. The okra is pickled in a mixture of vinegar, water, sugar, and curry spices, which infuses it with a deliciously tangy and aromatic flavor. The pickled okra can be enjoyed on its own as a snack or used as a topping for salads, sandwiches, or charcuterie boards. It's a great way to preserve okra and add a burst of flavor to your dishes.

4.8
12 Rating -
Rate
Vegdiet
30minstotal
30m.total
Curry Pickled Okra
plan
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ingredients serve

Ingredients for Curry Pickled Okra Recipe

  • 0.33 pound Okra
  • 0.33 cup White Vinegar
  • 0.33 cup Water
  • 0.67 tablespoon Sugar
  • 0.33 tablespoon Salt
  • 0.33 tablespoon Curry Powder
  • 0.33 teaspoon Mustard Seeds

Directions: Curry Pickled Okra Recipe

Cooking Directions

  • STEP 1.Wash the okra and trim the stems. Pack the okra tightly into sterilized jars.
  • STEP 2.In a saucepan, combine vinegar, water, sugar, salt, curry powder, and mustard seeds. Bring to a boil, stirring until the sugar and salt dissolve.
  • STEP 3.Pour the hot pickling liquid over the okra, leaving a 1/2-inch headspace. Tap the jars gently to remove any air bubbles.
  • STEP 4.Seal the jars with sterilized lids and let them cool to room temperature. Refrigerate for at least 24 hours before serving.
  • STEP 5.The pickled okra can be stored in the refrigerator for up to 2 weeks.

Cooking Tips

  • Choose small and tender okra pods for the best texture in the pickles.
  • Feel free to adjust the amount of curry powder and spices according to your taste preference.
  • For a spicier version, you can add a sliced chili pepper or a pinch of red pepper flakes.

Storage and Serving

  • Store the pickled okra in the refrigerator to maintain its freshness and flavor.
  • Serve the pickled okra as a tangy and spicy snack or use it as a condiment for sandwiches, salads, or cheese boards.
  • The pickling liquid can be reused to pickle other vegetables like cucumbers or carrots.
Nutrition
value
325
calories per serving
2 g Fat5 g Protein95 g Carbs63 g FiberOther

Current Totals

  • Fat
    2g
  • Protein
    5g
  • Carbs
    95g
  • Fiber
    63g

MacroNutrients

  • Carbs
    95g
  • Protein
    5g
  • Fiber
    63g

Fats

  • Fat
    2g

Vitamins & Minerals

  • Calcium
    1173mg
  • Iron
    10mg
  • Vitamin A
    188mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    15mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    7mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    91mg
  • Manganese
    22mg
  • Phosphorus
    94mg
  • Selenium
    5mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp