Skylar's Pickled Okra
Try these tangy pickles on bratwurst, cold cut sandwiches, or in a Bloody Mary.
Ingredients
- 1 tablespoon unsalted butter
- 1 medium onion, chopped
- 1/3 cup chopped celery
- 2 cloves garlic, chopped
- 1 15-ounce can diced tomatoes
- 1 15-ounce can stewed tomatoes
- 1/2 cup vegetable or chicken stock
- 4 cups sliced okra
- 3/4 teaspoon Cajun/Creole seasoning, divided
- 1 teaspoon Tabasco
- 1/2 teaspoon black pepper
- salt to taste
- chopped parsley and/or chopped green onion for garnish
Preparation
1. Melt butter in a Dutch oven. Add onion, celery, and about half the Cajun/Creole seasoning. Cook until soft, 7 minutes or so. Add garlic and cook 1 minute.
2. Add tomatoes, stock, okra, hot sauce, pepper, salt, and remaining seasoning. Cook 20-25 minutes, maintaining a simmer and stirring occasionally, until flavors have melded, and the okra has released a little “slime” to thicken the stew. Garnish with parsley and/or green onion and serve over cooked rice.
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