I can’t think of a thing I’ve made with pickled okra that didn’t turn out wonderfully. And this is no exception. Even while I was testing pimento cheese recipes day in and day out, this is one of the recipes that I would keep coming back to just for snacking. Talk O’Texas is my favorite brand of pickled okra and is readily available in most grocery stores. The mild version is perfect.

Letting the pimento cheese chill before serving allows time for more pickle flavor to develop.

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Pickled-Okra-Packed Pimento Cheese

Makes: 2 1/2 cups

Ingredients

1 (8-ounce) block medium cheddar cheese
⅓ cup mayonnaise
¼ cup diced pimentos, drained
2 tsp Worcestershire sauce
1 small shallot, diced
¼ tsp cayenne pepper
¼ tsp salt
12 pods pickled okra, drained and thinly sliced (3/4 cup)

Instructions

Grate the cheddar using the large holes of a box grater. Place the cheddar, mayonnaise, pimentos, Worcestershire, shallot, cayenne pepper, and salt in a medium mixing bowl. Stir to combine. Fold in pickled okra until well distributed. Chill for 2 hours before serving.
Store in the refrigerator in an airtight container for up to 1 week.

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Pickled Okra

Makes: 7 (1-pint) jars

Equipment

1 (9-piece) canning kit, including canner, jar lifter, and canning rack
7 (1-pt.) canning jars

Ingredients

2½ lbs small fresh okra
7 small fresh green or red chile peppers
7 garlic cloves
2 Tbsp plus 1 tsp. dill seeds
4 cups white vinegar (5% acidity)
½ cup table salt
¼ cup sugar

Instructions

Bring canner half-full with water to a boil; simmer. Meanwhile, place jars in a large stockpot with water to cover; bring to a boil, and simmer. Place bands and lids in a large saucepan with water to cover; bring to a boil, and simmer. Remove hot jars, 1 at a time, using jar lifter.
Pack okra into hot jars, filling to 1⁄2 inch from top. Place 1 pepper, 1 garlic clove, and 1 teaspoon dill seeds in each jar. Bring vinegar, salt, sugar, and 4 cups water to a boil over medium-high heat. Pour over okra, filling to 1⁄2 inch from top.
Wipe jar rims; cover at once with metal lids, and screw on bands (snug but not too tight). Place jars in canning rack, and place in simmering water in canner. Add additional boiling water as needed to cover by 1 to 2 inches.
Bring water to a rolling boil; boil 10 minutes. Remove from heat. Cool jars in canner 5 minutes. Transfer jars to a cutting board; cool 12 to 24 hours. Test seals of jars by pressing center of each lid. If lids do not pop, jars are properly sealed. Store in a cool, dry place at room temperature up to 1 year.