If you are looking to really jazz up your burger or your bratwurst, I have just the thing! This Pickled Okra Relish is a little bit spicy, a little bit tangy, and packed with flavors of fresh tomatoes, corn, onion and smoky bacon.
Neal Ely, the owner of Ely Farms, told me that his family has always grown okra in their family garden. That may seem a bit surprising to most Midwesterners, I know that it was to me!
An old family recipe for pickled okra became the driving force behind adding pickled okra to their Ely Farms collection of Pickled Asparagus and Pickled Green Beans. Even though they don’t use the exact recipe, they developed something similar and it worked so well it’s what they stuck with.
“Mom’s killer pickled okra recipe” is how it’s referred to. It has the perfect zesty flavor. The texture is crisp and refreshing. With a hint of garlic and dill, along with a light ‘kick’ compliments of red hot chili pepper, it’ll keep you coming back for more!
All of Ely Farms products are grown and produced in Grafton, Nebraska. No crazy ingredients here friends, the pickled okra contains only these ingredients: okra, water, vinegar, salt, garlic, jalapeno and spices.
Ely Farms pickled okra makes an excellent appetizer, hors d’oeuvre, and condiment. It's even great for tailgating at your favorite sporting event! No matter how you enjoy it, just understand that it will disappear quickly once opened!
When using the ingredients I suggest, there will be no need for any “dressing” of any kind. Each of the items brings such a dynamic flavor all on its own, there isn’t any need to get fussy with dressings.
With the exception of the smoked bacon, fresh sweet corn, green onions and tomatoes, everything else is pickled too. But like Ely Farms, everyone has their own idea of pickling. Some like it sweet, some like it tart, some like it spicy, and others prefer the milder side of things. Combining all of these different ideas into one relish is a true delight for the taste buds!
- 1/2 cup Ely Farms Pickled Okra, sliced
- 1/4 cup pickled banana peppers, chopped
- 1/4 cup dill pickle chopped
- 1/4 cup pimento stuffed Spanish olives, chopped
- 1 small ear of sweet corn, cooked and removed from the cob (about 1/3 cup)
- 1/4 cup jarred roasted red peppers
- 2 pieces thick smoked bacon, cooked and crumbled
- 2 green onions, sliced
- 1/2 cup grape tomatoes, halved