Email to Cat      

Spicy Pickled Okra

Source of Recipe


Emeril Lagasse






List of Ingredients



• 2 lbs. fresh young okra (2- to 3-inch pods are best)
  
• 1 quart white vinegar
  
• 6 Tbsp kosher salt
  
• 8 cloves of garlic, peeled
  
• 16 fresh hot peppers, such as jalapeño or serrano
  
• 1/3 cup whole mustard seed
  






Instructions



1. Wash the okra under cold running water. Trim the stem ends of the okra, leaving at least 1/3-inch of the cap intact. Soak the okra in ice water for 1 hour, drain, and pat dry. Divide the okra between 4 or 5 pint-sized sterilized canning jars, placing the okra cap-side down.
   
   
2. In a large enameled pot, bring vinegar, salt, garlic, hot peppers, mustard seed and dill seed to a boil, and simmer for 5 minutes. Divide the peppers, garlic cloves and mustard seeds evenly among the jars. Cover the okra with the hot pickling liquid by at least 1/4-inch, leaving at least 1/2-inch from the jar rims. Make sure there are no air bubbles in the jars, wipe the rims clean, and cover the jars with lids and screw bands.
   
   
3. Process the jars in a hot water bath for 10 minutes. Remove the jars from water and cool. Jars should seal as they cool. Allow pickles to mature at least 4 weeks before consuming. (Any jars that do not vacuum seal properly should be refrigerated and consumed within 2 weeks.)
   
   Makes 4 or 5 pints.