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Pickled Okra, Foster's

Source of Recipe

Lightly adapted from "Sara Foster's Southern Kitchen"


Recipe Introduction

"Crunchy, juicy, and vinegary, pickled okra is good enough to eat all by itself, but it also makes a handsome garnish for bloody marys, deviled eggs, or antipasto platters."

List of Ingredients

â—¦ 12 small chile peppers
â—¦ 12 sprigs fresh dill
â—¦ 12 cloves garlic
â—¦ 2 carrots, halved crosswise and quartered lengthwise (for a total of 16 wedges)
â—¦ 1 tablespoon dill seeds
â—¦ 4 ½ pounds small okra, stems trimmed to fit the jars
â—¦ 6 cups distilled white vinegar
â—¦ 3 cups water
â—¦ ½ cup kosher salt


Recipe

If preserving the okra, sterilize six 1-pint heat-tempered canning jars.

To each jar, add 2 chile peppers, 2 dill sprigs, 2 cloves garlic, 2 or 3 carrot sticks, and ½ teaspoon of the dill seeds. Tightly pack the okra in the hot jars, leaving about ½ inch of headspace to ensure a proper seal.

Combine the vinegar, water, and salt in a large saucepan and bring to a boil, stirring to dissolve the salt. Pour the hot liquid over the okra, maintaining the ½-inch headspace.

For refrigerator pickles, seal the jars tightly and refrigerate for 2 weeks to allow the flavors to develop before serving. Store in the refrigerator until ready to serve, or for up to 1 month.

For preserved pickles, process in a hot water bath for about 20 minutes to vacuum-seal. Let cool to room temperature, check the seal, and store in a cool, dark place for at least 2 weeks to allow the flavors to develop before serving, or for up to 6 months. Refrigerate after opening.

Makes about 6 pints



• Sara's Swaps:
Give vodka or gin dirty martinis (shaken, not stirred) a Southern twang by adding a splash of pickled okra brine in place of olive brine and garnishing each with 1 or 2 spears of pickled okra.