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Pickled Okra




Source of Recipe


SS Site


List of Ingredients





VEGGIES; LEVEL ONE
MAKES 8 PINTS

Pickling is quite a process, but it’s a great way to prepare this underrated vegetable. I like crunchy okra with grilled meats, chicken, or turkey sausages. Or leave them out on the kitchen counter and see how quickly they are devoured. You will need eight 1-pint canning jars with lids and screw bands.


2 pounds tender young okra
1 quart white vinegar
3 cups water
6 tablespoons kosher salt
16 small garlic cloves (peeled)
8 small fresh hot red peppers
8 whole cloves garlic
1 bunch fresh dill
1 tablespoon pickling spices
1/2 cup mustard seeds


Rinse the okra and cut away any bruises or bad spots. Trim the stem ends but do not remove caps entirely. To sterilize the canning jars, wash the jars, lids, and screw bands with hot, soapy water; rinse well. Place jars upright on a wire rack in a large pot. Fill pot with hot water until jars are submerged by 1 to 2 inches, and bring water to a boil. Boil for 15 minutes, then turn off heat. Sterilize lids according to manufacturer’s instructions. In a large pot, bring the vinegar, water, and salt to a boil. Using stainless-steel tongs, remove the canning jars from the hot water and set on a layer of clean towels. Evenly divide the garlic, peppers, cloves, dill sprigs, pickling spices, and mustard seeds and place in the jars. Pack tightly with the okra, alternating vertical direction of caps. Leave a 3/4 inch space beneath the rim of the jar. Pour the hot vinegar liquid over the okra, covering by 1/4 inch and leaving 1/2 inch space below the rim. Slide a clean plastic chopstick or wooden skewer along the inside of each jar to release any air bubbles. Wipe the mouth of each jar with a clean, damp cloth. Place a hot lid on each jar, then add the screw band and turn firmly without forcing. Using a jar lifter, place the jars on the rack in the large pot. Add enough additional hot water to cover by 2 inches, and bring to a boil. Boil jars for 10 minutes, then remove from water bath; let stand on a clean dish towel for 24 hours. Check cooled jars for the slight indentation in the lids that indicates a vacuum seal. Jars that do not seal properly or that leak during processing should be stored in the refrigerator and the pickled okra consumed within a week. Allow sealed pickles to cool in a dry place for 6 to 8 weeks before serving. Store opened jars in the refrigerator.


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