So since I ended up with a ton of okra from my great aunt, I had to find a way of not letting it go bad. Don’t get me wrong, I could probably go months living off of fried okra, but I thought I would preserve some by pickling it! My grandmother is actually the one who suggested it after bragging about a Bloody Mary she had recently — it was served with some nice big olives, a big ol’ stalk of celery, and some yummy PICKLED OKRA!
I’ve bought some pickled okra from the grocery store before, because I’m pretty open to all things pickled (except for maybe pickled pigs feet – that just scares me). Maybe I should say I’m up for any pickled vegetables… The jar didn’t last very long as I found myself popping it open in the evening when I was hungry, but didn’t want anything calorie-heavy! These definitely aren’t, and I’d eat a few almost every night. I figured, since I’ve pickled a few cucumbers, and even recently some watermelon rind, I could handle some okra.
I got to googling, and found a great, simple sounding post from Southern Living’s website. I only made about half, but I will share the measurements and recipe from their website, as they’re pickling experts — I am still learning. But I must say, after the whole SIMPLE process of getting these in the jars, and pouring the vinegar mixture over the okra, and letting it sit overnight, I’m sold!
I made a few modifications for my recipe, I used apple cider vinegar (instead of white) and I used red chile peppers instead of green — for a little extra color of course!
They turned out sour, pickly and perfect. I love the dill and garlic flavors. I shared a jar with my grandmother, and she approved! Good enough for me!
- 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 tsp. 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.
- Recipe directions from http://www.myrecipes.com/recipe/pickled-okra-1
Since I was so happy with the results of my August 2015 Giveaway (I ended up picking two winners), I have started my September Giveaway for a copy of The Flavor Bible — if I had to have ANY kitchen book, this would be it. Read more about it HERE. The deadline is 9/30/15, and I will randomly select a winner.
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