Since our okra plants are producing more than we can eat, I pickled a batch. They’ll make for nice snacks or appetizers or be a great addition to martinis or bloody Marys once they’re done.
The okra must be super fresh and should be no longer than two inches. Pick and pickle is what I say. Here’s a primer on how I can jellies and pickles for those who need it. Some people prefer to boil the jars in a water bath after packing. If you choose to do it that way add 1/2 tsp pickle crisp to each jar to reduce the sogginess factor that comes with boiling the preserves. The recipe below is adapted from James Villas’ The Glory of Southern Cooking.
- 3 1/2 pounds small okra
- 4 tsp dill seeds
- 4 jalapenos sliced into 1/4
- 8 garlic cloves, peeled
- 4 cups white vinegar
- 1 cup water
- 6 tsp kosher salt
Trim stems off okra, rinse and pat dry. Add 1/2 teaspoon of dill to the bottom of each of four one-pint sterilized canning jars. (I used smaller jars and rationed accordingly.) Pack okra into jars. Add another 1/2 teaspoon of dill seeds, 1 pepper and two garlic cloves into each jar.
In a large pot, bring vinegar, water and salt to a boil. Pour equal amounts of liquid over the okra to within 1/4 inch of the top. Seal and store at least one month at room temperature before serving.