Okra is a summertime vegetable that yields a lot of pods. Pickle fresh okra and enjoy them in winter. Whether you eat them plain, toss them into a burrito, slice them for pasta salad, or even use them to garnish a margarita, you can be sure of a crunch in every bite.
The following is a simple recipe for pickled okra.
- Two (2) pounds small fresh okra
- Five (5) small hot peppers
- Five (5) cloves of garlic, peeled
- Five (5) teaspoons dill seed
- Five (5) teaspoons celery seed
- Three (3) cups vinegar
- Three (3) cups distilled water
- 1/3 cup pickling salt
- ¼ cup white sugar
- Put the okra in a strainer and wash over with cold water. Pat them dry with paper towel.
- Sterilize five one-pint pickling jars together with their lids and rings according to the manufacturer’s directions.
- Pack the okra in the pickling jars. They should be placed in an alternating manner, with the top side up and then down, to maximize the space. Fill the jars until they are full.
- Put in one pepper, one garlic, one teaspoon dill seed, and one teaspoon celery seed to each jar.
- Whisk together three cups white vinegar, three cups water, one-fourth cup sugar, and one-third cup salt in a two-quart saucepan. Put this over medium heat and bring to a boil.
- Carefully pour the hot mixture into the jars. Make sure that the liquid completely covers the okra. Leave a small amount of headspace between the liquid and the top of the jar.
- Put the vacuum seal lids and rings on the jars. Place the jars in a canning pot and fill it with water until it reaches a level one inch above the tops of the jars. Bring the water to boil. Continue boiling for 10 minutes.
- Take out the jars from the pot and let cool at room temperature.
- Let the pickled okra stand for three weeks in room temperature before serving. You may chill them before serving for added crispness. Keep the jars in the refrigerator after opening.