Pickled Okra |

Okra is one vegetable that we never seem to have any problems growing. Okra plants are so hearty…and plentiful! In fact, once the okra start coming you had better watch out because if you skip a few days of picking it can get out of hand! You also need to stay on top of okra picking because they grow really fast, and if they get too big they can become un-edible very quickly because of how hard and woody the outside of the pod becomes. I think they produce beautiful blossoms though!

Last year I pretty much froze all of the okra we grew to throw in soups and stews, but didn’t pickle any. A couple of years ago my sister-in-law gave me her recipe for pickled okra and I thought it was about time to whip that recipe out one more time. This is how my canning night started out tonight…by canning just one batch of pickled okra. It turned out that today’s pick was enough for 4 pints. I had just a little bit of the brine left over that I am saving in a mason jar in the fridge for the next time I decide to pickle some. This is a super easy canning item. In fact I think the hardest part is getting the jars sterilized and ready. I do that by placing them on the sanitize setting in the dishwasher. I then transfer them to my oven and keep it at 170 degrees to keep the jars hot until I am ready to fill them with whatever I am canning. I also place my cleaned bands and lids in hot water on the stove so they are nice and hot, ready to go on the jars once filled.

I really like pickled okra. It is a nice change from just a traditional cucumber pickle. Okra may seem to be an odd vegetable, and some people have a hard time getting past the sliminess that the inside of the okra produces. If you are one of those people, I think that pickling it helps that considerably! Go ahead and try it out and let me know how you like it! -Shelley.

Pickled Okra
*Makes enough brine for about 4-5 pints

3 1/2 pounds small okra pods
3 c apple cider vinegar {or regular white vinegar}
3 c water
1/4 c salt
2 t dill seed {I have used dill weed before as well}
garlic cloves – enough for 1 for each jar
jalapenos – enough for 1/2 of a jalapeno for each jar

Start off by washing the okra and trimming the stems, being careful not to cut the pods. Set aside.

In a large pan combine vinegar, water, salt and dill seed and bring to a boil.

Place 1 clove of garlic and a half of a jalapeño into each jar. Pack okra into hot jars, leaving 1/4″ headspace at the top of the jars.

Ladel hot brine into the jars over the okra, leaving 1/4″ headspace.

Remove air bubbles from the jars.

Wipe rim well with a clean, hot rag or paper towel.

Adjust 2 piece caps, tightening to *just* finger tight.

Process 15 minutes in a boiling water canner.

When the jars have finished processing in the water, remove carefully with a jar holder and place on towel-lined surface, and cover with another towel. I do this to keep the cooler air from hitting the hot jar, which can cause the jar to crack! Allow to cool 24 hour, or until completely cool. Once the jars are cooled, check to make sure they are sealed by pressing in the center of the jar to make sure it doesn’t pop back. If it hasn’t sealed, refrigerate and use. If the jars are sealed, label and date what is in the jar and store for later use. Enjoy!