Pickled Okra

Pickled Okra

We got a bunch of beautiful okra from our CSA this week.  I spoke with Tiffany, our farmer and asked her what to do with it.  She had a few suggestions.

First suggestion was to sauté them with something acidic like tomatoes.  The acid cuts the slimy quality of the okra.  She also suggested frying them.  I have had them like this before paired with a Cajun aioli and it was delicious.  Her third suggestion was to pickle them.  I went with the third since I have a good friend that makes killer bloody mary’s that we could throw these in!

Although I haven’t opened the jar yet and tasted them, the process went relatively smoothly…even in my tiny kitchen with limited supplies!  

First, I sterilized the jars.  I have heard multiple thoughts on this but I decided to do it just in case.  I filled up my sink with scalding water and submerged the jars and lids while I prepared the brine. 

Second, I made a brine of apple cider vinegar (1 ½ cups), ½ cup of water, garlic cloves (2), a little sugar, some salt, mustard seeds, dried red pepper seeds, and dill seeds.  I threw in some fresh dill as well.  I mixed all of this in a pot and brought the brine to a boil.

Third, I packed the okra in the jars and poured the brine in each jar up to ¼ inch below the top of the jar.  Then I took a knife and went once around the inside of the jar.  I closed the lids but not too tight.

Fourth, I submerged the jars in a boiling water bath for 10ish mins.

After the 10 mins I took the jars out and waited for them to cool and for the seals to pop and seal.

Voila!  I’ll let you know how they turn out but I have high hopes.  You can use this process for pretty much anything.  My mom made spicy dilly beans like this and they were amazing.  We are thinking carrots next, and asparagus next spring!

Happy long weekend…woo hoo!