We don’t have the usual six-foot-tall okra plants along the side of the house this year, so will have to rely on the farmers market for the okra (like this ruby red variety) that we pickle. But pickle we will: My husband Todd adores the stuff. Crunchy little pods, flavored with garlic, hot pepper and dill, this is okra at its least slimy. If Todd really likes you, he’s liable to send you home with a jar–an honor some less-okra-loving folks find dubious. But if so honored, do try the okra–you may like it and start pickling your own. Here’s the recipe (below) and an article I wrote with health info on okra, with more okra ideas to keep you going.
Makes 5 pints
Spicy PIckled Okra Ingredients
- 3 to 3 1/2 lbs small, fresh okra pods that you’ve washed and rubbed with a towel to de-fuzz a bit
- 5 small garlic cloves, peeled
- 3 small hot peppers, cut in half
- 2 Tbsp dill seed
- 1 pint white vinegar
- 1 quart water
- 1/3 cup salt
- Be sure to get very small, very fresh okra. Wash and rub with clean towel to take some of the fuzz off.
- Place a piece of hot pepper and a garlic clove in each of 5 sterilized pint jars
- Sprinkle dill seed evenly between the five jars.
- Pack okra into the jars.
- Mix vinegar, water and salt together and heat to boiling.
- Pour liquid over okra, distributing equally between jars, leaving 1/4 inch space at the top. Tap to release bubbles
- Put on sterilized lids and simmer in hot water for 10 minutes.