March 11, 2015
Many people do not like okra if it is boiled. They do not like the sticky, gluey texture. But fried? That's another matter. Fried okra is completely different. So, when they try this pickled okra recipe they are not sure what to expect. Well, it's not like boiled or fried. It's like pickles!
This is probably the easiest pickle recipe you will ever make. It is so simple it would be hard to go wrong. The pickled okra has a slight spiciness and dill flavor everyone seems to love.
Spicy Pickled Okra
Yield: 4 pints
- 2 1/2 cups white vinegar
- 1/2 cup pickling salt (do not use table salt)
- 2 cups water
- 4 1/2 pounds fresh okra
- 1 teaspoon dried dill seed, per jar
- 1 jalapeno pepper sliced lengthwise, per jar
- 2 garlic cloves, per jar
1. Place canning jars and lids completely submerged in boiling water and maintain a simmer until used.
2. In a separate pot combine the vinegar, water, and salt and bring to a boil. Reduce heat to a simmer. (about 12 min).
3. Place 1 teaspoon dried dill seed, 1 jalapeno pepper and 2 cloves garlic in the bottom of each sterilized jar.
4. Pack washed, fresh okra tightly in each jar
5. Cover okra with hot brine (salt/vinegar) mixture to within 1/2 inch of top rim of jar.
6. Seal jars hand tight and process in boiling water bath 10 minutes.
7. Allow to stand two weeks to develop flavor and refrigerate before serving.