Recipe courtesy of Alton Brown
Show: Good Eats
Episode: Okraphobia
Pickled Okra
Total:
336 hr 35 min
Active:
30 min
Yield:
4 pints
Level:
Easy
Total:
336 hr 35 min
Active:
30 min
Yield:
4 pints
Level:
Easy

Ingredients

Directions

Wash the okra and trim the stem to 1/2-inch. Place 1 chile, 1/2 teaspoon mustard seeds, 3 sprigs of dill, 1 clove of garlic and 1/4 teaspoon peppercorns in the bottom of each of 4 sterilized pint canning jars. Divide the okra evenly among the 4 jars, standing them up vertically, alternating stems up and down.

In a medium saucepan over medium heat, bring the salt, vinegar and water to a boil. Once boiling, pour this mixture over the okra in the jars, leaving space between the top of the liquid and the lid. Seal the lids. Set in a cool dry place for 2 weeks.

*Tips on Sterilizing Jars

Properly-handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods.

Sterilizing Tips:

Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic, or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum seal when processed.

To sterilize jars, before filling with jams, pickles, or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Boil the jars and lids in a large saucepan, covered with water, for 15 minutes.

Use tongs when handling the hot sterilized jars, to move them from boiling water. Be sure the tongs are sterilized too, by dipping the ends in boiling water for a few minutes.

As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies, and preserves must be clean. This includes any towels used, and especially your hands.

After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.

IDEAS YOU'LL LOVE

Okra and Tomatoes

Recipe courtesy of Ronni Lundy

Okra and Tomatoes

Recipe courtesy of Alton Brown

Stewed Okra and Tomatoes

Recipe courtesy of The Neelys

Dill Pickles

Recipe courtesy of Alton Brown

Quick-Pickled Zucchini

Recipe courtesy of Nancy Fuller

Spinach Salad with Pickled Strawberries and Poppy Seed Dressing

Recipe courtesy of Katie Lee

Cream of Fresh Tomato Soup

Recipe courtesy of Ina Garten

Tomato Sauce for Canning

Recipe courtesy of Sean Timberlake

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking