Pickled Okra

Recipe courtesy Alton Brown, 2006

Show: Good EatsEpisode: Okraphobia

Rated: 4 stars out of 5Rate itRead users' reviews (4)

RECIPE
COMMENTS & REVIEWS(4)

Cook Time:
5 min
Level:
Easy
Yield:
4 pints

Times:

Prep: 30 min
Inactive Prep: 336 hr 0 min
Cook: 5 min
Total:: 336 hr 35 min

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Ingredients

2 pounds young, small to medium okra pods
4 small dried chiles, split in 1/2
2 teaspoons mustard seeds
12 sprigs fresh dill
4 cloves garlic, whole
1 teaspoon whole peppercorns
1/4 cup kosher salt
2 cups rice wine vinegar
2 cups bottled water
Special Equipment: 4 pint-sized canning jars, sterilized*

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.

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Comments & Reviews

recipe Pickled Okra
Julia San Francisco, CA 07-29-2009
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questions
Rated: 3 stars out of 5

Is rice wine vinegar the same as rice vinegar? if it's just rice vinegar there are 2 types of rice vinegar, too -- seasoned... and natural, does it matter? It would have been nice if they'd included a processing time as well, I'd like to make this recipe but want to make sure I process it for the right amount of time.Read more
recipe Pickled Okra
Jim San Antonio , TX 06-11-2009
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Best I've had...
Rated: 5 stars out of 5

Seriously, Jennifer? You didn't know you had to use a water bath to "Seal the jars" as the recipe said? Basic canning... 101... That aside, this recipe rocks, as do most of Alton's projects. If you like the storebought stuff, this is totally worth your time & effort. Read more
recipe Pickled Okra
Kelly Lakeside, CA 01-24-2008
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Okra-homa!
Rated: 5 stars out of 5

OOOOOkra-homa where the slime coats each and every lane! No, seriously, no slime here with this tastey recipe! I was... skeptical at first, but now okra is O.K. by me, even better than O.K. when prepared with Alton's delicious pickling recipe! So, the bottom line here is there's nothing to fear, if you prepare it correctly, my dear; which means Alton's the man, with the magical pan, and a knack for taking the "chok-ra" out of "okra"!Read more
recipe Pickled Okra
Jennifer Lafayette, IN 01-16-2007
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Hmmm. Is it Safe?
Rated: 3 stars out of 5

I am a big fan of Mr. Brown and I love Okra, so what could be better than this recipe--well I think Mr. Brown left out one... important detail: This recipe should be processed in a boiling water canner for probably at least 10 minutes to prevent the growth of mold. The acid in the vinegar will probably kill any bacteria residing on the okra, but if there were a few mold spores on the okra, they would probably survive the cursory treatment with the boiling mixture he poured over the okra. This would be a sad thing if you went through all the trouble to prepare this snack and then were unable to eat it due to contamination. A little cooking might take away some of the fresh flavor, but it really is good canning hygiene. I'm disappointed, Alton!Read more