Photo: Pickled Okra Recipe
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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By Tehama
Raleigh, NC
on August 07, 2011
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Hey guys! Do you have to properly "can" (a.k.a. seal this recipe? I mean - can you just make it with jars on hand and then store in the refrigerator? If so, how long will it last? Thank you so much!
By GreenGardenGal
on July 28, 2011
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Vinegar: White vinegar does a great job with this recipe, is tradtional, and budget-friendly.
Salt: Not needed for preservation, so reduce the amount to your preference.
Sealing: I didn't see the episode, but in any recipe using 2-piece lids and canning jars, "Seal the lids" means to process either in a water bath canner or a pressure canner. Just because he didn't have the time nor desire to go through the process on the show doesn't mean that YOU shouldn't do it at home.
Sterilizing the Jars: It's not necessary to sterilize the jars whenever you boiling water process the pickles for 10 or more minutes.
By jmulllins
NC
on July 07, 2011
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Great recipe! We used okra that was too big and woody hoping it would save it; it did help it. However, the results were not optimal-obviously. But...we could not wait the full 336 days, there may still be hope! This version has a nice asian twist with the rice wine vinegar <I used seasoned rice wine vinegar> Rice wine vinegar is in general lighter and slightly sweeter-not as sharp as apple cider or white vinegar. Additionally, the slight note of heat with the peppers is nice. Moreover, it was also not slimy as some okra recipes can be. Alton knows his chemistry! Greeks rule the world!!!!
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