Pickled Okra

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Drop back into the past and re-create the General Store pickle barrel. I dare you. Given the era, no one now needs a barrel of pickles but it would be fun to bring that back to life.

Btw I love the show and your approach. Anything pickled is delicious.

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Followed recipe exactly. Processed in a water bath. We went on vacation shortly after I made these so two weeks later opened a jar and FABULOUS!!!! I will never buy a jar of pickled okra again!

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Don't boil the lids! The wax will melt and your jars will not be able to seal at all. I always follow the direction on the box of jar lids for canning.
Other than that, I love this recipe. Deeelicious.

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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!

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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.

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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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I processed mine with just white vinager and the taste was good. On the other hand was not done after two weeks. I canned mine and it was more like a month before they were soft enough to eat. Would make again just give it more time.

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At the risk of displaying the level of geekdom i have attained with respect to the Good Eats episodes, the one on quick pickles (American Pickle has a section on the various vinegars. Alton talks about rice wine vinegar and shows a bottle of rice vinegar. So I would assume they are the same. I hope so as I just put up a batch of okra (only grown in greenhouses up here in the Pacific NW using rice vinegar. I look forward to trying these pickles. I have not had okra pickles before. Only fried and in gumbo. Since I have to enter a rating I'm going on faith and entering a 4. Brown's recipes tend to go well for me. Did I mention I'm a geek? :

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After seeing this episode, i loved the ease of this recipe. Ive never canned before. Im going to make this with slight variations to 4 to 6 different jars. Substituting herbs like Oregano for the Dill. Adding lemon zest. Adding Coriander and or Cumin seed. I will report back on the results. Thanks for making things easy and fun Alton!!!!

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This recipe is GREAT! My 94 year young neighbor, who is the Paula Dean, "Oops, Alton Brown", of our neighborhood even said "Don't change a thing".