Thanks to a great neighbor and his willingness to share his 1/2 acre of okra, I have frozen all I can stand and have been pickling the rest… pretty good stuff. I believe he is going to take the bush-hog to it this week… enough is enough.
7 lb pods
6 small hot peppers
4 teaspoons dill seed… I doubled with fresh chopped dill
8-9 garlic cloves ( I mince it course )
2/3 cup canning salt
6 cups water
6 cups vinegar 5% acidity
Wash and trim okra. fill hot pint jars with whole okra, leaving 1/2 head space. Place 1 garlic clove in each jar.( I chopped mine up and divided). Combine salt, hot peppers, dill, water and vinegar in large saucepan and bring to a boil. Pour hot pickling solution over okra, leaving 1/2 head space Wipe jar rims. adjust lids and process for 10 min in boiling water bath.
Watch processing to long as okra will get “slimy” instead of staying firm.
Try broiling it sometime. Rub it with olive oil and spread out on a cookie sheet, sprinkle generously with Kosher salt and coarse ground black pepper, place under a broiler for about ten minutes or less depending on the size of the pods. Good stuff!
Try broiling it sometime. Rub it with olive oil and spread out on a cookie sheet, sprinkle generously with Kosher salt and coarse ground black pepper, place under a broiler for about ten minutes or less depending on the size of the pods. Good stuff!
Long Enuff
Seldom fry it anymore by broiling it! Also put it on the grill with the same method.
Also if you get a bunch just rinse it and put it in a ziplock and freeze it. I did notice on some that made it past a year started having that “freezer” taste. Probably been better if it was vacuumed packed.
for a quicker version take as big of a jar as you can find (needs to have a lid) put a few cloves of garlic, a good shake of peppercorns some fresh dill, and whatever else grabs you (I use fresh basil, oregano & thyme and a jalapeno)in the bottom of the jar. Now pack that jar full to the top with washed fresh okra. Fill the jar with vinegar (white vinegar) and then pour the vinegar out into a saucepan, add a splash more vinegar and bring that to a boil. I like to stir in some salt here, amount depends on how big your jar is. Better to aim low, you can always add more. Once your salt/vinegar mixture is boiling pour it back into the jar to the very top. Put the lid on and put it in the fridge. In about 24 hours you can start eating the okra.
Now this jar is not processed and you have to leave it in the refrigerator or it will go bad.
I like my pickled okra (and cucumbers) this way because they stay crisp. When you process the jars all that boiling takes most of the snap out of vegetables. You acn use the same format for cucumbers but instead of using 100% vinegar do 80% vinegar 20% water. For some reason the okra can hold up to full vinegar but it makes the pickles too tart for me.
when the okra is done save the juice for bloody marys. I like using whole cloves of garlic because that will pickle too. Great in a martini. With the pickle jar I just add a new cucumber every time there is room, use one big jar all summer.
Thanks to a great neighbor and his willingness to share his 1/2 acre of okra, I have frozen all I can stand and have been pickling the rest… pretty good stuff. I believe he is going to take the bush-hog to it this week… enough is enough.
7 lb pods
6 small hot peppers
4 teaspoons dill seed… I doubled with fresh chopped dill
8-9 garlic cloves ( I mince it course )
2/3 cup canning salt
6 cups water
6 cups vinegar 5% acidity
Wash and trim okra. fill hot pint jars with whole okra, leaving 1/2 head space. Place 1 garlic clove in each jar.( I chopped mine up and divided). Combine salt, hot peppers, dill, water and vinegar in large saucepan and bring to a boil. Pour hot pickling solution over okra, leaving 1/2 head space Wipe jar rims. adjust lids and process for 10 min in boiling water bath.
Watch processing to long as okra will get “slimy” instead of staying firm.
< Evil is simply the absence of God >
Fred, how many pint jars does your recipe yield? Thanks!