pickled okra

One of the absolute best toppings for a bloody mary is, in my humble opinion, a stick of pickled okra. Since okra is just about the only thing growing in abundance in my garden right now, I decided to make a batch.
This recipe is mostly based on one from Alton Brown, with minor modifications for what I had available.

You want to use smallish okra pods here, they need to fit inside the jars. It takes about 6-8 pods per jar, plus one split jalapeno, a couple sprigs of dill, and one or two cloves of peeled garlic.

Wash and trim the stems of your okra and the peppers, then place them in the jars with the garlic, dill, 1/2 tsp. mustard seeds and a few peppercorns.

Bring 2 cups of rice vinegar, 1/4 cup kosher salt and 2 cups of water to a boil. Pour this mixture into your sterilized jars, leaving a tiny amount of space at the top. Seal up your jars and put in the fridge for a couple of weeks to let them “cure”. If you want these to last all winter, process in a canning bath for 45 minutes, then let cool upside down before storing.

My friend Rebecca made me a delicious jar earlier this season. Her recipe seems very similar to this one, but maybe with more chilis? Anyway, there’s probably no wrong way to do this, so have fun with it!


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