If you know me well, heck if you know me at all, then you know I <3 spicy and I <3 pickled. Pickled okra is one of my favorites. So as soon as I started canning a few years ago, pickled okra was first on the list. I’ve been using this recipe ever since then, and I’m super excited to share it with you today, because it’s the bomb.com.
Spicy Pickled Okra (an evolving version of a recipe from Emeril Lagasse from 2001 on Food Network)
– fresh baby okra (2 to 3 inch pods are best)
– 1 quart white vinegar
– 6 tablespoons kosher salt
– 8 peeled garlic cloves
– 16 fresh hot peppers
– 1/3 cup whole mustard seeds
– 1/3 cup whole dill seeds
Note: sanitize your jars and lids in a dishwasher ahead of time. Keep them hot in the dishwasher, or keep them warm in the microwave until you’re ready to pack and fill them.
Another note: Before you start anything, start heating up your canning/processing pot to boiling. It takes about 30 minutes for me.
Wash okra under cold running water and trim the stems if necessary. Soak okra in ice water for 1 hour, then drain and pat dry. Divide the okra between sanitized pint jars and pack them, first as full as possible cap side down, then fill in with okra cap side up. Evenly divide the garlic cloves, peppers, mustard and dill seed between your packed jars.
In a large pot, bring vinegar and salt to a rolling boil. Ladle the hot vinegar mixture over the packed jars, covering okra by at least 1/4 inch and leaving 1/2 inch of head space. Tap the jars or use a chopstick to jiggle the okra around to make sure you get all the bubbles out of them. Wipe the rims clean, screw the jar lids on, and process in a hot water bath for 10 minutes. Remove to a towel, and the jars will seal and pop as they cool down. Let them sit until they’re room temperature, and do your best to wait four whole weeks before eating any of them.
We bought this okra at Harvest Moon last weekend. But we did have TWO whole okra pods from our garden that got included in one of the jars! Ha.
We grew these tabasco peppers from peppers my aunt gave me. They are the first ones we’ve picked! Should be plenty more where that came from. We’ve had better luck in the pepper department than we have in the okra department.
The Before: Packed jars full of beautiful okra (above) and the After: delicious pickled okra (below).
Author’s recommendation: these are TDF in a bloody mary…
And on that note, happy Friday!