Tag Archives: dill

Spicy Pickled Okra

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 | Oysters & Pearls

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.

Fresh Okra | Oysters & Pearls

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.

Homegrown Peppers | Oysters & Pearls

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.

Packing Jars with Okra | Oysters & Pearls

The Before: Packed jars full of beautiful okra (above) and the After: delicious pickled okra (below).

Spicy Pickled Okra Recipe | Oysters & Pearls

Author’s recommendation: these are TDF in a bloody mary…

And on that note, happy Friday!


Harris’s Grandmother’s Pickles

Wheat got this pickle recipe from his friend, Harris, whose grandmother made these pickles.  They are Wheat’s favorite pickles, so naturally I had to make some of them during my pickle making spree on Sunday.

Pickles in Antique Masons | Oysters & Pearls

I was going to try using my antique blue mason jars for these pickles, but then got nervous and backed out.  They made for pretty pictures though!

Harris’s Grandmother’s Pickles

Bring to a boil:

– 1 quart water (4 cups)
– 2 quarts apple cider vinegar (8 cups)
– 1/4 to 1/2 cup pickling salt

Clean and cut pickles into spears.  Place the spears tightly packed into sterilized quart jars (sterilize either in boiling water or in your dishwasher).  Add to each jar:

– 1 clove peeled garlic
– 1/4 teaspoon alum
– 1 teaspoon dill seed or fresh dill weed
– a hot pepper if desired (I used half of a jalapeño and half of a serrano pepper in each jar, simply because we had some, thanks to our Harvest Moon Farm to Table box, and just because we like spicy pickles)

Homegrown Garlic | Oysters & Pearls

Wheat’s aunt grew this fresh garlic and gave me some for pickles.  She informed me that “every self-respecting woman has a garlic bed.”  So you can rest assured that I planted the bottoms in hopes of being a respectable woman and having my own delicious garlic growing one day. ;)

Using a jar funnel, ladle the hot vinegar mixture over the pickles, leaving 1/2 inch of headspace.  Tap jars on the counter to get rid of any air bubbles, and then wipe down jar rims with a damp cloth.  Put on the lids and rings and tighten them.

At this point, you can either process them to seal the jars and have them be shelf-stable, or you can put them in the refrigerator to be refrigerator pickles.  We only have the one fridge, and a whole lot of pickles, so I processed the jars.  To process pickles, bring water in your canning pot to a boil, and make sure each jar of pickles is covered by water by at least an inch.  Boil the pickle jars for 15 minutes.  Remove with a jar lifter and let cool on a towel.  After an hour or two, as the jars cool they should start “popping” and sealing.  Run your finger over each lid to make sure it has sealed, and this may cause any that haven’t sealed to seal immediately. If a jar doesn’t seal at all, refrigerate it immediately and eat those first. :)

Jars Packed | Oysters & Pearls

Do you have a hand-me-down pickle recipe?  Do you prefer dill pickles, spicy pickles, bread and butter… all of the above?  Tell me about it – I’d love to hear!

Hope everyone has a wonderful weekend.  I’m wishing my father-in-law Bruce a Happy Birthday tomorrow!  I’m also wishing my amazing parents a Happy Anniversary!  And to my Daddy, my daddy-in-law, and all of your dads, I wish a very happy Father’s Day!   Lots to celebrate this weekend, and celebrate we will.