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Pickled Okra

Courtesy of Bon Appetit, Ya’ll (Ten Speed Press, 2008) by Chef Virginia Willis
4 small dried chilies, divided
4 teaspoons yellow mustard seed, divided
1 teaspoon whole black peppercorns, divided
8 cloves garlic, peeled, divided
2 pounds medium okra pods, washed, stems trimmed to ½ inch
4 cups distilled white vinegar
2 cups water
2 tablespoons pickling salt (a fine-grain, additive-free salt that should be labeled "pickling salt"—using regular iodized/sea salt will make the liquid cloudy and the pickles will turn dark)
Place 1 chili, ½ teaspoon mustard seed, ¼ teaspoon peppercorns and 2 cloves of garlic in the bottom of each of the 4 sterilized pint-sized canning jars. Divide okra evenly among the jars, placing pods vertically, alternating stems up and down.

In a medium sauce pan over medium heat, bring the vinegar, water and salt to a boil. Once boiling, carefully pour the liquid over the okra in jars, leaving ¼ inch of space between the top of the liquid and the lid. Seal the jars and sterilize in a pot of boiling water for 15 minutes.

The jars can be stored for up to one year, consume contents of opened jars within one month.
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