Pickled Okra

Sounds peculiar, but these thigns have a lot of uses, from sparking up a salad to looking good in a bloody mary or other cocktail. This is a canning routine, which I’ll assume you know how to execute. (If not, there are many references.)

  • 4 lbs. small (3 inches), whole, unblemished okra
  • 16 large cloves garlic
  • 1 large onion, sliced
  • 16 fresh hot red peppers (or the bottled kind)
  • 1 jar celery seed
  • 1 jar dill weed
  • 1 bunch fennel, tops only, sliced
  • 1 quart vinegar
  • 1/2 cup kosher salt

1. Leave the okra whole, although trim the stem to a minimum. Wash the okra well. Jam them (alternating tip and stem ends) into sterilized canning jars with a couple of cloves of garlic, a few slices of onion, a couple of hot peppers, 1/2 tsp. celery seed, 1/2 tsp. dill weed, and a stick of fennel.

2. Boil a quart of vinegar thinned with a cup of water, and stir in the kosher salt until dissolved.

3. Pour the hot vinegar mixture into the jars to cover the okra. Seal the jars with new lids and store in a pantry.

The okra will be ready to eat after about two months, and will keep a long time unopened.

Makes 8-10 pints.

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