★★★★★ 1 vote5
INGREDIENTS, PER JAR
·okra, fresh and washed
·garlic cloves, crushed
·hot peppers such as habanero, jalepeno or serrano (optional)
·ball pickle crisp
1/4 cpickling salt
How to Make Pickled Okra
- Fill a large stockpot 2/3 with hot water, set onto the stove and bring up to a boil. Prepare jars and lids by washing and submerging in the boiling water. Boil 10 minutes. Remove jars from water and set onto a a clean towel. I leave the lids in the hot water while I work on the rest of the recipe.
- In the bottom of each jar, put a 1/2 teaspoon each of dill seed and mustard seed, one clove garlic, CRUSHED if you want a LOT of garlic flavor, if not, just poke a few holes in it. Put the pickle crisp in, according to the size of your jar (1/8 tsp for half pint, 1/4 tsp for pint). If you want your okra spicy, you may choose to put in a jalepeno or habanero, serrano or such. Pack jars with okra and onion, as tightly as possible.
- Bring the sterilizing water back to a boil. Bring the brine ingredients to a boil in a saucepan. Pour slowly over the okra to avoid air bubbles. Remove any that appear with a wooden skewer, just slide it between the jar and okra.
- Wipe the rims of the jars with a damp paper towel and put the lids and rings on. Submerge them in the boiling water and boil for 10 minutes. Remove them to the towel on your counter and let them cool. DO NOT TOUCH THE LIDS. You should hear them all pop within the next 15 minutes. If you have any that don't seal by the next 3 hours, you may choose to try to reprocess them 5 to 10 minutes, OR just store that jar in the fridge. Personally, I do the latter. Any time spent in the boiling water is "cook" time and will make them not be crispy.
- NOTE: I found the 1/4 cup of pickling salt to be a little too much for me. I listed it here because that is how the original recipe by Steve is, HOWEVER, I reduced it to 1/8 cup plus 1 tsp.
Steve's instructions say to let them rest 6 weeks before enjoying them. I'm impatient. My okra sat less than 4 weeks and they were perfect.