pickled bill aka okra

Irisa avatar
By Irisa Raina 9
from New Iberia, LA

This was my first attempt at making okra for my husband. I made these about a year ago. I know that the ingredients may sound strange { but remember I don’t do normal } ha ha ha. One jar went to work with my husband and he told me they were gone very quickly~ I use rice vinegar because it’s less acidic than regular vinegar. If you’re not a fan of spicy foods, you can change up the kinds of peppers you use, or the amounts. I always save all my pickle juice from all kinds of pickles. You can do so much with it. If you have any leftover brine discard it.

serves Yields 2 jars
prep time 20 Min
method No-Cook or Other

Ingredients For pickled bill aka okra

  • roughly 2 pounds of fresh okra
  • enough water to cover them completely
  • 2 tablespoons coarse kosher salt
  • 1 cup rice vinegar
  • 5 & ½ cups water
  • 2 cups turbinado sugar { dry measuring cup not liquid }
  • 2 tablespoons coarse kosher salt
  • juice from a 24 ounce jar bread and butter pickles
  • 6 large cloves garlic { 3 per jar }
  • 2 sweet peppers use whatever color you’d like i used one red and gold
  • 2 red onions { 1 per jar sliced into ¼ inch pieces}
  • 2 large jalapeños sliced { one per jar }
  • 6 fresh hot peppers of your choice { 3 per jar } i used habanero keeping them whole, just make a slit into each one

How To Make pickled bill aka okra

  • 1
    Bring the water and salt to a rolling boil, rinse the okra and blanch them { 1 pound at a time } in salted water for 30 seconds, remove and place in cold water to stop the cooking. Bring the water up to a rolling boil again and do the last of the okra.
  • 2
    Wash & dry the peppers and cut them into strips. Cut the red onions into slices. Slice the jalapeños. Make a slit in each habanero pepper. When handling hot peppers make sure to wash your hands as soon as you are done. Bring the vinegar, water, sugar, kosher salt to boil. When it has come to a boil turn it off and add the bread & butter juice and stir,then add the whole garlic bulbs, cool the brine completely.
  • 3
    Make sure the jars, lids and rings are clean.
  • 4
    Put one habanero pepper on the bottom of each jar, add some of the garlic in between the layers, then start layering the okra, red & gold peppers, jalapeños and add the habanero in the middle and at the top.
  • 5
    Once you have all the ingredients in the jars pour the brine over both of the jars. Bring the brine to ¼ inch from the top.
  • 6
    Make sure you wipe the rim of the jars clean and you release any bubbles by running a knife all around. Put your lid and rings on.
  • 7
    Let these sit in the back of the refrigerator for at least 2 weeks turning them often….and enjoy!