My father-in-law has been asking me about pickled okra. Sounds weird, doesn’t it? I mean, many people don’t like okra anyway; add the word “pickled” and it takes the weirdness to a whole new level.
I like to prepare okra using my no-slime recipe, but I couldn’t get the idea of pickling okra out of my head.
Okra season is about over for me, but I did find a few pods and decided to make a small batch and try them. Nothing ventured, nothing gained, right?
I modified and adapted the pickled okra recipe from Southern Living to make just one half pint, and also changed the seasonings a bit. I did not alter the ratio of vinegar and water, though.
Here’s the recipe and process-pretty easy!
Bring to a gentle boil: 1/2 cup white vinegar, 1/2 cup water, 1 tablespoon canning salt, and 1 teaspoon sugar.
While you are bringing the solution to a boil, pack the jar with a clove of garlic, a half teaspoon of dill seeds, and as many tender okra pods as you can possibly cram in the jar. The okra will soften and shrink during the canning process, so cram as much as you can in the jar.
Carefully pour the boiling solution into the jar, cover, and process in boiling water bath for 10 minutes.
Try these as an interesting addition to a relish tray! Sure to be a conversation piece. This is another way to make okra without the slime.
Maybe next year I’ll plant less tomatoes and more okra! Shocking, yes, I know.
Have you ever had pickled okra? Would you be brave enough to try one?