3 1/2 lb medium sized okra
3 cups water
2 1/2 cups white vinegar
1/2 cup apple cider vinegar
1/4 cup pickling salt
2/3 cup minced dill
6 large cloves garlic
6 teaspoons chipotle flakes
3 teaspoons yellow mustard seeds
1 1/2 teaspoons celery seed
Bring the water, vinegars and salt to a boil. Prep the lids/jars. I highly recommend using wide mouth jars. Okra is bulky and I was able to fit more in the wide mouth jars than the regular ones. Fill each jar tightly with okra. Evenly divide all of the spices and garlic between 6 pint jars. Top with dill.
Pour in the boiling vinegar mixture, leaving 1/2 inch headspace. Poke down any okra that has floated too close to the top. Close the jars and process for 10 minutes in a hot water bath. Allow to sit at least one week before eating.
Yield: about 6 pints
Note: A great source for canning information is the Blue Book guide to preserving. I highly recommend it for learning how to can. Here is a bunch of other canning books and equipment I find useful.
While September is mildly depressing between memories of heading back to school and the knowledge that fall and its bitter cousin, winter is just around the corner, I do like September’s produce. A lot of my summer favorites (peaches, nectarines, plums, tomatoes, berries) are still available but I am also able to find winter squash, Brussels sprouts, apples, pears and some of the best okra I’ve seen in ages. I know okra is some what polarizing but I love it. Cooked (or pickled) properly, it doesn’t have any of the dread producing ooze and is incredibly fresh and crisp. This recipe is some what nontraditional but I love anything smoky spicy so I used chipotle pepper flakes rather than red and it added a whole new level of flavor to the okra. I added celery and mustard seed because they are two of my favorite spices and I think they added a fresh flavor which is always welcome when canning.
I love pickled okra…great in Bloody Mary's like they used to serve at Golden West in Hampden. Unfortunately, it doesn't grow so well out here in cooler Oregon. The red-hued kind makes especially pretty pickles.
These photos are just gorgeous.
I love okra. I've never had pickled okra before though. I think my hubby would absoultely love this. Yet another recipe to add to my to make list. Going to try your garlic and black pepper crust this weekend.
Love me some pickled okra! This sounds so lovely.