But then (!!!) I saw it in the grocery store as a fresh produce. I was so tempted to just buy a bunch of okra but I was all "but it isn't pickled". For the record, pickling is super easy. So I finally bought some okra and looked up how to pickle things.
Other than preparing the jars, there's a bunch of vinegar involved which is the essence of pickling. I wanted a little spice to my okra so added some red pepper flakes. The recipe I looked up called for some garlic and dill which couldn't hurt.
The jars of pickled okra were set to pickle for two weeks. Then I tested one jar which opened with a satisfying 'pop' of the seal. Sterilization success! The pickled okra was quite tasty, with just the right amount of kick. But I left the other jar for a few more days to see what that pickling would do.
This is officially on the homemade gift giving list, I wonder if okra can be found in winter....
- 1 lb. of fresh okra, stems trimmed
- 1 clove of garlic per jar
- 3-4 sprigs of fresh dill per jar
- Sprinkle of red pepper flakes, amount depends on your spice preference
- 1 cup of white vinegar
- 1 cup of water
- Pinch of salt
- Wash your jars and lids in warm, soapy water. Sterilize your canning jars by placing in a pot and covering with water. Bring the water to a boil. Make sure that you also have the lids in there too! Carefully remove with tongs and set aside.
- In a medium sauce pan (could be the same one you used for the jars), bring the vinegar, salt and water to a boil.
- While that's boiling, place the garlic, dill and red pepper flakes in the mason jars. Evenly distribute these ingredients.
- After trimming the stems of the okra, place them in the jars, alternating the direction to fit more in.
- Pour the hot vinegar mixture into the jars, over the okra, until the jar is almost full. You don't want to fill to the brim.
- Tighten the jar lids in place and store in a dark place for 2-3 weeks. When you open the jars, you want to hear a little 'pop' from the seal breaking.
- Refrigerate once you open the jars.
There's definitely a lot of different spices you can add to your okra. A bunch of recipes call for mustard seeds instead of red pepper flakes so have fun and experiment!