Thursday, September 15, 2011

Pickled Okra Recipe

We've been pickling okra in the south since Granny was a girl. And no wonder: It's a versatile gem loaded with flavor. Serve it all by itself or bobbing in an ice cold bloody mary. Or get really uptown by stuffing pickled pods with cream cheese and wrapping in prosciutto. If you didn't inhert the family recipe, here's a good one to try.

Pickled Okra


1 qt white vinegar
1/2 cup salt, (pickling salt)
1 cup water
fresh okra
dill seed
hot red peppers
hot green peppers
garlic cloves


Place 1/2 teaspoon dill seed in bottom of each sterilized pint jar. Pack washed fresh okra as tightly as possible in each jar being careful not to bruise the okra. Add 1/2 t dill seed, 1 hot green pepper, 1 hot red pepper and 1 clove of garlic to each jar. Bring to boil the vinegar, water, and salt. Cover okra with hot mixture. Seal jars and process in boiling water bath according to jar manufacturer's instructions. Allow to stand two weeks. Chill before serving.

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