PICKLED OKRA
About 4 pint jars
These are easily among our favorite pickles. Okra skeptics will be pleased to hear that pickled pods are slime-free. Select the freshest okra available, and choose pods that are about the size of a large pinky finger. Larger pods tend to be tough and stringy. Please read about pickling and How to Process.
Prepare a water-bath canner, gather all your canning equipment, and have ready 4 clean, hot pint jars.
Wash and trim the stem ends of:
- 2 pounds small okra pods
Place in the bottom of each jar:
- 2 garlic cloves, peeled and smashed (8 total)
- 1 small dried red chile, such as árbol, broken open (4 total)
- ½ teaspoon dill seeds (2 teaspoons total)
- 3 black peppercorns (12 total)
Pack the okra into the jars, arranging the pods so that one layer has the stem ends facing the bottom of the jar, and a second layer has the stems facing the top to fit more okra in the jars.
Combine in a large saucepan and bring just to a boil, stirring until the salt is dissolved:
- 3 cups cider vinegar
- 3 cups water
- ⅓ cup pickling salt
Ladle into the prepared jars, leaving ½ inch headspace. Remove any trapped air from the jars and adjust the liquid level if needed. Wipe the rims. Place lids on jars and screw on rings until fingertip-tight. Process for 15 minutes. Let cool completely and store as directed.