The Okra is starting to come in and it’s time to think about making Okra Pickles. My husband and our great-niece love these pickles. Since our Great-niece just asked for the recipe, I’m posting it here. It’s very simple but it is important to use fresh picked okra and quality ingredients.
Speaking of fresh picked Okra, I just checked ours and overnight the little baby Okra have grown into 8″ long pods! They are still tender enough for me to slice them into 1/2″ slices and fry them in olive oil until they are crisp; on the menu tonight!
The original pickle recipe came from the Farm Journal’s Freezing & Canning Cookbook: Prize Recipes from the Farms of America, by the Food Editors of Farm Journal, 1973.
My recipe is an adaptation of the original recipe but it’s still coming from a farm here in Nonesuch; our own Birdsong Farm.
DILL PICKLED OKRA
3lbs of young, fresh picked okra, no longer than 4″
4 cups of filtered water or distilled water
2 cups of 5% acid strength Organic Apple Cider Vinegar
1/2 cup canning/pickling salt
3 tsp celery seeds
6 cloves of garlic
6 heads of fresh dill
6 TBL spoons of dill seed
Six pint canning jars heated in boiling water.
Six canning lids that have been heated for 10 minutes in boiling water. Rings to seal the jars.
1. Pierce each whole okra with a fork, a few times. Leave the caps on.
2. Place into each of six sterilized, hot pint jars the following:
1/2 tsp celery seed
1 clove garlic ( preferably a large one)
1 head of fresh dill or 1 TBL of dill seed.
Pack the okra into the jars as straight up as possible.
4. Combine water, vinegar and salt in a 3-4 quart saucepan; bring to boil.
5. Pour the boiling brine over the okra, filling to within 1/4″ of the jar top. Plunge a table knife into the jar to remove bubbles. Wipe the rim.
6. Place a hot lid on the jar. Screw on the lid ring just until you feel resistance.
7. Set the jars on a rack in a canner and process in a boiling water bath 5 minutes. Make sure the water is 1″ over the jars. Start timing the process after the water has returned to a full boil.
After the five minutes of processing, remove the jars and place them on a towel to cool. Enjoy the sound of the lids “pinging” as they seal!
8. Here is the hard part – Let the pickles mellow for about 3-4 weeks before opening the jars. It is worth the wait.
These pickles are great by themselves, with cheese and crackers or served as part of a meal.
Cooking with Love in my Nonesuch Kitchen,
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