Thursday, October 23, 2008

Pickled Okra

As I mentioned before, I made some pickled okra. I can't tell you if it's good, since it'll be a couple weeks before I get to crack open a jar and eat it. It looks yummy, though, and I'm ready to eat it.

1 pound okra
1 cup water
1 cup white vinegar
1/8 cup kosher salt

2 pint jars

In each jar: (this is PER jar, not total)

1/2 teaspoon mustard seeds
1/2 teaspoon dill weed
1/4 teaspoon dill seed
pinch dried chile flakes
1 clove garlic
1/4 teaspoon black peppercorns

Sterilize your jars. In each jar, put the spice combo listed above (and feel free to add anything to your own tastes too, such as coriander seed, allspice, what-have-you). Pack the okra tightly into each jar, alternating right-side-up and upside-down. Smoosh them on in there, seriously. About a half pound per jar. Bring the salt, vinegar and water to a boil, then pour into the jars, leaving about a half inch of headspace. Process in a water bath for 10-15 minutes (at sea level to 1000 ft). Makes 2 pints.

2 comments:

  1. Yes, it was amazing. Perfect for bloody mary's, too.

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