Crunchy, juicy, and vinegary, pickled okra is good enough to eat all by itself, but it also makes a handsome garnish for Wendy’s Bloody Marys (page 28), Herb Deviled Eggs (page 10), or antipasto platters.
Recipe information
Yield
makes about 6 pints
Ingredients
Preparation
Step 1
If preserving the okra, sterilize six 1-pint heat-tempered canning jars (see Know-how, page 291).
Step 2
To each jar, add 2 chile peppers, 2 dill sprigs, 2 garlic cloves, 2 or 3 carrot sticks, and 1/2 teaspoon of the dill seeds. Tightly pack the okra in the hot jars, leaving about 1/2 inch of headspace to ensure a proper seal.
Step 3
Combine the vinegar, water, and salt in a large saucepan and bring to a boil, stirring to dissolve the salt. Pour the hot liquid over the okra, maintaining the 1/2-inch headspace.
Step 4
For refrigerator pickles, seal the jars tightly and refrigerate for 2 weeks to allow the flavors to develop before serving. Store in the refrigerator until ready to serve, or for up to 1 month.
Step 5
For preserved pickles, process in a hot water bath for about 20 minutes to vacuum-seal (see Know-how, page 291). Let cool to room temperature, check the seal, and store in a cool, dark place for at least 2 weeks to allow the flavors to develop before serving, or for up to 6 months. Refrigerate after opening.
Sara’s Swaps
Step 6
Give vodka or gin dirty martinis (shaken, not stirred) a Southern twang by adding a splash of pickled okra brine in place of olive brine and garnishing each with 1 or 2 spears of pickled okra.
