Pickled Okra

Adapted from {\em The Memphis Cookbook}, Junior League of Memphis, 1980, and {\em ``Seems like I done it this a-way''}, Cleo Stiles Bryan, Tahlequah Printing \& Office Supply, 1976.

You have to make sure that the okra is fresh. Straight from the garden is best; straight from the farm stand is next. Scale the recipe accordingly --- this will fill 12 pint jars if they are packed well.

Ingredients

Many fresh okra -- leave the caps on
1.5 quarts white vinegar
1.5 quarts water
1 scant cup of salt
1 pea-sized piece of alum
1 clove garlic per pint jar
1 teaspoon dill seeds per pint jar
1 dried hot pepper per jar, or more if hotter is desired (I found that 2 chopped fresh jalapenos worked well -- not too hot, not too bland. More works fine if you like it hot)

Directions

Wash and trim okra (leaving the caps on) and soak in ice water for 24 hours. The next day, sterilize the jars, and put the garlic, dill and peppers in the bottom. Rinse off the okra, and pack the jars, alternating the ends of the okra. Pack firmly, but without crushing the okra to much -- they will shrink when it's over. Also, make sure that you don't leave any stems protruding up so that the seal can't form with suction. Bring the liquids, salt and alum to a boil, and keep at a slow boil or 10 to 15 minutes, but not much more. Pour solution into the jars, leaving 1/4 inch headroom. Process in a boiling water bath for 10 minutes and let seal. Let them sit for at least two weeks before eating. Refrigerate before eating.

Comments

You can use carrot strips, celery, green beans or hot peppers if you want to pack the jars tighter. They come out ok, but not as good as the okra.

Jim Plank

Recipe Home Page