Pickled Okra
This pickled okra recipe combines the tangy flavors of cider vinegar and aromatic spices to create a delightful treat. The vibrant colors and crisp texture of the okra make these pickles not only delicious but also visually appealing. Prepare a batch to enjoy as a flavorful side dish or as a savory snack straight from the jar.
— Constant Cookbook
Ingredients
- 3 1/2 cups cider vinegar (5 percent acidity)
- 2 Tbs. plus 1 tsp. kosher salt
- 2 Tbs. mustard seeds
- 1 Tbs. cumin seeds
- 6 dried whole chilies
- 24 garlic cloves
- 3 lb. okra, stem ends trimmed
Instructions
- Have ready 6 hot, sterilized one-pint jars and their lids.
- In a large nonreactive saucepan, combine the vinegar and salt. Add 3 1/2 cups water, set over medium-high heat and bring to a boil, stirring to dissolve the salt.
- Meanwhile, in each jar, put 1 tsp. mustard seeds, 1/2 tsp. cumin seeds, 1 chili and 4 garlic cloves. Tightly pack the okra, stem ends up, into the jars to within 3/4 inch of the rims.
- Ladle the hot brine into the jars, leaving 1/2 inch of headspace. Remove any air bubbles and adjust the headspace, if necessary. Wipe the rims clean and seal tightly with the lids.
- Process the jars in a boiling-water bath for 7 minutes. Let the jars stand undisturbed for 24 hours and then set them aside for 2 weeks for the flavors to develop. The sealed jars can be stored in a cool, dark place for up to 1 year. If a seal has failed, store the jar in the refrigerator for up to 1 week. Makes 6 one-pint jars.
- Adapted from <i>The Art of Preserving,</i> by Lisa Atwood, Rebecca Courchesne &amp; Rick Field (Weldon Owen, 2010).
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