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Hot Pickled Okra

September 20, 2009

This past weekend, F. & I went down to Wilmington, NC to visit my grandparents. My grandmother has a vast array of culinary talents, one of them being pickling okra. This past winter I had the pleasure of being introduced to her hot pickled okra, and I fell in love. If you’ve never had okra, you’re in for a treat. When you bite into them, they veribly pop all their slippery seeds about in your mouth. These okra are a real treat! Not to mention a great healthy, salty snack!

gardenaugsept 041We started by sterilizing mason jars, caps and screw rings.




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Fill up your sink with water and submerge the okra to wash them thoroughly. Also, trim each okra with a knife to remove the browned stem where the okra was plucked.


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You will want one large peeled clove of garlic and one small red chili pepper to go into each jar.








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Once the jars are stuffed, they’re ready for the pickling liquid. In a saucepan over high heat bring to a boil 2 cups white distilled vinegar, 1 Quart water, a generous 2 teaspoons dill weed and 1/3 cup salt. Pour the pickling juice to fill each of the jars. If you run out of the liquid, don’t fret and just bring to a boil another batch. Once you’ve filled the jars, cover them with new sterilized jar lids and screw tops.




gardenaugsept 057 Then, process in a hot water bath for 10 minutes. “Process” is a canning term that means to put the cans in boiling water for an amount of time so that the jars will keep indefinitely wherever you’d like to store them. I prefer a closet shelf, but if you’ve got the kitchen cabinet space by all means go for it. You want to wait at least a week for the okra to absorb all the pickley goodness before opening and devouring. And trust me, devouring is pretty much the only option. Once you’ve had one, you’re hooked. Good thing that pickling almost always results in mass quantity.

One Comment leave one →
  1. Fred permalink
    September 24, 2009 11:11 am

    How informative, you make it seem so easy!

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