Ingredients with Measurements:
- 2 pounds fresh okra
- 2 cups white vinegar
- 2 cups water
- 2 tablespoons salt
- 2 tablespoons sugar
- 2 garlic cloves, peeled
- 2 teaspoons whole black peppercorns
- 2 teaspoons mustard seeds
- 2 bay leaves
Special equipment needed:
- Large pot
- Mason jars with lids
- Canning funnel
- Tongs
Step-by-step instructions:
1. Wash the okra and trim the stems to fit the jars.
2. In a large pot, combine the vinegar, water, salt, and sugar. Bring to a boil and stir until the salt and sugar dissolve.
3. Add the garlic, peppercorns, mustard seeds, and bay leaves to the pot.
4. Pack the okra tightly into the jars, leaving about 1/2 inch of headspace.
5. Using a canning funnel, pour the hot brine over the okra, leaving 1/4 inch of headspace.
6. Wipe the rims of the jars with a clean, damp cloth. Place the lids on the jars and screw on the bands.
7. Process the jars in a boiling water bath for 10 minutes.
8. Remove the jars from the water bath with tongs and let them cool on a towel.
9. Store the jars in a cool, dark place for at least 2 weeks before opening.
Time:
Preparation time: 30 minutes
Cooking time: 10 minutes
Temperature:
Boiling water bath
Serving size:
Makes 4-5 pint jars
Nutritional information:
Serving size: 1/2 cup
Calories: 10
Fat: 0g
Carbohydrates: 2g
Protein: 1g
Sodium: 590mg
Substitutions for ingredients:
- Apple cider vinegar can be used instead of white vinegar.
- Honey can be used instead of sugar.
- Red pepper flakes can be added for a spicy kick.
Variations:
- Add sliced onions or hot peppers to the jars for extra flavor.
- Use different spices, such as dill or coriander seeds.
- Use different types of vinegar, such as rice vinegar or balsamic vinegar.
Tips and tricks:
- Use fresh, firm okra for the best results.
- Sterilize the jars before using them to prevent contamination.
- Make sure the jars are completely covered with water during the boiling water bath.
- Let the jars cool completely before storing them.
Storage instructions:
Store the jars in a cool, dark place for up to 1 year.
Reheating instructions:
The pickled okra can be eaten cold or heated up in a skillet.
Presentation ideas:
Serve the pickled okra on a platter with other pickled vegetables.
Garnishes:
Garnish with fresh herbs, such as parsley or cilantro.
Pairings:
Serve with grilled meats or as a snack with crackers and cheese.
Suggested side dishes:
Serve with a salad or roasted vegetables.
Troubleshooting advice:
If the jars don't seal properly, store them in the refrigerator and use within a few weeks.
Food safety advice:
Follow proper canning procedures to prevent contamination.
Food history:
Pickled okra is a traditional Southern dish that dates back to the 1800s.
Flavor profiles:
The pickled okra has a tangy, slightly spicy flavor.
Serving suggestions:
Serve as a side dish or snack.
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