Ingredients with Measurements:
- 2 pounds fresh okra
- 2 cups white vinegar
- 2 cups water
- 1/4 cup pickling salt
- 2 tablespoons sugar
- 4 garlic cloves, peeled
- 2 teaspoons mustard seeds
- 2 teaspoons dill seeds
- 2 teaspoons red pepper flakes
Special equipment needed:
- 2-quart canning jars with lids and bands
- Large pot for boiling water
Step-by-step instructions:
1. Wash the okra and trim the stems to fit the jars.
2. In a large pot, bring the vinegar, water, pickling salt, and sugar to a boil.
3. In each jar, place 2 garlic cloves, 1 teaspoon mustard seeds, 1 teaspoon dill seeds, and 1 teaspoon red pepper flakes.
4. Pack the okra tightly into the jars, leaving 1/2 inch of headspace.
5. Pour the hot pickling liquid over the okra, leaving 1/2 inch of headspace.
6. Remove any air bubbles by gently tapping the jars on a flat surface.
7. Wipe the rims of the jars with a clean, damp cloth.
8. Place the lids and bands on the jars and tighten until just finger-tight.
9. Process the jars in a boiling water bath for 10 minutes.
10. Remove the jars from the water and let them cool on a towel.
11. Once cooled, check the seals by pressing down on the center of the lid. If it doesn't pop back up, the jar is sealed.
- Time:
Preparation time: 30 minutes
- Cooking time: 10 minutes
Temperature:
- Boiling water bath: 212°F (100°C)
Serving size:
- Makes 2 quarts
Nutritional information:
- Serving size: 1/4 cup
- Calories: 10
- Total fat: 0g
- Sodium: 290mg
- Total carbohydrates: 2g
- Dietary fiber: 1g
- Sugars: 1g
- Protein: 1g
Substitutions for ingredients:
- White vinegar can be substituted with apple cider vinegar or rice vinegar.
- Pickling salt can be substituted with kosher salt or sea salt.
- Red pepper flakes can be substituted with cayenne pepper or hot sauce.
Variations:
- Add sliced jalapeños or habaneros for extra heat.
- Use different spices such as coriander seeds or bay leaves.
- Add sliced onions or carrots for more flavor.
Tips and tricks:
- Use fresh okra for the best results.
- Make sure the jars and lids are clean and sterilized before using.
- Let the jars sit for at least 2 weeks before opening to allow the flavors to develop.
Storage instructions:
- Store the jars in a cool, dark place for up to 1 year.
Reheating instructions:
- These pickled okra are meant to be eaten cold, straight out of the jar.
Presentation ideas:
- Serve the pickled okra on a charcuterie board with cheese and crackers.
- Use them as a garnish for Bloody Marys or other cocktails.
Garnishes:
- Fresh herbs such as parsley or cilantro.
Pairings:
- Serve with grilled meats or sandwiches.
Suggested side dishes:
- Coleslaw or potato salad.
Troubleshooting advice:
- If the jars don't seal properly, refrigerate them and eat within a few weeks.
Food safety advice:
- Make sure to follow proper canning procedures to prevent botulism.
- If the jars show any signs of spoilage, such as mold or an off smell, do not eat the contents.
Food history:
- Pickled okra is a traditional Southern dish that dates back to the 19th century.
Flavor profiles:
- Tangy, spicy, and slightly sweet.
Serving suggestions:
- Serve as a snack or appetizer.
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