The rain we had a week or so ago really kicked the okra into high gear. I only like it fried, except if it’s pickled. Boiled is too slimy for me.
I tried a canned recipe last year with a slice of lemon in it. It wasn’t my favorite, so I tried another recipe this year. According to the directions you have to let it sit a few weeks, so I finally popped open a jar the other day. This one is better than last year.
If you’re interested, I’ve added this year’s recipe.
• ▢2 pounds okra choose small tender pods (may need more or less than two pounds)
• ▢3 cloves garlic peeled
• ▢3 teaspoons canning salt
• ▢3 teaspoons dill seed
• ▢¾ teaspoon whole peppercorns
• ▢1 ½ cups white vinegar 5% acidity
• ▢1 ½ cups water
• Prepare jars, rings and lids according to standard canning procedure.
• Into the sterile jars, pack as many pods of okra as possible with the tips pointing up.
• To each jar add 1 whole garlic clove, 1 teaspoon of canning salt, 1 teaspoon of dill seed and 1/4 teaspoon of whole peppercorns.
• Finish packing the jars as much as possible with additional okra, tips down, fitting the pods in tightly but take care not to crush the okra.
• Bring the vinegar and water to a boil. Fill jars to within 1/4 inch of the rim.
• Place lids and rings on jars and process in a boiling water bath for 10 minutes.
• Remove jars from the canner and allow them to cool completely.
• Let the pickles sit for 4-6 weeks to achieve the best flavor.
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