The Bohemian's Pickled Okra
Ingredients
Dill heads or dill seed
Garlic, peeled
Jalapeño or serrano peppers, optional
2 qts. water
2 qts. apple cider vinegar
1 c. canning salt
Wide-mouth, pint-size canning jars, lids and bands
Methods/steps
Pack whole okra into sterilized jars. Laying the jars on their sides can ease packing. Add to each jar a head of dill (or 1 tablespoon dill seed), a clove of garlic and a pepper.
Make a brine of water, vinegar and salt, and bring to a boil. Pour hot solution over okra in jars, leaving ¼ inch of headspace. Wipe off jar rims, add lids and secure in place with bands.
Process in a boiling water bath for 10 minutes. Sealed jars will give off a nice "plink" sound once removed from the water. If a jar fails to seal, refrigerate it until ready to eat.
Ready in 4–6 weeks. Refrigerate after opening. Perfect for summer barbecues!
Welcome to Edible Austin. We are a quarterly publication promoting local food in Austin and Central Texas. To subscribe to our newsletter click on the link below, so you won't miss a single delicious detail. To read previous newsletters, click here.
Stay Connected
