Sarah’s Okra Pickles

Seasons: 
June, July, August, September

Makes about 6 pint jars

Super easy

Sarah’s Okra Pickles

Ingredients

For 1 Batch(es)

Pickles

  • 12 cup(s) baby okra (no bigger than 4 inches long), woody stem gently removed (avoid cutting into okra cap)
  • 2 dozen pearl onions (substitute 3 medium onions of your choice, sliced), peeled
  • 6 hot peppers
  • 1/2 cup(s) salt (preferably canning salt, but not necessary)
  • 5 cup(s) white vinegar
  • 1/4 cup(s) granulated sugar
  • 2 tablespoon(s) ground turmeric
  • 2 tablespoon(s) mustard seed
  • 1 teaspoon(s) celery seeds
  • 3 heads of garlic, peeled, germ removed
  • 6 fresh dill fronds

Sarah’s Okra Pickles Directions

  1. Combine the okra, onions, peppers and salt and let stand until they begin to release liquid.
  2. Meanwhile, clean and sterilize the jars and lids.
  3. Rinse the okra, onions and peppers. In a large stainless saucepan (or an enameled iron pan) combine the vinegar, sugar and dried spices. Bring to a boil and dissolve the sugar.
  4. Taste the liquid and adjust, if necessary (if you want it sweeter, as is traditional, add more sugar—up to 2 cups total.) Stir in the okra, onions, peppers and garlic and return to a boil. Cook for about 5 minutes, then remove from the heat.
  5. Using a slotted spoon, pack the vegetables into the jars—arranging the pepper slices nicely around the outside for presentation—and add one dill frond (or more) to each jar. Add the liquid to fill—leaving ½- to 1-inch headspace—and poke around in each jar to release any air bubbles. Adjust the liquid if necessary.
  6. Wipe the rims of the jars and apply the lids and bands. (Please consult the USDA’s Complete Guide to Home Canning at nchfp.uga for information on applying lids—it’s a crucial step in preventing botulism.) Place the jars in the canner and add water, making sure there is at least 1 inch of water on top of jars. Cover, bring to a boil and process for 10 minutes. Take the lid off the canner and wait a few minutes, then remove the jars to a cool place. (I put a towel on the countertop and place the jars on top, leaving them to cool untouched for 24 hours.)

Recipe notes

I recommend leaving these pickles alone to get good and happy for a couple of weeks before devouring an entire jar by yourself.


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