Pickled Okra was always presented for Sunday lunch as an addition to a relish tray alongside its garden friends: Refrigerated Sweet Beet Pickles (page 146 of Servin’ Up Summer) and Zucchini Relish (page 147). Certainly, Hot Pepper Pickled Okra would not have been served with a Bloody Mary at Grandmommie’s house, but today it is a delicious addition to that celebratory drink as an accompaniment to vodka and Mama’s Tomato Juice (page 154). I find it the star on charcuterie trays that I prepare for entertaining friends and family.
10 pint canning jars, rings and flats
Shallow pan for heating rings and flats
4 pounds small tender okra, washed, leaving short
stems on pods
10 pods of red hot peppers
10 garlic cloves, peeled
5 teaspoons dill seeds
8 cups white vinegar
3/4 cup canning salt
1 cup water
Place jars in 200-degree oven to heat until time to fill.
Place assembled rings and flats in shallow pan with boiling water to heat.
Pack whole pods of okra into hot jars.
Place 1 clove garlic, 1 pepper and 1/3 teaspoon of dill seeds into each jar.
In a sauce pan, add vinegar, salt and water.
Bring to a boil and pour over okra, leaving 1/2 inch headspace.
Seal immediately with hot lids. You will hear the sound of popping as the jars begin to seal.
Let stand for 6 to 8 weeks before eating.
Chill in refrigerator prior to opening.
After opening, any uneaten okra will keep refrigerated up to 2 months.