Under the Apron Strings: Hot Pepper Pickled Okra



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.


Equipment needed:

10 pint canning jars, rings and flats

Shallow pan for heating rings and flats


Ingredients

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


Directions
  • 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.





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