In the prequel, I mentioned I thought I’d pickle the extra okra I had in my CSA bag. Well, today, I did it. Maybe.
First I read recipes, none of which, you’ll be shocked to know, was designed to make one half-pint of pickled okra. The recipes also puzzled me a little. Some recommended celery seed. Others called for dill, and others still recommended mustard seed. A relative few included hot peppers. In the end, here’s what I used and did:
Pickled okra—maybe
- 3 ounces fresh okra
- 1/2 anaheim pepper
- 1 clove garlic, peeled
- 1/2 cup white vinegar
- 2 tablespoons water
- 2 tablespoons kosher salt (I didn’t have any pickling salt and wasn’t going to go buy any)
- 1/2 teaspoon celery seed
- 1/2 teaspoon mustard seed
- Wash okra and trim, but leave some of the cap. Wash anaheim and cut crosswise into slices about 1/2 inch thick.
- Boil remaining ingredients 5 minutes in nonreactive vessel. (I used a microwave and glass cup.)
- Place okra in hot, sterile 1/2-pint jar. Pour boiling brine over. Cover with sterile lid and ring. Cool, then refrigerate. Allow to sit 3 weeks before eating. Makes 1/2 pint.
IMPORTANT: This recipe and method hasn’t been approved by any food safety authority, and I can’t vouch for it, either. Try it at your own risk.
So, tune in in three weeks, and I’ll let you know how they turn out. (If anybody reading this is an expert, do let me know if I should call an ambulance before I taste them.)
Joanne // Sep 16, 2007 at 5:41 pm
If you like your okra, don’t worry about this note…but if you’d like another recipe, drop me an email! My pickled okra recipe uses garlic and dill and is designed to sit on the shelf until I’m ready to use it. It’s a big hit in our house!
Pickled okra: Part 2 | foodperson.com // Nov 4, 2007 at 8:15 pm
[...] Today was the day: I opened the okra that I pickled recently. [...]