Crunchy, not slimy, pickled okra to can or keep in the fridge.
A good pickle is all about texture.
It should have a satisfying crunch as you bite into it.
Elise Bauer
It should be firm and crisp.
It should make your eyes light up with delight as you eat it.
This brings me to okra, the poster child of vegetables with texture issues.
Elise Bauer
“Eww, it’s slimy!”
Yes, okra often suffers from slipperiness.
But it all depends on how you prepare it.
Elise Bauer
Cooked fresh into a pickle, like this, it’s not slimy.
Okra Was Made for Pickling
I am convinced that okra makes the best pickles ever.
The inside of an okra pod is somewhat hollow, with tender seeds, but a lot of air.
Elise Bauer
That, and okra just tastes good.
You actually pack the fresh okra into the jars with the pickling spices.
you’re able to water-bath can these for shelf storage.
Elise Bauer
Pickle a Peck of Summer Veg!
You’ll need 4 tablespoons for 4 pint jars of pickles.
Fill the pot with water to the rim of the jars.
Elise Bauer
Bring to a rolling boil and boil for 10 minutes.
Simple Tip!
Do double-check your jars are clean and hot.
Elise Bauer
Wash the lids in hot, soapy water.
While the water is heating in step one, prepare the okra and the spices.
Rinse the okra and trim the stem ends to 1/4 inch.
Elise Bauer
Place all of the pickling spices in a small bowl and stir to combine.
Lay out a clean towel on your counter.
Use canning tongs to remove the jars from the boiling water, emptying the water from the jars.
Elise Bauer
Place the hot jars on the towel on your counter.
Place a lemon slice at the bottom of each jar.
Add a tablespoon of the mixed pickling spices to each jar.
Elise Bauer
Place a peeled garlic clove on top of the spices and lemon.
The top of the okra should come between 1/2 to 1 inch from the rim of the jar.
Pour the hot vinegar mixture over the jars, up to 1/4 inch from the rim of the jars.
Elise Bauer
Run a thin knife between the okra and the jars to dislodge any obvious air bubbles.
No need to heat first, the liquid will get boiled in the hot water bath.
Wipe the rims with a clean damp towel.
Place the lids on jars.
Screw on the lids, firmly, but not too tight.
Place the packed jars back in the pot with water you used to heat the jars.
The water should still be hot.
Because the jars are now full jars, rather than empty, some water will be displaced.
Allow for 1 to 2 inches of water to cover the jars.
Beyond that, you may want to remove excess water.
Bring to a full rolling boil, then boil and process for 15 minutes.
A properly sealed jar can last in a cool closet out of direct sun for about a year.
If any jars do not seal, store them chilled in the refrigerator.
Opened jars should last 1 to 2 months in the refrigerator.
Let sit 24 hours before eating.
