Friday, November 19, 2010


Something I've never had until moving to the south is okra.  Gardeners who grow it say it's one of the easiest things to grow around here.  Judging by the overflowing bushels of the stuff every week at Sandra's farm, I would guess that to be no lie!

The classic way to prepare okra is to deep fry it.  That's all well and good, but I searched for a healthier way to use it.  I tried roasting it in various iterations (with garlic, with cherry tomatoes....) and didn't really come up with a way to use it that my family would eat.

Until..... my neighbor shared a jar of pickled okra with me.  It's yummy!  And Bridget loves it!  Time to pickle my own okra, and teach Missy B in the process!

Into the bottom of each jar goes mustard seed, dill, crushed garlic, one fresh jalepeno and one dried red chili.

The pickling liquid is equal parts cider vinegar and water and a whole bunch of pickling salt.  Packing the okra in the jars was a bit of a challenge.  I don't like to use wide-mouth jars so that my canning rings are interchangeable amongst my smaller jelly jars.  But, by alternating big end and little end, and starting with the largest okra pods first, we got the jars stuffed tightly.

Ladle in the hot pickling liquid, and drop them in boiling water to process for 10 minutes and voila!  Pickles!  Bridget loves them in her lunch and I hope we've made enough to get through the winter.

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