My okra plants are taller than me…ya, not hard to do, but still impressive to me. Coming from Oklahoma, I looooove me some fried okra. But I wanted to find better and healthier recipes for preparing okra. With a bumper crop of okra, I have been trying to find different ways to preserve them. I have frozen nearly four gallon bags of these puppies, waiting to make gumbo this fall. I decided to try my hand at pickling okra also.
These are a fabulous snack and pretty too! It’s a lot easier than you would think. The smaller okra pods work best, but as you can see from my photos, I allowed my okra to get a little too big and went ahead and used them anyways. They just aren’t as tender as the babies, but they still are tasty tasty. I used the recipe from my Ball Preserving book. They even have a homemade ketchup recipe in there….mmmm…tempting.
Pickled Okra by Ball’s Guide to Preserving
- 3 1/2 pounds small okra pods
- 1/2 cup canning salt (I use kosher salt)
- 2 tsp dill seed
- 3 cups water
- 3 cups vinegar
- 4 cloves garlic
- 2 small hot red peppers, cut in half (or 1 to 2 tsp red pepper flakes)