Pickled Okra - Tangy, crunchy vegetables

Welcome fellow spice enthusiasts and preservationists to a delightful recipe straight from the Outdoors and Country Living kitchen – Spicy Pickled Okra! If your palate leans towards the fiery side of flavors, this recipe will be right up your alley. However, for those with a gentler taste for heat, feel free to tweak the spiciness to your comfort. This pickled okra concoction serves as an excellent snack or a vibrant addition to any relish tray, especially during the festive season. Let's dive into the art of pickling with this homegrown specialty.

Ingredients:

- 5 pounds of fresh okra

- 8 tablespoons mustard seeds

- 4 tablespoons red pepper flakes (optional for less heat)

- 4 teaspoons fennel seeds

- 2 tablespoons celery seeds

- 2 tablespoons black peppercorns

- 2 tablespoons dill seeds

- Fresh lemon slices (one slice per pint jar)

- Variety of hot peppers sliced (such as jalapeños or cayenne, to taste)

- Minced garlic (1 teaspoon per pint jar)

- White vinegar (amount as needed per pint jar)

- Water (amount as needed per pint jar)

- Salt (1 teaspoon per pint jar)

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Servings: 16 pints

Equipment:

- Pint jars with lids

- Large pot

- Canning tools

- Knife

- Cutting board

Instructions:

1. Begin by sorting through your okra. For canning in pint jars, select the best-sized pieces. Wash thoroughly and trim the tops to about a quarter inch or slightly less. Save larger pieces for other dishes.

2. Create a homemade pickling spice mixture by combining mustard seeds, red pepper flakes, fennel seeds, celery seeds, black peppercorns, and dill seeds in a mixing bowl. Adjust the red pepper flakes according to spice preference.

3. At the bottom of each sterilized pint jar, place one slice of fresh lemon, cut to about a quarter inch thick. It is important to use lemons that fit well within the jars.

4. To each jar, add 1 tablespoon of the mixed homemade pickling spice.

5. Add 1 teaspoon of minced garlic to each jar. If you don’t have fresh garlic on hand, the minced garlic from the store works perfectly.

6. Begin packing your okra into the jars, alternating the direction of the tops to maximize space.

7. Insert one or two hot peppers of our choice per jar, depending on desired heat levels.

8. Prepare your canning liquid by mixing white vinegar, water, and salt. The ratio typically involves equal parts vinegar to water with a teaspoon of salt per pint.

9. Pour the canning liquid over the okra, ensuring to cover them entirely while leaving a half-inch headspace at the top of each jar.

10. Wipe the rims clean and seal the jars with their lids. Process the jars in a boiling water canner for 10 minutes.

11. After processing, remove the jars from the canner and let them sit undisturbed for 24 hours. Check the seals, label them with the date, and store in a cool, dark place.

Cooking Tips:

- For the crispiest pickled okra, ensure that you do not over trim the tops, as cutting too much may release excess slime, affecting the texture of the final product.

- Always follow proper canning guidelines to ensure food safety.

This recipe is attributed to Outdoors and Country Living and their YouTube channel: https://www.youtube.com/@OutdoorsandCountryLiving.

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Pickled Okra - Tangy, crunchy vegetables