Canning Pickled Okra
Yum!
When I was little I remember my Grandmother canning everything. Vegetables, tomatoes, pickles and relishes. I always thought that her back pantry looked so pretty with all the jars lined up on the shelves.
Today I see my mother-in-law doing the same thing with the vegetables from her own garden, along with jams, pickles and sauerkraut. One thing I remember thinking thru the years was....
"it sure looks like a lot of work"!
Visiting local farmers markets is a good way to purchase these homemade goodies. While visiting one of said markets my hubby went on a buying spree of pickled okra. He bought 4 different jars and loved them. After finishing his last jar he says " I think you would be able to make this". Whaat?! Me canning vegetables? Not sure about that. But, I have this weird desire to do things that make my husband happy, I know, right? So, Pickled Okra here I come!
What you need:
1/2 bushel of fresh okra
12 pint mason jars and 8 quart jars (give or take)
bands and lids
fresh green chiles
garlic cloves
dried dill weed
8 cups of white vinegar
8 cups of water
2 tblsp suar
1 c salt
Canning is a science and if you have never done it please do some research first. I think its important to keep your work area clean and wash your hands often.
Two websites I recommend are...
freshpreserving.com by Ball canning jars and marthastewart.com
I purchased a 1/2 bushel of fresh okra from my local produce guy, cost me about $25. These are medium size which are good, but the smaller the better. The smaller they are the more tender they are. If you get very large okra they tend to be crunchy and woody. Although maybe you would prefer them more crunchy.
Wash okra well. If stems are long cut them off but leave the cap on.
Boil your clean jars right side up for 15 minutes. I used my turkey frier and did that part outside. In the meantime wash and sanitize your lids and bands and leave them in the hot water until your ready to use them.
When your jars are ready bring them in and line them up on clean towels. Tip: Use clean towels to protect your countertops from heat and to catch any spills. Makes clean up easier too.
To each jar add 1/2 green chile and 1 garlic clove. Note:I have used both whole garlic cloves and minced garlic both had same results so take your pick. Pack the jars with okra. My packing had no pattern. I did some stem up some stem down.
Pack the jar as tight as possible. Leave 3/4 " space at the top.
Bring to a boil the vinegar, water, sugar and salt. Remove from heat and add 1 cup of dried dill weed.
Fill each jar with hot vinegar mix leaving 1/2" space at the top. Run a butter knife along the inside edge of the jar to remove air bubbles. Wipe the mouths of the jars with a clean damp cloth. Top the jars with the lids and bands tightening the band firmly but without forcing them. Add your jars to the pot, right side up this time, being sure the water covers the jars at least 2". Boil for 10 minutes. Tip: the water doesn't have to be boiling when you add the jars but be sure its somewhere close to hot.
Remove jars from hot water and place back on towels. Let stand for 24 hours. Check cooled jars for the slight indentation in the lids that indicates you have a good seal. If you hear the lid pop when you push up and down it didn't seal. Don't worry if you have a couple its fairly common. The last batch of 18 jars I did, 2 did not seal. Just store them in the fridge and eat those first. Store the sealed jars in a cool dry place. My husband will open a jar just after 24 hours or so (so impatient) but the longer they sit the more flavorful they become.
Wow that actually wasn't that hard! I have done two batches so far with great success. My husband is happy along with some friends and neighbors that we have shared with and I can now say, Yes! I have done a little canning myself.
Comments and Tips: The pickling recipe can vary a lot so adjust it to your own taste. Most recipes called for fresh dill. I used dried just cause it was easier. It was also easier to add the dill to the liquid instead of directly in the jar. I found that the dill clumped at the bottom of the jar and I had to shake it loose. Don't like hot chile peppers, leave them out. Use red pepper flakes if that's easier for you. Add more sugar if you want to cut the acid of the vinegar, just remember the diabetics in the family. I think you get the idea, I could write on and on about additions or exchanges to the recipe.
In closing: Pickled Okra was a success! Next summer I will be making more. Until next time.....
Have a very Blessed Day!
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