Wednesday, August 17, 2011

Pickled Okra








Tell me if they are really that GOOD!

I've always heard that pickled okra is the way to convert okra haters to lovers. I never had enough to pickle. I grow one okra plant, which gives me an okra a day... which is lovely, but not enough if I want to pickle/ can them.

One day, an assistant of my florist was so kind to bring me a WHOLE BAG of freshly picked Okra. She says she has about 30 okra plants! I went out to Walmart and bought a dozen of caning jars, went out and bought mustard seeds (was unable to find dill seed:() and other ingredients that I usually don't have in my pantry.

I have to wait a week to taste... I am excited and scared at the same time. What if this taste terrible? What have I done? Wasted a whole bag of perfectly good Okra.... But I HAVE read numerous articles and blogs about pickled Okra and they ALL say wonderful things. So let's keep our fingers crossed! (also, I used some organic unfiltered white vinegar... not sure if that was OK)






I will post again with the verdict!


Recipe was taken from many different sources and I made it my own.

5 sterilized canning jars
2 lbs Okra
1 quart white vinegar
1/2 cup salt
3 Tbsp sugar
2 Tbsp Mustard seed
5 sprigs of fresh dill
10 cloves of garlic, smashed
5 chilli (I used serrano for three and red dried whole chilli for the other two)

1. I distributed the Okras into five jars. (now I realize that I should have just packed them from the bottom to top because after putting in the vinegar mixture, it is floating on top and I feel wasteful)
2. in each jar, I put in two cloves of smashed garlic, a chilli, cut in half, and a sprig of fresh dill.
3. bring the vinegar, sugar, mustard seed, and salt to a boil. Then pour the mixture into each jar just to show the 1/4 of the jar top. Seal the jars.
4. place the sealed jars in warm water. make sure the jars are covered by at least 1 inch of water. bring the whole thing to a boil. let it boil for 10 minutes, then take it out onto a towed surface. let it stand for 24 hours or so. When it is really SEALED, you will hear a "ping" sound. the lid should be concave. if it does not seal properly, the Okra needs to be eaten within two weeks or so.



SO........ It's been a week (almost.) So I had one. Maybe my expectation was too high, but these pickled Okra taste like... a pickle. OF COURSE! I made PICKLED OKRA. I guess the reason I like Okra so much is because of their delicate taste and their slime. Both was lost by pickling. So while pickling them might make haters convert, if you love Okra the way they are, you might find them less appealing. Don't get me wrong, it tastes good, like any pickles are tasty and is one of our guilty pleasures :)




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