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Pickling Okra

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I just tried some Talk o' Texas' "Hot" Okra and thought between noshings, "Hmm. This is doable."

The recipes I've reviewed a pretty evenly split on blanching the okra vs. simply putting it in raw. Which is better since I'm pretty sure I'd not enjoy a flop on either end. :)

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  1. Are you looking at canning recipes, or refrigerator pickles? I make quite a bit of pickled okra every year, using the recipe in the "Ball Blue Book" - pack raw okra in sterile jars, add garlic and red peppers, cover with water/vinegar/salt solution, remove air bubbles gently, and process for 15 minutes (pint jars) in boiling-water bath canner. These will keep very well without refrigeration and make great gifts for your okra-loving friends. I use the same recipe for dilly green beans.....

    3 Replies
    1. re: kmr

      you say you pickle a good amount of okra. would you care to share a recipe or two that you use? maybe one for canning and one that i can enjoy in a week or so?

      1. re: sjomansbiff

        My pleasure....this makes 4 pints; more detailed information on water-bath canning methods can be found online. Please take a look at more detailed directions if you haven't canned before - it's safe and easy when good sanitation procedures are followed.

        Fill water bath canner with water, and bring to boil. Place canning rings and lids in a small saucepan and keep hot water over them.

        Combine 3 cups white vinegar, 3 cups water, 1/3 cup canning salt and two teaspoons dill seed in a large pan and bring to a boil.

        Pack clean, hot pint jars with small okra pods (about 3.5 pounds for 4 pints), leaving 1/4" headspace. Add a couple cloves of garlic, and as many dried red peppers as you like (I usually do 4 of the arbol, but you can use most anything).

        Ladle hot vinegar solution over okra; use a chopstick or something similar to poke around gently and get the air bubbles out. Fill jars, leaving 1/4" headspace. Wipe the jar rim clean, and place lid and ring; tighten.

        Put jars in water bath canner, cover with lid and allow water to return to rolling boil. Jars should have 1-2" of water over them. Process in boiling water for 15 minutes. Remove jars and allow to cool with rings on. Don't re-tighten lids, you can break the seal.

        As the jars cool, you will hear that happy "ping" as the lids seal. Properly sealed lids will not flex up and down when pressed. Once jars are completely cool, remove ring, wipe jars clean, and put on the pantry shelf for all to admire. Best not to sample for a couple of weeks so flavors can develop.

        As the liquid goes into the okra over time, you may notice a drop in the level of liquid in the jar - this is normal. I use this same process/receipt to make dilly beans...you can make the best bloody mary in the universe with home-canned tomato juice and these dilly beans!

        I don't have a recipe for the raw pack. By time I'm canning in the summer, I've already eaten so much okra that I really am just canning in self-defense.

        1. re: kmr

          thank you so much! i look forward to getting into this

    2. My wife has made many jars of it, and she always puts it up "raw"