How to Pickle Okra

The process of pickling was used initially to preserve food for long periods. Though it is still used as a method of preservation it is also widely accepted as a flavourful treat. Okra is an ideal fruit to pickle because of its high nutrient content and availability. The total preparation time is usually no longer than 20-30 minutes, dependent on how many jars of pickle are being made. The recipe that follows will yield 4 jars of pickled okra.

Required ingredients

• 31/2 – 4 pounds okra
• 4 cloves of garlic
• 4 peppers (any type will do)
• 4 tsps dill seeds
• 4 cups vinegar
• 1 cup water
• ½ cup pickling salt

Required Utensils

• A non-metal saucepan or coated saucepan, for example: teflon or enamel.
• 4 glass jars
• A knife
• A large spoon
• Rings or metal bands to secure the contents of the jars.
• A Bowl to place washed okra
• An additional pot for further boiling.
• Soap for sanitizing jars

Instructions

1. To begin, wash the okra pods thoroughly in running water. Alternatively the okra may be washed and soaked in salt water and then in regular water for additional cleansing of the pods. Once the okra is washed, drain properly removing excess water.
2. Remove the ends from the okra and place in a bowl until ready for further use.
3. Wash the jars with an adequate amount of soap ensuring that there is no soapy residue left in any of the jars. Sterilize the jars in boiling water for added protection against contaminants. Remove the jars from the boiling water after five minutes and place turned down on a clean surface to drain off excess fluids.
4. Place one clove of garlic and one whole pepper in each jar.
5. Add equal amounts of okra to each jar, packing them firmly and leaving just about ½ inch of space at the top of the jar. Then add 1 teaspoon of dill seed to each jar.
6. Add the vinegar, water and salt to the saucepan and bring to a boil.
7. Pour the resultant brine over the okra and screw the metal bands on tightly.
8. Place the jars in a pot of boiling water for 10 minutes
9. Remove the jars from the boiling water. Check to see that the lids are still fixed firmly on the mouth of the jars by holding each jar downwards to see that none of the liquid escapes at the lid.
10. Store in a cool dry place, preferably in an enclosed area for no less than 5 weeks.

Tips and Warnings

1. It is important to use a non-metallic container as the vinegar will react in a metallic pot discolouring the resultant pickle.
2. Wait at least 5 weeks before using or opening the pickle, it is important that the flavour is allowed to ferment for the alloted time.
3. The amount of spices can be adjusted. The recipe shown here may be too spicy for some individuals.
4. Ensure that the jars are heat proof jars that will not break when placed in boiling water.

For more information on How to Pickle Okra read:

How to Pickle Okra

How to Pickle Okra

How to Pickle Okra