Pickled Okra

Discussion in 'Canning' started by roadkill cafe, May 28, 2013.

  1. roadkill cafe

    roadkill cafe Smoking Fanatic

    After having some success after jumping into the deep end of the pool, I decided to try making one of my favorites....Pickled Okra. I found a base recipe I liked and did a few tweeks. Smelled good but has a wait time like smoked cheese (dang it!!) of 4-8 weeks so I'll have to update on taste later on down the road. Here's the recipe I used:

    2.75 lbs. of fresh okra (use smaller ones 2"-3", they're more tender)

    1 Qt. white vinegar

    3 Cups water

    6 Tbsp. pickling salt

    2 Tbsp. sugar

    16 small cloves fresh garlic (2 each jar)

    8 small fresh chili peppers (1 each jar)

    8 sprigs fresh dill (1 each jar)

    1/2 Cup pickling spice

    1/8 tsp. Ball pickle crisp each jar

    8 pint jars (wide-mouth) with bands & lids

    Add vinegar, water, salt and sugar to a non-reactive sauce pan and bring to a boil.

    To each sterilized jar add, divided up equally, the pickling spice, garlic, peppers, dill and pickle crisp. Pack in tightly, fresh whole okra that's been washed and caps trimmed close but left on. Alternate cap up/cap down to fit more in. Leave about 3/4" between okra caps and jar rim. 

    Pour hot brine over okra, covering okra by about 1/4" and leaving about 1/2" head space. Slide a clean head space tool (or similar item like a plastic chopstick) along inside jar wall to release any air bubbles. Wipe jar rim with damp cloth to remove any particles and achieve a good seal. Place hot lid on jar and screw on band fingertip tight. Process in water bath for 10 minutes then remove to towels on counter-top to cool and seal. After jars have cooled, 12-24 hours, check for vacuum seal and store in a cool, dry place for 4-8 weeks so they will mellow. Store opened jars in fridge.

    Well, that's about it. Sorry if this was too long or detailed. I try to be detailed enough for noobs like myself but not so much for the old hands at this.

    Here's a couple pics of the finished product and thanks for looking. Comments and/or suggestions are always welcome.


    Last edited: May 28, 2013
  2. kathrynn

    kathrynn Smoking Guru OTBS Member

    Steve...those look really great!  Good job!  You are soooo asking for that "card" to be messed with!  [​IMG]

    Keep on going!

  3. roadkill cafe

    roadkill cafe Smoking Fanatic

    Thank you, Kat!! If they taste as good as they smelled I'll gladly turn in my "card" if requested. [​IMG]
  4. Wow I will be hijacking this one for sure. Love the stuff.
  5. roadkill cafe

    roadkill cafe Smoking Fanatic

    Thanks A2S. Next time....Ghost Peppers...maybe. [​IMG]
  6. dwsmith43

    dwsmith43 Fire Starter

    Thanks for sharing this. I always wanted to make my own pickles but instruction always spooked. Yours seem clean and clear.
  7. roadkill cafe

    roadkill cafe Smoking Fanatic

    Thank you, DWS. Don't let being spooked stop you from trying. The folks on here can provide some good tip, tricks and encourgement. You just have to go for it. You'll make some mistakes, just learn from them and move on to trying again. Start simple and as you become more comfortable try different items, methods and variations.

  8. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks like a good recipe I may have to try it. I tried to pickle okra a couple years ago and used way to much salt and it came out real bad
  9. roadkill cafe

    roadkill cafe Smoking Fanatic

    Thanks Piney. I won't know how they turn out for a month or so. Will update with taste results. I'll probably do some more with different recipes being okra is in season down here. Found it for $2.49/lb. at a local spot. Will be cheaper at peak season. If you like it then try again with less salt. Just like smoking meat, ya never give up [​IMG]
  10. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    I haven't planted any yet but more than likely will the stuff grows like a weed in my system.

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