© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: gailanng
Servings: 2 pints
I can't be the only one around here that likes pickled okra, can I? Great for martinis and Bloody Mary's.
1 pound young tender okra, rinsed
2 cups white wine vinegar
1 cup water
4 garlic cloves
2 tablespoons sea salt — not table salt
1 tablespoon dill seed
1 ½ teaspoons red pepper flakes
1 teaspoon black peppercorns
1 teaspoon coriander seed
Bring vinegar, water, salt and spices to a boil. Once boiling, turn off heat. Have ready thoroughly sanitized jars and keep hot for when you pour in the brine. Pack the okra snugly in the jar. Tuck in the garlic cloves. Pour the hot brine over the okra to within ¼ inch of the top. Cover and refrigerate. These are quick pickles, they'll need to be kept refrigerated. For longer storage, seal the jars properly and process for 10 minutes. The longer they sit, the better are they.