Alright, buddies. Today we're talking Pickled Okra. Creole-Spiced Pickled Okra to be exact.
Oh okra, you're so misunderstood! People just don't seem to give you much of a chance. But why? You have so much to offer! Sure you're a touch slimy, but you taste SO good and pickle SO well. In fact, I would go so far as to say that Creole-Spiced Pickled Okra is my favorite kind of pickle. It beats out Bread and Butter Pickles, Pickled Green Beans, and even Pickled Asparagus.
Yep. This is one of those pickles you eat a whole jar of in one sitting. Crunchy, spicy, and incredibly satisfying.
This is another recipe from my favorite canning book, Canning for a New Generation, by Liana Krissoff. Liana has been sweet enough to allow me to share a few recipes from her amazing book on my blog, so check it out! Ya know, and then go buy her awesome book!
Creole-Spiced Pickled Okra- Makes about 5 pint jars
Ingredients:
- 4 cups apple cider vinegar (5% acidity)
- 2 tablespoons pure kosher salt
- 2 pounds okra, stems trimmed
- 5 teaspoons Creole Spice Blend (1/4 cup ground cayenne, 1 tablespoon paprika, 1 tablespoon ground coriander, 1 tablespoon freshly ground black pepper, 2 teaspoons ground cloves, 1 1/2 teaspoons garlic powder, 1 teaspoon dried thyme)
- 2 1/2 teaspoons dried onion flakes
Prepare for water-bath canning: Wash the jars and keep them hot in the canning pot, and put the flat lids in a heatproof bowl.
In a non-reactive pot, combine the vinegar, 4 cups water, and the salt. Bring to just a boil.
Ladle boiling water from the canning pot into the bowl with the lids. Using a jar lifter, remove the hot jars from the canning pot, carefully pouring the water from each one back into the pot, and place them upright on a folded towel. Drain the water off the jar lids.
Working quickly, pack the okra into the jars, and put 1 teaspoon spice blend and 1/2 teaspoon onion flakes in each jar. Ladle the hot vinegar mixture into the jars, leaving 1/2 inch headspace at the top. Use a chopstick to remove air bubbles around the inside of each jar. Use a damp paper towel to wipe the rims of the jars, then put a flat lid and a ring on each jar, adjusting the ring so it's just finger-tight. Return the jars to the water in the canning pot, making sure the water covers the jars by at least 1 inch. Bring to a boil, and boil for 15 minutes to process. Remove the jars to a folded towel and do not disturb for 12 hours. After 1 hour, check that the lids have sealed by pressing down on the center of each; if it can be pushed down, it hasn't sealed, and the jar should be refrigerated immediately. Label the sealed jars and store.
So, guys, if you can get your hands on some okra, you gotta try this out! Not only is this a great pickle to eat straight out of a jar, but you can use Creole-Spiced Pickled Okra in gumbo, or you could add it to a Bloody Mary as a garnish along with all of your other favorite pickles (uh, Pickled Asparagus, anyone?).
I hope you enjoyed checking out this recipe!
Til next time!
-Becca
