This is the quick version of pickled okra. These go straight up into the refrigerator. In just about one week they should have marinated just right to start munching.
The recipe is really just a matter of taste. I like mine spicy, but I always love just a bit of sweet to balance out those hot peppers.
(For two or three pint jars)
Brine: 3 cups 5% distilled white vinegar to 1 cup distilled water. 2 Tablespoons of Kocher Salt. Bring this to a boil on the stove in a stainless or non reactive pot, just until the salt has dissolved.
In the meantime you can gather and prepare the other ingredients. Have your mason jars and lids sterilized and ready to go.
Per jar I used:
2 thinly sliced garlic cloves,
1 very small dried hot petite red pepper crushed,
Good Pinch of Celery Seed
1/2 tsp. Black Peppercorns
1/2 tsp. Black Mustard Seed
Good Pinch Organic Raw Pure Cane Sugar
Some Sprigs of Fresh Dill Weed (You can use seed too)
Go ahead and put all of the above in each mason jar. Then you can begin arranging your baby okra. Make sure you have washed it and trimmed your stem a little.
I know I don't always have exact measurements for everything I do. But like I mentioned before, it is really a matter of taste.
It always looks pretty when you can alternate the okra in the jar. Although it is not always easy when using the baby okra.
Pour the brine over the ingredients and leave a little head space. You just want to be sure all of the okra is covered, but the brine isn't to close to the rim.
Put your lids on and let it cool down before you place the jars into the refrigerator.
I always enjoy putting a couple of these up in the fridge and some for the pantry too. For the pantry they will require a hot water bath and plenty of baby okra to make it worth your time.
The refrigerated version will last up to 6 months in the fridge. But they should be long ate before all that. It's a southern thing!!
My Okra Patch