I already made Pickled Okra once, about 6 weeks ago. It wasn't quite ready to be eaten, but my mom LOVES pickled okra, so I brought it with me on a visit last week. She ate them ALL. I personally didn't think it had absorbed as much flavor as I would have liked, and I didn't feel like the dill flavor was prominent, despite using fresh dill from my garden.
So! With the remainder of the summer's okra, I tried a different recipe. We'll see how it goes. I'll update you in a month.
Pickled Okra (2)
Gourmet magazine, November 1982
1 pound okra (3 1/2 to 4 inches long)
6 garlic cloves, peeled
3 cups cider vinegar (24 fluid ounces)
1 cup water
1/2 teaspoon dried hot red pepper flakes
1 1/2 tablespoons dill seeds
1 tablespoon mustard seeds
1 1/2 tablespoons kosher salt
1 tablespoon sugar
Special equipment: 6 canning jars with screw bands and lids, an instant-read or candy thermometer
Sterilize jars and lids:
Wash jars, screw bands, and lids in hot, soapy water, then rinse well. Dry screw bands.
Put jars on a rack in a boiling-water canner or a deep 8- to 10-quart pot and add enough hot water to cover by 2 inches. Bring to a boil, covered with lid, and boil 10 minutes. Heat lids in water to cover in a small saucepan until thermometer registers 180°F (do not let boil). Keep jars and lids submerged in hot water, covered, until ready to use.
Make pickled okra:
Drain jars upside down on a clean kitchen towel 1 minute. Tightly pack jars with okra, stem ends up, then put 1 garlic clove in each jar.
Bring remaining ingredients to a boil in a 2-quart nonreactive saucepan, stirring until sugar and salt are dissolved. Divide pickling liquid evenly among jars, leaving 1/4-inch space at top, then run a thin knife between okra and jar.
Seal and process jars:
Wipe off rims of filled jars with a clean damp kitchen towel, then firmly screw on lids with screw bands.
Put sealed jars on rack in canner or pot and add enough hot water to cover by 2 inches. Bring to a boil, covered. Boil pickles, covered, 10 minutes, then transfer jars with tongs to a towel-lined surface to cool. Jars will seal (if you hear a ping, that signals that the vacuum formed at the top has made the lid concave).
After jars have cooled 12 to 24 hours, press center of each lid to check that it's concave, then remove screw band and try to lift lid with your fingertips. If you can't, the lid has a good seal.
Let pickled okra stand in jars at least 1 day for flavors to develop.
Cooks' note: Pickled okra (in sealed jars) keeps 6 months in a cool dark place.
Yield: 3 pints, or 6 half-pints