Another episode of self-preservation { Quick Pickled Okra}

I received a request for a recipe for pickled okra. As this post is a "pilón" or an extra, there are no nice photos of pickled okra to accompany - just a family recipe this go 'round.

It is one of my most very favorite things and has always been a relish tray staple in our family for as long as I can remember. Thanks to the diligent work of the late, great Mary Kaupert Mueller, my maternal grandmother, we always had these tasty morsels available. When she "closed up her kitchen" when she was close to 90, my mother took over making them, and now, since I inherited all of Grandma's hand-written recipes, I can make them, too!

The basic method is the same whether you plan to quick pickle them (must be kept in the fridge) or full-on water bath can them (shelf stable for up to one year.) You decide what works for you and your storage space availability.

Grandma Mary's Pickled Okra

• 3 C apple cider vinegar
• 3 Tbsp pickling salt
• 4 cloves garlic, peeled
• 4 small dried red chilis
• 2 or so lbs of fresh okra, washed and stems trimmed but caps still on
• 3 C water

1. Prepare 4 pint jars (either wide or regular mouth - wide mouth will be easier to pack; regular mouth will keep contents down in brine better), in a pot of water brought to a boil (even if you are not going to water bath can, the jars must be warm/hot to keep them from cracking when you add the hot brining solution) 
2. Combine vinegar, salt and water in a pot and bring to a boil.
3. Pack the jars: place one garlic clove and one chili in each jar and then pack okra so that the points are facing up. Add another layer facing down so that the okra are interlocking.
4. Slowly pour the hot solution over the okra leaving about 1/2 in of head space. Tap on a cloth lined counter to release any air bubbles. 
5. If quick pickling, cap with lid and ring and place in fridge and let marinate for about 3 weeks. If water bath canning, prepare lids as per required method, wipe rims and apply lids and rings and process in a boiling water bath for 10 minutes. 

Because okra, unlike other vegetables, are hollow, more brine than usual will be needed to ensure complete coverage of the vegetables in the brine. Double check levels before sealing and add more brine if necessary. If water bath canning, do not be alarmed if there is a reduction in the head space, the solution has just migrated to the inside of the pods and as long as the seal is good, they will be safe to store and eat.

These are just the best things to have on hand and make a great savory addition to a charcuterie and cheese platter and an essential garnish to a killer Bloody Mary which is exactly how Grandma Mary liked them best! 

Happy Pickling!

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