SPICY PICKLED OKRA

Spicy Pickled Okra image

Yield makes 4 pints

Number Of Ingredients 8

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2 pounds medium okra pods
4 small dried chiles
2 teaspoons yellow mustard seed
1 teaspoon whole black peppercorns
8 cloves garlic, peeled
4 cups distilled white vinegar
2 cups water
2 tablespoons pickling salt (see sidebar)

Steps:

Wash the okra and trim the stems to 1/2 inch. Place 1 chile, 1/2 teaspoon mustard seed, 1/4 teaspoon peppercorns, and 2 cloves of garlic in the bottom of each of 4 sterilized pint-sized canning jars (see page 279). Divide the okra evenly among the jars, placing the pods vertically, alternating stems up and down.
In a medium saucepan over medium heat, bring the vinegar, water, and salt to a boil. Carefully pour the boiling mixture over the okra in the jars, leaving 1/4 inch of headroom between the top of the liquid and the lid. Seal the lids.
Process the jars in a boiling-water canner for 15 minutes (see page 279). Store the unopened jars at room temperature for up to 1 year. Once the jars are opened, store in the refrigerator for up to 1 month.
variation
For refrigerator pickles, skip the boiling-water canner and refrigerate for up to 1 month.
pickling salt
Pickling salt is fine-grained, highly pure, and free of additives, including iodine and anticaking agents that cause the pickles to turn dark and the pickling liquid to turn cloudy. Although sea salt does not contain additives, it does contain various minerals and elements that can cloud the mixture. Also, flaked salts vary in density and are not recommended for pickling. Pickling salt is labeled as such, and it's available in many grocery stores and online.