Okra is one of my favorite summer vegetables. I didn't grow up eating it - growing up in Vermont, I think my only exposure to okra was the one or two little pieces you find in some canned vegetable soups. But I remember I'd always be excited when I found those one or two little pieces in my soup bowl! I guess I loved okra before I even really knew what it was.
One of my favorite ways to eat okra is pickled. During winter, I buy it jarred. But in summer, when I'm fortunate enough to be able to get an ample supply from my mother-in-law's garden or our local farm stand, I make my own. It's super simple!
Before we get to the recipe, let me show a few pictures from my mother-in-law's garden. She has a gorgeous garden! And she grows lots of things I love. Like okra. Here's one of her okra plants.
And here's a baby okra pod growing away on the stem. I didn't realize that this is how the pods grow until I was introduced to my mother-in-law's garden. Not sure how I thought it grew, but never thought of it looking like this!
You'll also need fresh dill for this recipe. I totally didn't need to include this picture of a dill head ... but I think the picture is beautiful and wanted to share.
|Beautiful dill head|
Now back to the pickled okra.
Combine white vinegar, water, and a whole bunch of spices in a saucepan. Bring it to a boil ...
... and add in fresh dill heads, some jalapenos, and your okra pods.
|Okra dives in for a swim!|
Let it all cool down to room temperature, and then refrigerate it for a few hours. Pickling magic will happen, and you'll have delicious and spicy pickled okra! Yum.
|Pickled okra goodness|
- 2 1/2 c. white vinegar
- 2 c. water
- 3 T. granulated sugar
- 2 T. kosher salt
- 1 tsp. whole peppercorns
- 1 tsp. coriander seeds
- 1 tsp. dill seeds
- 1 tsp. cumin seeds
- 4 fresh dill heads
- 2 jalapeno peppers, halved lengthwise
- 1 1/2 lbs. small okra pods
- Combine vinegar, water, sugar, and all spices EXCEPT fresh dill heads in a large saucepan; bring to a boil. Boil for about one minute, or until sugar and salt dissolve, stirring frequently.
- Remove from heat. Stir in fresh dill heads, jalapenos, and okra pods. Cool completely with the pot sitting out at room temperature.
- Once cooled, pour mixture into an airtight container; cover and chill. Okra can keep in the refrigerator for up to about two weeks.