Crunchy Pickled Okra

No Southerner in their right mind would be caught dead without a jar of pickled okra. Store bought is OK but will never measure up to your own okra pickles. I started using pickled okra as a garnish for martinis many years ago, and it's an excellent Southern twist on a serious cocktail. Ben Barker of the former Magnolia Grill in Durham, likes to split them open, stuff them with homemade pimento cheese, and serve as finger food for a pre-dinner cocktail.

By Fred Thompson | February 02, 2016

Instructions

Makes about 6 pints

12 small red chili peppers
12 sprigs dill
12 garlic cloves
1 carrot, quartered and then cut into very small wedges
1 tablespoon dill seeds
4 1/2 pounds small, young okra
6 cups distilled white vinegar
3 cups water
1/2 cup kosher salt
Pickle Crisp R, if desired

In each jar, place 2 chili peppers, 2 dill sprigs, 2 garlic cloves, 2 carrot sticks, and 1/2 teaspoon dill seeds. Tightly pack your okra into the jars leaving about 1/2 inch head space. Add the Pickle Crisp, if using. This will insure a proper seal. Combine the vinegar, water, and salt into a 3-quart saucepan over high heat and bring to a boil stirring to dissolve the salt. Using a canning funnel if possible, ladle the hot liquid over the okra.

Seal the jars tightly and store in the refrigerator for up to 2 weeks allowing the flavors to develop. They will keep nicely in the refrigerator for up to 1 month.

For more Carolina recipes, visit Edible Piedmont.

find your edible

find your edible