Bill Neal's Pickled Okra
Keys: Canning Pickles Relishes Vegetables
Yield: 1
Ingredients:
2 1/2 lb young okra pods
6 x cloves garlic
6 lrg fresh dill sprigs
(or 6 tspns dill seeds)
12 whl small red pepper pods preferably cayenne
3 tsp whole mustard seeds
48 x black peppercorns
5 1/3 cup distilled white vinegar
3 3/4 cup water
3 tbl sea salt, kosher salt or pickling salt
Method:
Sterilize 6 pint canning jars and new canning lids in boiling water.
Remove from hot water and let them air-dry. (Don't touch the insides of
the jars after you have sterilized them.)
Wash the okra under cold running water, rubbing it gently to remove the
fuzz. Trim off most of the stems but leave the tops of the pods intact.
Using clean tongs, pack the okra pods into the jars, first stem down,
then stem up, so that they mesh with one another. Add 1 clove garlic, 1
sprig of dill (or teaspoon of dill seeds), 2 pepper pods, 1/2 teaspoon
mustard seed and 8 peppercorns to each jar.
Combine vinegar, water and salt in a stainless pan and bring to a boil
over high heat. Divide the pickling brine among the jars, leaving a full
1/2-inch of headroom at the top of each jar. Discard any leftover
vinegar-water solution. Don't overfill the jars.
Seal the jars with the lids and rings and process them, completely
covered, in a boiling water bath for 5 minutes. Remove with tongs and
set the jars, not touching, on folded kitchen towels. Cool completely.
Store for 6 to 8 weeks to allow the pickles to mature before using them.
Store any jars that do not seal in the refrigerator and use within 2
months.
This recipe yields 6 pints.
Yield: 6 pints
NOTES : This regional favorite is from the late Bill Neal, who ran the
restaurant Crook's Corner in Chapel Hill and was reprinted in "Beans,
Greens and Sweet Georgia Peaches," by Damon Lee Fowler (Broadway, 1998),
and published in the Charlotte Observer, 05-30-2000
~Angelique~
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