Which brings me to okra, the poster child of vegetables with texture issues. “Eww, it’s slimy!” Yes. Yes, okra often suffers from slipperiness. But it all depends on how you prepare it. Cooked fresh into a pickle, like this, it’s not slimy. It’s crunchy.
Okra Was Made for Pickling
I am convinced that okra makes the best pickles ever. The inside of an okra pod is somewhat hollow, with tender seeds, but a lot of air. These air pockets fill up with the pickling juice when you pickle the okra, and it’s a texture wonderland when you bite into them. That and okra just tastes good.
Where to Find Okra
I planted okra in the garden for the first time this year, so I now have my own steady supply. I have not found any decent looking okra at the stores, but the farmers market this time of year has plenty of beautiful fresh okra. Look for unblemished pods, and if you are using pint sized jars, no more than 4 inches long.
Pickled Okra: Can It or Just Eat It
As for making the pickles, it couldn’t be easier. You actually pack the fresh okra into the jars with the pickling spices. Pour in pickling liquid, put lids on, and put the jars in a water bath for 15 minutes. You can water-bath can these for shelf storage. But you can skip that if you just want to store them in the fridge and eat them up quickly.
2 tablespoons mustard seeds 1 tablespoon coriander seeds 1 tablespoon red pepper flakes 1 teaspoon fennel seeds 1 teaspoon celery seeds 1 teaspoon whole black peppercorns
Fill the pot with water to the rim of the jars. Bring to a rolling boil and boil for 10 minutes. Wash the lids in hot, soapy water. Dry well. If you are planning to eat the pickles right away and store them the whole time in the refrigerator, you can skip the water bath step. Place the hot jars on the towel on your counter. Placing the hot jars on a towel will help prevent them from getting shocked by a cold counter surface and potentially cracking. Place a lemon slice at the bottom of each jar. Add a tablespoon of the mixed pickling spices to each jar. Place a peeled garlic clove on top of the spices and lemon. Okra is filled with air, so while you run the knife between the okra and the jars, air bubbles will be released from within the okra as well. If the top level of the pickling liquid lowers while you do this, just top off with more of the pickling liquid. If for any reason you don’t have enough pickling liquid for all the jars, just add equal amounts of cider vinegar and water. No need to heat first, the liquid will get boiled in the hot water bath. Bring to a full rolling boil, then boil and process for 15 minutes. Remove to towel-lined counter or to a rack (you want to avoid putting a hot jar on a cold surface, or else the jar might crack.) If any jars do not seal, store them chilled in the refrigerator. Opened jars should last 1 to 2 months in the refrigerator. Let sit 24 hours before eating.
