Okra Pickles
The story goes that one early afternoon my Mom could not find me. I would guess I was around 6 or 7 years old. She frantically was calling out the front door when our next door neighbors daughter, Dorsey came running over letting her know that I was at her house.
My Mom came into the Clark’s kitchen to find me seated at the table eating olives and pickles. I do not know a time that I didn’t like these briny treats. Pickles of all sorts and olives were always in our refrigerator. Jars could be found along side the Hellman’s mayonnaise and Durkee’s sauce. Pickles and Olives are delicious stand alone bites, delicious on sandwiches and in my Bloody Mary’s. My Mom loved to make her own pickles. She would can them during the spring and summer months.
Once I got older I would help her make jars for our own supply as well as gifts for her friends. This is an easy recipe that use can use with any vegetable you would like to pickle.
INGREDIENTS
1 and 1/2 pounds fresh okra
1 and 1/2 cups white vinegar
1 and 1/2 cups water
2 tablespoons Kosher salt
4 peeled garlic cloves
2 teaspoon dried dill
2 teaspoon mustard seed
1 teaspoon dried red chili flakes
DIRECTIONS
Wash okra and trim ends.
In a saucepan combine the water, vinegar and salt, bring to simmer until the salt is dissolved.
Place the dry ingredients and garlic in sterilized quart jar.
Add okra to the jar being careful not to crush any of the pods, pack them in tightly.
Add brine to the jar leaving 1/4” from the top of the jar. Tighten lid on to jar.
Allow liquid to cool before placing in refrigerator. Okra pickles will have full flavor after two days in the refrigerator.
Yield: 1 pint jar
Serve with our In the Curious Kitchen Pimento Cheese and crackers or straight out of the jar.
