Okra Pickles

Name: Okra Pickles
Yield: Makes about 5 pints
Cuisine: American
Ingredients: 2 pounds small whole okra; 3 cups cider vinegar; 1 cup water; 2 tablespoons pickling salt or 2 heaping tablespoons kosher salt; 2 tablespoons pickling salt or 2 heaping tablespoons kosher salt; 2 teaspoons white wine Worcestershire sauce or 1 teaspoon regular Worcestershire sauce; 2 teaspoons white wine Worcestershire sauce or 1 teaspoon regular Worcestershire sauce; 1 teaspoon Tabasco or other hot pepper sauce; 1 teaspoon Tabasco or other hot pepper sauce; 5 small whole dried chiles, preferably cayenne or pequín; 5 small whole dried chiles, preferably cayenne or pequín; 5 small whole dried chiles, preferably cayenne or pequín; 5 garlic cloves; 5 fresh dill heads; 1¼ teaspoons mustard seeds

Preparation info

Makes about
5
pints

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

We’ve always liked the crunchy little spurt that comes when munching on these pickles. They make us chuckle a little, too, reminding us about the “Fighting Okras” of Delta State University in Mississippi, nicknamed for their green jerseys.

Ingredients

2 pounds small whole okra
3 cups cider vinegar
1 cup</

Americas
United States
Mississippi
Fish course
Gluten-free
Pescatarian

Method

In a large bowl, soak the okra in cold water for about 1 hour to plump them.
While the okra soak, sterilize five pint canning jars according to the manufacturer’s directions.
Shortly before the okra finishes its bath, combine the vinegar, water, salt, Worcestershire sauce, and Tabasco in a medium-size saucepan and bring the mixture to a boil.