Dilled Okra
(from fdmts’s recipe box)
Sneaky way to get okra into your diet
Source: Farm Journal Freezing & Canning
Categories: Pickles
Ingredients
- 3lbs fresh okra (wait until it shows up at the farmers market in the early summer. Okra doesn't get much love)
- Celery leaves
- Garlic
- Dill heads and stems
- 1 qt water
- 1 pt white vinegar
- 1/2 c salt
Directions
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Wait for the fresh local okra to show up at the farmers market. Seriously. It’s totally worth it.
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The okra should be “uncut.” This means that it still has its little hat on it – but no additional stem.
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Pack scrubbed okra into hot pint jars with a few celery leaves, 1 clove garlic, and 1 head and stem dill per jar. I put the spices at the bottom of the jar and the okra on top.
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Make brine of water, vinegar, and salt. Heat to boiling. Pour over okra and immediately wipe rims and adjust lids.
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Process in boiling water bath, 5 minutes from when the bath returns to a rolling boil.
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Remove jars from canner, complete seals.
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Let stand 3 to 4 weeks.