If rhubarb is Northern, okra is Southern. Especially okra pickles. I like cooking on both sides of the Mason-Dixon line.
This recipe comes from an old Martha Stewart Living show, and my instructions assume you know canning basics. If you don’t, read more about here. Here’s a hint from a mistake I made one year falling for that everything-is-big-in-Texas way. Don’t use elephant garlic. It turns blue in the pickling salts.
2 lbs. tender okra
1 quart white vinegar
6 T. kosher salt
16 garlic cloves, peeled
8 red jalapeños, (opt.)
8 fresh dill heads
1/2 c. yellow mustard seeds
Wash okra and trim stems, leaving caps.
Prepare 8 canning jars and lids in boiling water bath, according to manufacturer’s instructions. Meanwhile, bring vinegar and salt to a boil with 3 cups of water.
Pull jars from water bath, drop in dill head, jalapeño, a pair of garlic cloves and 1 T. mustard seeds to each jar. Pack okra in tightly, pour over hot liquid, making sure okra is covered and there is about 1/2-inch head space at the top of the jar. Release any bubbles with a clean wooden skewer.
Wipe rims, screw on tops, and process for 10 minutes. Cool for 24 hours before storing. Let mellow for two months before opening. Keep refrigerated after opening.