Enjoying a rare Saturday off a week ago, I decided to start the day off with a visit to the Forsyth Farmer’s Market.  Unlike the farmer’s markets often found in places like Santa Monica, San Francisco, New York and other major cities, it’s very modest.   A “good” showing by vendors means that there will be about 6-8 booths offering things from organic eggs to herbs and of course a variety of vegetables.  Still, it’s great to have a small farmer’s market than none at all so I like to try to patronize them in hopes that it might grow.

On this particular Saturday, despite the threats of rain and eventual downpour about noon, there were still about six vendors.  About four more than the number of us that were stubborn enough to ignore the rain in an attempt to support the local vendors and enjoy seasonal produce. 

Summer’s intense heat seems to have passed, along with its growing season, but several vendors still had really great looking Okra.  A staple vegetable of the south, Okra came to the southern states via the slave trade with Africa.  Considered to be native to east Africa or possibly southwest Asia, Okra is a member of the Malvaceae family of herbs and shrubs whose members known for the sticky mucilaginous substances that they tend to ooze.  Other members of this plant family include cotton, mallow, and various hibiscus plants.  

Knowing the season was coming to an end and I wouldn’t likely find it there in the coming weeks, I decided it was my last chance to finally play around with making pickled okra. 

 It’s just been the past 4 1/2 years that I’ve been living in Georgia that I’ve really even cooked much with Okra.  It’s not exactly one of those vegetables you find regularly in the produce markets of California where I grew up but I do really enjoy eating it.  If properly cooked it doesn’t have the slimy “ooze” that so many people typically associate with it.

Cooking with Okra

• The smaller the pods, the more tender and less fibrous they will be.   Choose pods that are no more than 2 1/2 -3 inches long.

• The smaller okra is cut the more likely it will ooze the gelatinous slime it’s often known for.  Cut okra pods in larger pieces to minimize slime.

• Cooking okra with acids helps to minimize the slime factor.  The acid in tomatoes (a frequent food partner to okra) helps to minimize the sliminess.

• Cook at a gentle simmer to keep the carbohydrate rich seeds from bursting and oozing their slime OR at an intense high heat such as Frying in oil to help create a crust on the outside to seal in any slime.

 

Anytime you are preserving food by canning, it is a good idea to brush up on the most recent methodology by checking out the Ball Blue Book of Canning or checking with your county extension service.  Pickles, jams, and jellies are good things to start with since the high sugar and/or acid content helps to minimize concerns of foodborne illness and generally cut back on processing steps.

 

Ingredients for Pickled Okra

Pickled Okra

Be sure to choose the smallest pods available as they will be most tender and are also easier to pack into your jars.

3 cups cider vinegar

1 cup water

1 1/2 tablespoons kosher salt

1 1/2 tablespoons granulated sugar

1 teaspoon red pepper flakes

1 teaspoon dill seed

1 teaspoon coriander seed

1 teaspoon celery seed

3 cloves garlic, sliced thin

Additional whole spices as used above (1/2 teaspoon per pint except red pepper flakes which are 1/4 teaspoon per pint and 2 cloves garlic per pint jar.)

Small tender okra pods

Wash and sterilize canning jars.  Wash new flat canning lids and sterilize by heating in a small saucepan of water on stove until simmering.

Bring vinegar, water, sugar, salt, sugar, and spices and garlic to simmer in a 3-quart saucepan.  While pickling liquid is coming to a simmer, place 2 cloves of garlic sliced in half lengthwise into each jar.  Add the additional loose spices to the jars.  Pack okra into jars alternating the tips up and down to maximize the number in ajar.   Place a canning funnel on top of jar and ladle in enough pickling liquid to cover tops of okra by about 1/2-inch.  Carefully wipe top edge of jar clean.  Place a sterilized flat lid on top of jar and screw down with a metal band to tighten.  Set aside.

Fill a large kettle with water and bring to a boil.  Using rubber gripper tongs, or a bottle lifter, carefully lower jars of okra into boiling water and process for 10 minutes after the water returns to a boil.  Remove jars from water and set aside, covering with a dishtowel to insulate jars and help in sealing lids.  Allow to cool 6-8 hours or until lids “pop” indicating that the vacuum seals has sealed the jar.  If jar lids don’t seal, you may keep the jars in the refrigerator instead of the cupboard.

Store jars in a cool, dry location for 2-3 weeks before opening to eat.