If you've ever been to Texas in the springtime you've probably been blessed by the beautiful Bluebonnets, Indian Paintbrush and other wildflowers blooming along the highways in the hill country region near Austin. Their natural numbers were greatly developed and added to by a beautification project headed by a fabulous Texan, Lady Bird Johnson.
Pickled okra done right is spicy, sweet and salty all at once. It is so good alongside a yummy egg salad sandwich or a brisket sandwich. Just don't forget the green onion ! The okra pods are small and tender right now and so inexpensive. So I decided to can some to have on hand. Here is the recipe.
3 # fresh small okra
8 hot peppers sliced down the center
8 cloves garlic
1 1/2 quarts vinegar
1 1/2 cups water
3/4 cup canning salt
1 1/2 Tbs. mustard seeds ( I used Ball mixed pickling spices)
Wash okra and pack into sterile jars
Add a pepper and garlic clove to each
Bring remaining ingredients to a boil. Cover okra with hot liquid. Fill to within 1/2 inch of rim.
Adjust lids and process in boiling water bath for 10 minutes.
I hope you try some Okra soon whether pickled, fried, or stewed with some vine ripe tomatoes. Just remember it's all better with family and of course some Sweet Tea!