Red okra. I saw this somewhere and it sparked an interest. I made a couple of jars of pickled okra last year, and I entered one in competition at the State Fair. I had some winners, but my okra wasn’t one of them. I tried it, and I thought it was good; but I’m not a pickled okra “expert”, so…. How can I get the judges’ attention? How about some RED okra?!
I followed the basic recipe found here: http://nchfp.uga.edu/
Our State Fair requires that the recipe source follow established and tested guidelines for submissions, and this is the site specified. I broke down the brine ratios for a small batch: 2 cups water, 2 cups white vinegar, and a little over 3-1/2 tablespoons of kosher (or pickling) salt, brought to a boil.
Into each prepared pint jar, I packed the cleaned and trimmed okra, then added a fresh, whole garlic clove, a couple small springs of fresh dill, and I eyeballed around 1/4 teaspoon each of dill seed, yellow mustard seed, and a dash of red pepper flakes.
Meanwhile, I had prepared my canner, jar lids and rings, and utensils.
To the jars of okra, I added the hot brine, leaving 1/2″ head space. I cleaned the rims, added the lids and tightened the rings.
I processed the jars for 10 minutes.
After processing, I removed the jars from the canner and made sure the rings were tight. Now, they will rest 24 hours. I have already observed the lids creating the “ping” sound for sealing. So, tomorrow, I will remove the rings, wash the jars, and store them in my pantry. I have one for competition and one to eat, after I see what the judges’ think (October). Fingers crossed.
I can already see that the color of the okra has faded and colored the brine. (See top photo) Not as striking, but hopefully still eye-catching!