I want to pickle okra this year and thought I would start looking for a recipe.I like it kinda on the spicy side....would I add jalepenos for that?Thanks!

-- Johna (marcnjohna@aol.com), February 19, 2002

Answers

I have one that my mother-in-law claims is the best she ever tasted - it's not mine, it came from her cousin. I think I can lay my hands on it tomorrow, I'll get back to you then!

-- Christine in OK (cljford@mmcable.com), February 20, 2002.

Terri's Pickled Okra

1 pint white vinegar to each quart of water, boiling

Put the following ingredients into each pint jar:

1/4 teaspoon celery seed

1/4 teaspoon mustard seed

1 clove garlic

1 hot pepper (I use tabasco peppers, could use others if you like)

1 teaspoon salt

Pack jar with okra and pour boiling water/vinegar mixture over okra to fill jars, then seal and process 5 minutes in a boiling water bath and store 4 to 6 weeks before using.

Hope you enjoy this one, it has a good reputation!!

-- Christine in OK (cljford@mmcable.com), February 20, 2002.

We addressed this question about 6 months ago. Look in the kitchen sections of the older threads. I know I posted my recipe and I believe there were a few others posted also that would give you a nice selection to choose from.

-- Jay Blair in N. AL (jayblair678@yahoo.com), February 20, 2002.

Mine always come out soggy. Anyway to get that "store-bought" crispiness?

-- Soni (thomkilroy@hotmail.com), February 20, 2002.

Well, the FDA is going to have a fit over this...but this is what my Amish friend does with hers. I loved her pickles and she told me the trick. She puts the jars in the water bather with the water hot out of the tap. Brings the water bather to a hard rolling boil, then immediately takes the jars out instead of the regular 5 minutes. My pickles are really crunchy now and I haven't had any of them come unsealed in the 3 years that I have done them this way. The okra is the same way. I use much the same recipe as above for the okra, except that I just put a pinch of the red pepper flakes in it. I guess that those would be cayenne wouldn't they? I buy mine in bulk.

-- Nan (davidl41@ipa.net), February 20, 2002.

Nan, I have to confess (since you did), that I just heat my jars, then pull them out, fill them, pour the liquid in boiling and seal. I have only had one that didn't seal this way, and none spoil. I used an old recipe given to my mother when she was young by an older lady she knew. They tell me that the acid in the vinegar keeps them from spoiling, provided the pickles are all submerged. I'm sure the FDA would disapprove!

-- Christine in OK (cljford@mmcable.com), February 20, 2002.

...they don't have to know...it is our secret ;~)!

-- Nan (davidl41@ipa.net), February 21, 2002.