living in the woods and making stuff

My dad likes pickled okra. He arranged with a farmer at our farmer’s market to pick a whole bunch of tiny okra (the size that is best for eating too!). If you pick them too large, then they won’t even fit in the canning jar! The tiny okra were pricy, and okra is definitely going on my list for garden veggies to plant next spring.

I made the pickle with vinegar, hot peppers, okra and dill seeds. A recipe from the Joy of Pickling by Linda Ziedrich. First step was to wash the vegetables, and then distribute them, and the dill seeds in pint jars. I ended up making 6 jars.

Meanwhile I heated vinegar, water, and salt in a pot, and then poured the brine-like mixture over the okra packed in jars, and processed the jars according to directions (15 minutes?). I remembered this time to remove the air bubbles (with a chopstick)!

I used a batch of vintage mason jars from my friend Jeanne, which made the finished jars of pickles extra cute!