Homemade Pickled Okra (PLUS: Coconut Oil Winner Announced!)
My okra plants in my organic garden have just started exploding with okra pods recently, which is weird considering we’re only 5 days away from fall. Although I love fall and winter weather, at the same time I’m hoping the seasons will be stretched (just a bit), so I can get more okra and zucchini producing.
As a child, I was introduced to pickled okra, and since then I’ve been a fan of these pickled vegetables. Since I grew okra specifically for making homemade pickled okra, I thought I’d share with you how I did it. You may still find okra in grocery stores in your area, depending on your location. I suggest using raw vinegar, if at all possible, as well as pure Himalayan salt.
- ½ lb fresh okra
- 1 clove garlic
- 1 chili pepper
- 1 cup water
- 1 cup raw apple cider vinegar (or any vinegar)
- 2 tsp. Himalayan salt
- Sterilize all utensils and glass containers.
- Carefully place okra in sterilized glass containers.
- Chop garlic and chili pepper and add to the container.
- Bring water, cider vinegar and salt to a boil.
- Pour hot vinegar mixture carefully into each okra containing container.
- Seal jars and place in a canner (or boiling water bath) for 10-20 minutes.
- Let jar cool in a dark, cool spot for 1-2 weeks (to develop flavor).
A Note on Glass Jars
When canning anything, it’s always best to take the proper precautions against bacteria, namely the bacteria that causes botulism. That being said, it is best to perform this recipe using a canner. Detailed, yet simple, information on this can be found over at the guys at PickYourOwn.org
Coconut Oil Winner
As always, I want absolutely everyone to win when I’m hosting a giveaway. That can’t be the case, but I still want to thank you for your participation! I love having new people coming over and checking out the information that I have to offer.
So, without further ado, the winner is…
Gina M. (Chosen via RANDOM.ORG)
Thank you for participating! I will have an email sent to you ASAP so we can get your coconut oil on its way.
Until next time, this is The Healthy Advocate.