Pickled Okra

I'm still trolling the farmers market for the last summer produce.  I'm not quite ready for acorn squash and sweet potatoes.  So okra is the name of the game.  I'll post a couple of recipes for the fresh stuff soon.  But last weekend I spent some time pickling some.  Yummy in a Bloody Mary or alongside some barbecured chicken.

Pickled Okra

Makes 4 pints. (Although you'll want to make at least a double batch to share with friends and family.)

2 pounds okra (Make sure they're on the small side or they will come out tough.)
1 tablespoon plus 1 teaspoon kosher salt, divided use
Dried hot Thai chiles (1 or 2 per jar depending on how spicy you want things.)
4 peeled garlic cloves
4 sprigs of fresh dill
4 teaspoons mustard seeds
4 teaspoons whole peppercorns
4 cups distilled white vinegar
2 teaspoons sugar

Soak okra in water to cover. Add 1 teaspoon salt and stir to dissolve. Cover and refrigerate for 2 hours. Drain and rinse the okra and blot dry with paper towels.

Prepare 4 pint jars and lids for canning.

Pack the okra into the jars. Add peppers (1 or 2), 1 clove garlic, 1 dill sprig, 1 teaspoon mustard seeds, and 1 teaspoon peppercorns in each jar.

In a large pot, combine vinegar, 1 1/2 cups water, sugar and 1 tablespoon salt. Bring to a boil over high heat. When the water boils, reduce to medium-high and simmer for 5 minutes.

Pour the hot brine over the packed okra until it is 1/4 inch below the rim of the jars. Seal and process in a hot-water bath for 15 minutes. (Or refrigerate if you're going to use quickly.)

Let stand for one week before using.

Will keep for 1 year if processed. 6 months if simply refrigerated.