Canning/Pickling Okra

Tonight, I'm pickling okra and canning it. For those of you afraid of canning, or fearful of slimy okra- be not afraid, for I am lazy and still manage to do it.

I'd like to say quality okra and great fresh spices are the key to great pickled okra. I'd also like to say I take the time to make cute little labels for each jar that have a 'made with love, eat with joy' caligraphy sticker label on them....

I used my brother's left over okra and last year's pickling spice mix for my canning this year. I do have some pointers on okra though.

1. Pick it yourself. I know there's a U-Pick field within 5 miles of you. Find it and utilize your local market.

2. If you can't get it from a field/ farmers market or backyard garden- get it organic. I always feel better when the food I eat is organic (especially when you eat the entire food, skins and all).

3. Size matters- You want pliable, softish okra that's no more than 3-4 inches long. My personal opinion is under 3 is optimal.
4. I freeze my okra before I put it in the jars. I don't know if it's just an old wives tale or not, but I do it every time. I think it makes them crispier. 

2 Ways to Prep your Jars

1. Wash in warm soapy water then rinse and set in a low temperature oven until ready.
    - I've seen any temperature from 100 degrees to 250 degrees called for. 
2. Run them through the dishwasher alone, no soap, heated dry. Don't touch them until you're ready to use them.

Okra/other ingredient prep:

• I like to include 2-3 garlic cloves per jar - regardless of what I'm pickling.
• I use either chilies or hot banana peppers, cut however you like. I like long slices.
• In each jar I'll use a dime-quarter size amount of Ball Mixed Pickling Spice
• My briney mix is 3 cups white vinegar, 2 cups water, 1/4 cup salt, little pinch of sugar(I forgo the sugar). 

Putting it all together!

1. Sterilize your jars, bands, and keep the lids in hot (not boiling) water.
2. Bring your briny mix to a boil.
3. Pull out 1 jar at a time and pack it as full as you can. Careful not to get your hands on the jar insides.
4. Ladle in the boiling briny mix until there's about 1 inch of space left at the top of the jar.
5. With tongs or a lid picker uper place the lid on the jar and the band over the lid.
6. Tighten it down to just what you can do with your fingers. Hot jar and clean lid mean you won't want to man handle the jar to get it super tight.
7. Place jars in your boiling water bather for 15 minutes.
8. Set them on a cooling rack or cutting board covered in a towel overnight.

The towel is to prevent air currents hitting your jars and making them crack. You'll hear the telltale lid 'POP' when they've sealed themselves shut!.