HomeGrownVegetables

With the great Okra harvest we’ve been pulling in it’s time to put some up for a rainy, cold day …since the frost will kill it dead, so we pickled a whole mess of it.

I used one of the many recipes you can find on the web, the brine is pretty standard across the board, its the spices and other flavors that make each batch your own. So here is what we did!

First thing, sterilize the jars and lids, I have a large stock pot full of water, I put the jars and lids in the water and bring to a boil, leave em for 10 minutes and pull em out with the jar lifter, set them aside to cool.

Next gather brine supplies, recipe follows!

Pickled Okra

1 quart vinegar – white,cider,rice  your choice

1 cup water

1/2 cup pickling salt

I also add about 3 tablespoons of sugar, to balance the salt.

That’s the basic brine, the you can add Garlic cloves, red peppers , black peppercorns, mustard seeds or what ever you like!

Vinegar and Spices

Put that in a non reactive pan on the stove and bring to and bring to a boil.

In the mean time, clean and trim your okra, I make a slit in the side of each pod so the brine gets in and you get a better idea of the brine level in the jars.

Cleaned Okra

After cleaning, pack your sterilized jars with the cleaned and trimmed okra, we also put and extra clove of garlic, a medium jalapeno pepper, and a 1/4 teaspoon of mustard seed in each jar.  You have to pack the okra in there real tight or they will float around after they are sealed, that way the stay submerged in the brine.

Garlic And Peppers

About to Pack The Jars.

Packed Jars

Once the jars are packed , and the brine has reached a boil, carefully ladle the brine into the jars of packed okra , use the canning funnel its so easy!  Let the brine settle and the top off your jars with the proper headspace, about 1/2 inch, clean the top of the jar off with a damp cloth and put the lid and ring on the jar.

Brined With Lids, Ready For The Hot Water Bath

Now for the hot water bath, using the jar lifter, carefully set the okra filled jars into the boiling water and make sure there is at least 2 inches of water over the top of the lids. keep in the boiling water bath for 10 minutes.

Hot Water Bath

I topped off the water after the jars went in to bring the water level up, it doesn’t show in the picture.

After the ten minutes remove the jars carefully, don’t forget it is boiling water lol!, and set them on a dishrag to cool, if they sealed right you will hear a pop as the jars cool and the lids seal.

Jars Of Pickled Okra Cooling.

Now you could eat these after a day or so, but it’s better to let them sit for at least a week, two is better. that way all the flavors get a chance to mix it up!

We have had some pretty cool temps around here for the last month, also alot of rain too. Everything is one big, cold, mud puddle so doing anything around the garden has been difficult.  Today it warmed up to around 50 and the sun was out so I decided to dig up the Horseradish , which is better after a frost, we have had at least six in the last 2 weeks. I will grate this up later when I get a chance , I just wanted to get it out of the ground today since it was so nice outside. So without further delay here are the pixs!

Horseradish Ready for Harvest

Here is the plant about to be dug out, it looks pretty big from the top.

Horseradish Dug Up

Here I have chopped the tops off and dug it out, it was down pretty deep, there are alot of side shoots which will start new plants. I have to tell you that as I’m digging this out the smell is awesome, like really sweet horseradish sauce!

Horseradish Cleaned

Here I have hosed off most of the dirt and it looks good, there is one main root and a pretty good side root, I’ll grate this up later tonight and let you Know how it turns out!

And Have a good New Year BTW!!