After assessing the vegetables that I hauled out of the garden today, I decided that I better preserve a bit. There was no way we would eat through all these veggies before they started going bad. Of all the veggies I brought home, okra seemed to be the most time sensitive food. Since we have been eating okra 2-3 times a week over the last month, I could not bring myself to be creative enough to centered yet another meal around okra. I decided it was a great time to pickle a batch. I have never actually pickled okra, or even eaten pickled okra, but even people who don’t like okra swear that pickled okra is delicious, so I decided to give it a go. This was definitely one of those “wing-it” recipes, which could fail miserably, but it sure did look pretty.
Here is what I did. In a jar i placed sliced okra, one sliced banana pepper, 2 cloves of garlic, a couple shakes of both dill and red pepper flakes. I covered the ingredients in the jar with a boiling concoction of 4 parts vinegar to 1 part water with a good 2 tablespoons of salt. I placed the lid on the jar and am currently waiting for it to seal.
I’ll let you know how it turns out in a couple months when we pop the jar open for the first tasting!
