Pickled Carolina Okra

Here in the south the okra is plentiful...even in September.  We have a farmer's share program we pay for in advance and pick up weekly - each week is a new surprise of fresh veggies and fruits.  While its been awesome to get fresh/local produce, its also more stuff than one family can cook in a week.  So what do I do with extra bounty??...CAN IT (actually this has become a regular late night hobby for me).  I've also now decided that all my immediate family members will be receiving a can of Carolina pickled okra and spiced peaches for Christmas (IF Geoff doesn't demolish my pantry stash before then). 

  I don't usually care much for okra since it can get "gummy" when you slice it before cooking and a common southern method is frying, but trust me, pickled results in a whole other texture and flavor - YUMMO!  

Due my lack of southern heritage, I adapted this recipe from a canning book I own.....unlike the other recipes on my blog which are my creations or family heirlooms.  I took me a few tries to find the right level of heat :)  


Serving Size:
Makes about 4-5 pint sized mason jars (you have to stuff the jars really tightly)

Ingredients:

-2lbs farm/garden fresh okra (don't bother with the pre-refridgerated store-bought kind, because okra bruises easily and looses crispness quickly after picking, sorry!)

-4 cups apple cider vinegar

-2 cups water

-1/4 cup sugar

-3 tbsp kosher salt

-garlic (2 cloves per jar)

-red pepper flakes (1 tbsp per jar)

-black peppercorns (1/2 tbsp per jar)

-fresh grated horseradish root (about 1 tbsp per jar; I have only ever found this available at Harris Teeter in my area)

Directions:

Bring the vinegar, water, sugar and salt to a low boil until sugar dissolves.

Place the noted amounts of garlic, pepper flakes, peppercorns, and grated horseradish into sterilized mason jars.  Stuff super tightly with okra.

Pour the boiling mixture over the okra, leaving 1/2 inch of headspace (space b/w the liquid and lid), making sure the liquid covers the okra.  Tap out any air bubbles caught in jars (these prevent sealing).  Wipe the rims and cover with lids/bans.  Place jars in large/tall pot of boiling water, making sure the lids are covered by water and process (boil) for 10 minutes.  

Allow jars to cool on wire rack.  Test seals on lids.  Sealed jars will last up to one year in pantry (pretty cool preserving your own food, huh?).