- 2 pounds fresh young okra (2-3î pods are best)
- 1 quart white vinegar
- 6 tablespoons Kosher salt
- 8 cloves of garlic, peeled
- 16 fresh hot peppers, such as Tabasco or Serrano
- 1/3 cup whole mustard seed
- Wash okra under cold running water. Trim stem ends of okra, leaving at least 1/3-inch of the cap intact. Soak okra in ice water for one hour, drain and pat dry. Divide okra between 4 or 5 pint-sized sterilized canning jars, placing them cap side down.
- In a large enameled pot bring vinegar, salt, garlic, hot peppers, mustard seed and dill seed to a boil and simmer for 5 minutes. Divide peppers, garlic cloves and mustard seeds evenly between jars. Cover okra with hot pickling liquid by at least 1/4-inch, leaving at least 1/2-inch from the jar rims. Make sure there are no air bubbles in jars, wipe rims clean, and cover jars with lids and screw bands firmly in place. Process jars in a hot water bath for 10 minutes. Remove jars from water and cool. Jars should seal as they cool. Allow pickles to mature at least 4 weeks before consuming.
- Any jars that do not vacuum seal properly should be refrigerated and consumed within 2 weeks.
Hot Pickled Quail Eggs
Spicy Dill Pickles
Fried Pickles With Spicy Dipping Sauce
Michael Jordan's One Day Pickle
Creole Fried Shrimp Salad with Vidalia Onions, Classic Remoulade Dressing and Pickled Okra
Beer Battered Fried Okra Stuffed With Crabmeat And A Spicy Green Onion Dipping Sauce
Spicy Marinated Jalapenos, Haricots Verts, Red Pear Tomatoes And Okra
Spicy Dill Pickle Potato Salad
Emeril's Homemade Sweet And Spicy Pickles