I hope everyone had a very Merry Christmas spent with the ones you love. I spent my holidays in Louisiana and took part in everything that is Louisiana...eating too much and drinking too much! This year I decided that I was going to give everyone something homemade so I decided to make homemade pickles and pickled okra. Having never canned before, I had no idea what I was getting myself into. I scoured the internet for recipes and finally decided on one and left out the sugar as I am not a fan of anything sweet and sour, I prefer strictly sour. Surprisingly the "canning" process was relatively easy! I purchased mason jars from HEB, although, I am sure you can easily find them at any grocery store. I then purchased my pickling cucumbers, okra, vinegar, salt, and pickling spices and I was ready to can! I started by boiling the jars and lids in water for 1 minute each to sterilize them. I then mixed 4 cups water, 4 cups white vinegar, 1 tablespoon pickling spices, and 1/2 cup salt in a large pot and brought it to a boil. While this was boiling I packed my jars with okra and pickles. Once the mixture was brought to a boil I turned off the heat and filled the jars to just below the brim. I then let them cool for about an hour and securely tightened the lids. After the lids were tightened I let them cool and then stuck them in the refrigerator to begin the "pickling" process. These pickles and okra are ready to eat after 24 hours, however, the longer you let them sit, the better they taste! You can even throw in some dill and peeled garlic in to the jars for some added flavor if you like. Happy Canning!
Pickling Solution:
4 cups water
4 cups vinegar
1 tablespoon pickling spices
1/2 cup salt
Mix well and bring to a boil.
