Pickled okra

  • 900g young, small to medium okra pods
  • 4 small dried chillis, split in 1/2
  • 2 tsp mustard seeds
  • 12 sprigs fresh dill
  • 4 cloves garlic, whole
  • 1 tsp whole peppercorns
  • 75g salt
  • 475ml rice wine vinegar
  • 475ml bottled water

Wash the okra and trim the stem to 1cm. Place 1 chilli, 1/2 tsp mustard seeds, 3 sprigs of dill, 1 clove of garlic and 1/4 tsp peppercorns in the bottom of each of 4 sterilised 480ml canning jars.

Divide the okra evenly among the 4 jars, standing them up vertically, alternating stems up and down.

In a medium saucepan over a medium heat, bring the salt, vinegar and water to a boil. Once boiling, pour this mixture over the okra in the jars, leaving space between the top of the liquid and the lid. Seal the lids. Set in a cool dry place for 2 weeks.

Tips on sterilising jars:

Properly-handled sterilised equipment will keep bottled foods in good condition for years. Sterilising jars is the first step in preserving foods.

Jars should be made from glass and free of any chips or cracks. Preserving or bottling jars are topped with a glass, plastic, or metal lid, which has a rubber seal. Two piece lids are best for bottling, as they vacuum seal when processed.

To sterilise jars before filling with jams, pickles or preserves, wash the jars and lids with hot, soapy water. Rinse well and arrange the jars and lids open sides up, without touching, on a tray. Boil the jars and lids in a large saucepan, covered with water, for 15 minutes.

Use tongs when moving the hot sterilised jars from the boiling water. Be sure the tongs are sterilised too, by dipping the ends in boiling water for a few mins.

As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies and preserves must be clean. This includes any towels used, and especially your hands.

After the jars are sterilised you can fill them. It is important to follow any bottling and processing instructions included in the recipe.

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