Okra, a vegetable with African origins, was no doubt brought to the South around three hundred years ago by Ethiopian slaves who possessed the knowledge of its cultivation. Since non-Southerners generally have an aversion to, if not a horror of, boiled okra pods when they reach a viscous, slimy consistency, I have always suggested introducing them to fried or pickled okra instead. Pickled okra has become almost routine in the South, especially in the Deep South, and is commonly served at cocktail parties, picnics, genteel bridge or charity lunches, and even some bars. In fact, I have witnessed small pickled okra being used as a substitute for olives in martinis in Louisiana. It is essential to pickle only impeccably fresh okra. When shopping, look for young pods that are no longer than about 2 inches, bright green, firm, and free from blemishes. If the pods bend easily, it is best to choose another batch. Fresh okra maintains its color and texture for approximately 3 days when stored in plastic bags in the refrigerator.
MAKES: four 1-pint jars
INGREDIENTS:
- 3 1/2 pounds small, firm, fresh okra
- 4 teaspoons dill seeds
- 4 small red chile peppers
- 4 small green chile peppers
- 8 garlic cloves, peeled
- 4 cups white vinegar
- 1 cup water
- 6 tablespoons salt
INSTRUCTIONS:
- Trim the stems off the okra. Rinse the pods well and pat dry.
- Add 1/2 teaspoon dill seeds to the bottom of each of four 1-pint sterilized canning jars.
- Pack the okra into the jars, taking care not to bruise the pods.
- Add another 1/2 teaspoon dill seeds and 1 of each color chile pepper and 2 garlic cloves to each jar.
- In a large stainless-steel or enameled saucepan, combine the vinegar, water, and salt. Bring to a boil.
- Pour equal amounts of the liquid over the okra to within 1/4 inch of the top.
- Seal and store the jars at least 1 month at room temperature before serving.
- Serve the okra at room temperature or chilled.
NOTE:
- In the early nineteenth century, it was common for Savannah gentlemen to carry small silver boxes containing minced bird’s-eye hot peppers. These peppers were used to add a fiery kick to a variety of foods. Even today, it is not uncommon to find pots of these local tiny red peppers growing on front porches and windowsills in Savannah. They are readily available to be plucked and added to a range of dishes, including soups, stews, sauces, pastes, and breads.
