Spicy Pickled Okra

Growing up on a farm, we always had a huge garden each summer. Although I hated to pick the garden and shell the peas and snap the beans, I certainly miss having those fresh vegetables today!

A few weeks ago, I picked up a jar of Talk 0' Texas pickled okra at my local grocery store. They are pretty good for store bought pickled okra, but they got me to thinking about the pickled okra my Mom used to make from our garden.

And so, I set out on a quest to make my own and here is the result.....

YOU WILL NEED:
2 pounds of Fresh Okra (2" to 3" pods are the best)
1/3 C. whole Mustard Seed
1/3 C. whole Dill Seed
1 tsp. whole Cumin Seed
2 tbsp. whole Mixed Peppercorns
1 tbsp. whole Corriander Seed
1 tsp. per jar Red Chili Flakes
6 tbsp. Pickling Salt
10 cloves of garlic (peeled)
6 Jalepeno Peppers (Seranos or Habaneros would also work depending on how much heat you want)
2 C. Vinegar (white or apple cider which ever you like best)
2 C. Water
4-5 one pint wide mouth canning jars with lids (sterilized according to manufacturer instructions)
Large water bath canner with jar rack

DIRECTIONS:
Start off by filling the water bath canner with water so that the water will cover the jars by 1". Bring to boil.

Wash the okra and trim the stems so only the stem cap remains. Put the okra in a bowl and cover with iced water and let stand for 30 minutes. Cut the stems off the jalepenos then cut into strips and set aside.

While the okra is soaking, mix vinegar, garlic cloves, and all the spices (except for the red chili flakes) in a 3 quart pot. Bring to a boil and simmer for 15 minutes.

Add 1 tsp of red chili flakes to each of the sterilized canning jars. Begin to fill each jar with towel dried okra by placing the okra cap side down into the jar. Stick a few pieces of jalepeno in between the okra pods. You should add at least 1 jalepeno to each jar. Once you can't get any more in the jar cap side down, continue to fill the jar with okra cap side up. Continue until all the jars are full.

Evenly divide the seeds and garlic that have been simmering among the jars. Add hot vinegar to the jars, wipe the rims clean, and put the lid on.

Once all the jars are filled, place jars in the water bath and boil for 10 minutes then remove from the canner. The jars should seal as they cool. If a jar doesn't seal, you can store in the refrigerator. Whether on your shelf or in the refrigerator, orka should not be eaten for 3 weeks to allow for all the flavors to meld and be absorbed...IF you can wait that long.