Recipes👇
1. Pickled Okra
Ingredients
1 pound fresh okra, washed and trimmed
2 cups white vinegar (5% acidity)
1 cup water
2 tablespoons kosher salt
1 tablespoon sugar (optional, balances the vinegar)
4 cloves garlic, peeled
1 teaspoon mustard seeds
1 teaspoon dill seeds or a few fresh dill sprigs
1 teaspoon red pepper flakes (optional, for heat)
½ teaspoon black peppercorns
Instructions
If canning, sterilize jars and lids by boiling them in water for 10 minutes.
If refrigerating, clean jars thoroughly with hot, soapy water.
Boil okra in water for 2–3 minutes, then immediately transfer to ice water to keep them crisp. This step is optional but helps preserve a firm texture.
In a saucepan, combine vinegar, water, salt, and sugar. Bring to a boil, stirring until salt and sugar dissolve.
Place garlic, mustard seeds, dill, pepper flakes, and peppercorns in the bottom of each jar. Pack okra upright as tightly as possible without crushing.
Pour the hot brine over the okra, leaving about ½ inch of headspace. Make sure all okra is submerged.
Seal and store
• For refrigerator pickles: Let jars cool to room temperature, then cover and refrigerate for at least 3–5 days before eating.
• For canned pickles: Process in a boiling water bath for 10 minutes, then cool and store in a cool, dark place. They will last several months.
Pickled okra is great on its own, in Bloody Marys, or as a tangy side.
2. Pickled Asparagus
Ingredients
1 pound fresh asparagus, trimmed to fit jars
2 cups white vinegar (5% acidity)
1 cup water
2 tablespoons kosher salt
1 tablespoon sugar (optional)
4 cloves garlic, peeled
1 teaspoon mustard seeds
1 teaspoon dill seeds or a few fresh dill sprigs
½ teaspoon red pepper flakes (optional)
½ teaspoon black peppercorns
Instructions
Sterilize jars and lids by boiling 10 minutes (for canning) or clean thoroughly for fridge pickles.
Boil asparagus 1–2 minutes, then shock in ice water to keep crisp.
Combine vinegar, water, salt, and sugar in a saucepan. Bring to a boil, stirring until dissolved.
Place garlic, mustard seeds, dill, pepper flakes, and peppercorns in the bottom of each jar.
Stand asparagus upright in jars as tightly as possible.
Pour hot brine over asparagus, leaving ½ inch headspace. Ensure asparagus is fully submerged.
Seal and store
• Fridge pickles: Cool, cover, refrigerate 3–5 days before eating.
• Canning: Boil water bath 10 minutes, cool, store in cool, dark place for several months.
Pickled asparagus makes a great tangy snack, addition to salads, or a fun cocktail garnish.
3. Pickled Garlic
see next page
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