Today has been a busy day! Between cleaning house (yuck), maintaining the garden, dehydrating apples, and finally getting around to canning, I am just now sitting down!
The garden is doing fantastic! Today we officially pulled our first red tomatoes in addition to 3 jalapeños, 3 bell peppers, 2 banana peppers, a number of green beans, and some more cucumbers and okra! Since we are quickly accumulating okra, it was time to do something before they start going bad. After last year’s abundance of okra (which we fried, pickled, and froze) we decided to plant 8 times as many okra (aka we realized how much we love it!). With that being said, today’s task was pickled okra. There are a number of variations of pickled okra, but this (below) is what we found that we like the most.
Oh, before we get going – let’s backtrack to those Drunken Cherries for a second. They barely made it the 24 hour waiting period before we popped open a jar of bourbon cherries. I am not a huge fan of Bourbon but boy were these delicious! We used 1 tbsp of bourbon per jar – they definitely smelled like bourbon but not nearly as potent to the taste – yummy!
Now, lets get back on track – Pickled Okra!
Pickled Okra [yield: (3) Quarts]