Easy Pickled Okra!

   Pickling is a process of preserving foods by utilizing anaerobic fermentation. The product is placed in a brine which is usually a mixture of salt, water, and vinegar. Marinating in the brine, over time the food will become pickled resulting in a typically sour or salty taste.
  Pickling can preserve foods for up to a year, so learning to make and can these creations is a basic life skill that will no doubt benefit you in the long run. Not to mention, by making your own pickles and pickled products you can save tons of money per year! Pickling is also one of the safer canning techniques because the acidity of the brine plus the fermentation help to keep harmful microorganism at bay. This process is virtually fool-proof and perfect for beginners!
  I did a lot of research from various websites before beginning my pickled endeavor. I decided upon pickled okra because it was a childhood favorite of mine. People literally would give me jars of the stuff for my birthday and Christmases growing up! I used this website for the base of my project, however, in my typical fashion I added my own twist and variations. Here's how you can make your own! :)

You will need:

1. 1 pound okra, trimmed (or not, I am lazy and skipped this part)
2. 4 small dried red chiles (I used fresh jalapeno, sweet peppers, and red pepper flakes)
3. 2 bay leaves
4. 2 garlic cloves, halved (or more depending on your taste!)
5. 1 teaspoon dill seeds
6. 1 teaspoon coriander seeds
7. 1 teaspoon black peppercorns
8. 1 1/2 cups water
9. 1 1/2 cups cider vinegar
10. 1 1/2 tablespoons kosher salt 
11. 2 pint sized Mason or other canning jars 
12. Large pot, kitchen towel, tongs, and a funnel

   This recipe calls for only one teaspoon of the spices between two jars. I ended up adding a whole teaspoon PER jar because I like things on the spicier, more potent side! You can do whatever you feel would best suit your flavor needs. You can also add things like onion, paprika, cayenne, curry, or ginger... Any spice you like! 

   To start the process, first add the spices, garlic, bay leaves, and peppers to the clean jars. Then, evenly distribute the okra between the jars. Now you will heat the water, vinegar, and salt together just until it reaches a boil. Then use a funnel or very carefully pour the hot mixture over the okra, up to about 1/4 inch below the top of the jar. Screw the lids on both jars tightly. 

   The next step is processing the canned pickles. This was my first experience doing the hot water bath, but it was not as intimidating as you might think. You don't even need any fancy canning equipment! I just used a regular VERY large pot, filled with boiling water. Put a clean dishtowel into the pot and use tongs to place the jars into the water, making sure both are on the towel and not on the bottom of the pot. This could take some special maneuvering on your part! Patience is the key! Once they are set, let them boil for 10 minutes. When you remove them, carefully, from the pot of hot water the lids should be sealed! How easy is that? 

   The pickled okra will be ready immediately after the hot water bath, though it may take a few hours for the jar to cool down enough for you to crack it open. The longer they sit in the brine, the better the flavor will become! These will also last a full year in the pantry, if you can keep them around that long!!! Have fun pickling and stay clean! :)