Pickling has gained momentum lately. It's not a bad thing - reviving the practices that defined our grandparent's generation rarely is - but in the way my older sister once rebuffed music when it became popular, the trendiness can be little off-putting. (See?)
But - popular or not - pickling produce straight from your own garden is totally satisfying. The pride of watching people eat what you planted, grew, and preserved ties me to my grandma and generations before hers. And though I didn't get a chance to learn from her, I like to think she'd be proud anyway.
So: pickled okra. My google search unearthed Lady Bird Johnson's Ranch Pickled Okra recipe, which I used last year and will forevermore. It preaches that Simplicity wins, as always.
LBJ Ranch Pickled Okra
3 lbs whole okra
6 hot peppers (I used mini thai peppers from the garden)
6 cloves peeled garlic
1 quart white vinegar
1 1/3 cups water
1/2 cup salt
1 tbsp mustard seed
1. Wash okra and pack in clean jars.
2. Add to each jar 1 hot pepper* and 1 clove garlic.
3. Bring remaining ingredients to a boil. Cover okra with hot liquid, filling to within 1/2 inch of jar top. Adjust lids.
4. Process in boiling water for 10 minutes.
*I used more because the thai peppers are so small.