Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the power of farmers markets to drive economic and community health in the region. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.
Recipe
Pickled Okra
Yep. It’s that time of year. Long are the days and high are the temps. You’ve prepared okra every single way that you can think of, but now it’s time to pickle it. Pickling vegetables is an amazing way to save the season and embrace Louisiana seasonality. Craving okra in the middle of Winter? You’ll be covered. Try this recipe from The Sophisticated Caveman. Don’t feel like making it yourself? Pick some up from one of our many vendors like Pickled NOLA, Josey’s Goods, South of Eden, Dennis Guarino, and more!
Ingredients
- 2 pounds okra rinsed, dried, and trimmed
- 4 garlic cloves minced and divided
- 2 teaspoons mustard seed divided
- 2 teaspoons dill seed divided
- 4 dried chili peppers*
- 2 cups apple cider vinegar
- 2 cups water
- 1/4 cup kosher salt
Directions
Line a large stockpot with a steamer basket or towel. Place four pint-sized canning jars in the pot and fill with enough water to cover the jars. Boil the jars for 10 minutes, then carefully empty them and transfer to a towel-lined surface to cool.
Place 4 canning jar lids and rings in a small bowl and cover with boiling water to sanitize.
Add one minced garlic clove, 1/2 teaspoon mustard seed, 1/2 teaspoon dill seed, and one dried chili to the bottom of each jar. Pack the jars tightly with okra, alternating the pods stem-side to tip side up.
Combine the water, vinegar, and salt in a medium saucepan and bring to a boil. Stir until the salt is completely dissolved.
Pour the brine into each jar, leaving 1/4 inch of head space at the top. Use a clean knife or chopstick to shift the okra around and release any air bubbles. Wipe the jar rims clean, then dry the lids and rings and screw them on.
Bring the water in the stockpot back to a boil, then place the jars back in. Cover and process for 10 minutes.
Remove the jars and allow them to cool. Check the seals by pressing down on the lids- they should not flex or pop back up. Store the okra in a cool, dark place for 3-4 weeks before enjoying.
About Us
The Crescent City Farmers Market operates weekly year-round throughout New Orleans. The CCFM hosts 70+ local small farmers, fishers, and food producers, and more than 150,000 shoppers annually.