Farm Market Recipe of the Week: Pickled Okra


One of the trends we see in farming is that when something is in season, we get more than we need. The rest of the year it is imported from somewhere else. How do you handle this when trying to eat locally, and support local organic farmers? The answer lies in how people used to do it before global trading was a reality – by pickling, curing, or drying.
This week I am presenting a recipe for pickled okra. My hope is to introduce a new way to prepare it and encourage ways to use local produce year round.
Pickled Okra:

2 pounds fresh okra
2TB sliced hot peppers
4 cloves garlic
4 sprigs fresh dill
4 black peppercorns
3 cups water
1 cup vinegar
3 TB salt
1 TB cane sugar

Boil canning jars and lids. Divide okra, peppers, garlic, and dill evenly between mason jars. Boil water, vinegar, salt, pepper, and sugar. Pour over ingredients until covered and ½ inch from the top. Seal jars and put in hot water bath for 10 minutes.

Recipe by Chef Josh Falzone

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