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Pickled Okra

This is one of my most favourite pickles. The recipe was given to me by a very talented artist, Deborah MacMillan, whose paintings (I have three) I am very attracted to. When I bought my first one, Night Swimmer, she offered me a glass of wine and some pickled okra, then, as I was so taken with it, kindly gave me the recipe.

 Pickled Okra

  Makes two 17½ fl oz (500 ml) jars

 1lb (450 g) small Okra
 4 cloves garlic, peeled
 1¼ pints (725 ml) distilled vinegar
 4 oz (110 g) light soft brown sugar
 1 tablespoon sea salt
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You will also need two 17½ fl oz (500 ml) preserving jars, sterilised.

This recipe first appeared in How To Cook Book Three.


Begin this the night before. First of all, wash the okra, put it into a colander and sprinkle it with the salt. Cover with a clean tea cloth, put a large bowl underneath it to catch the juices and leave it overnight. Next day, rinse the okra, then press them to get rid of the excess moisture and dry them with the cloth. Then leave them spread out on it to thoroughly dry off. After that, pack the okra into the hot, sterilised jars, along with the garlic. Next, in a saucepan, slowly bring the vinegar to the boil with the sugar, boil for 3 minutes, then pour it over the okra and garlic, covering them completely.

Now swivel the jars to make sure the air is expelled and really press the vegetables down under the liquid before you place waxed discs on top. Seal tightly with vinegar-proof lids, label when cold and store in a cool, dry, dark place to mellow for 3 months before eating.


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