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.
The Delia Online Cookery School: Watch how to prepare garlic in our video. Just click the image to play.
This recipe is from Delia's Complete How to Cook. Makes two 17½ fl oz (500 ml) jars
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.