We had plenty of okra from Greenling and needed something to do with it. Pickled okra was the obvious choice. So, one hot Saturday morning at around 7, I hopped on the bike, grabbed the (wrong) wallet, and headed to the store for lids, the right kind of salt, and some dill seed. Pickling proceeded.
At about this point, we realized that we do not own any kind of jar tongs to get the boiling mason jars out of the boiling water. Luckily for us, we're inventive and brave, and we wound up using regular old kitchen tongs with a wing and a prayer. Seriously.
Three of our four jars popped satisfyingly, and before 10 a.m., I'd pickled okra and was on my way to dog training with Fin.
- Sustainable Diet
- Here you'll find recipes, gardening advice, news, and more. This is a place to learn and explore along with us, as we try to live in a way that keeps our resources (whether that's land and plants or mind and spirit) happy and healthy. It's a small way to illustrate how soul, body, earth, and others are so tightly intertwined. Come on in and stay a while! All images and content (c) Amber Byfield Pollei, 2007-2012, unless otherwise noted.
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Ryan and I spent a few precious hours on Sunday learning the art of pickling from my Mom. She told us to bring: Lids (not to be confused wi...