Stressed out ... let's do some canning...



Okra stuffed jars with yummy garlic and herbs

 I bet you are wondering what I did... or maybe not, but I have to tell you anyway.  When I am feeling stressed ... in need of that comfort that makes you feel better...I tend to cook or clean or turn to family.  But with my family so far away, sometimes I do things that bring me comfort or remind me of the people who brought me the most comfort when I needed it.  So today, I got up and decided to make some bread and butter pickles and can some pickled okra.  Yes, that's right, I canned hot pickled okra.  What was my inspiration you ask...well that would be the large bag of okra that I purchased from Nancy, the lovely owner of Red Bud Farms from the Western Wake Farmer's Market.  That paired with the pound of jalepenos that I bought from Wild Onion Farms gave me the idea.  And then I have to remember the pickles that my beautiful daughter, Shannon, asked me to whip up if I had a minute.  Funny that! 

Ta da!  Lovely!

So this morning I got out of bed, feeling a bit down and thought ... hot pickled okra ... because the idea of canning reminded me how happy I was when I spent time with my Grandma Burke as a little girl and then as a teenager and then as an adult.  I loved helping her cook, can, quilt and garden.  And it was during those times that I shared alot of my thoughts and feelings with her and she would offer me a bit of wisdom that at the time I have to admit I wasn't sure I understood.  But today, upon reflection, I understand full well what she was saying.

I looked up a great recipe for which I seemed to have all the ingredients and I got busy.  I remembered from a week before, while unpacking from our recent move, I had come across a dozen or so canning jars and lids.  With jars lined up on the counter, I started measuring and placing all the wonderful smelling ingredients into the individual jars .... tarragon (mmmm), garlic, mustard seed, peppercorns .... so many wonderful aromas mixing together into such a fresh smelling bouquet.  It's so exciting at this point just thinking about the end result.

After rinsing and trimming the okra, I squeezed it all into the jars, all the while I'm smiling thinking of how I would love to have my grandma there offering up some of her great wisdom.  I can smell the  water, vinegar and salt I had placed on the stove.  It's boiling away, waiting to be poured into the jars all lined up in a row.  And while all this is happening, I'm reflecting back on the past few days and feeling so much better about things because even though she wasn't here with me physically, she was here ... with me ... watching over my "mess" ... my creative moment and I hope smiling at the beautiful work of "edible art" I had just created.  Stepping back to look at those beautiful jars, I found my happy thoughts again and this day that started off not looking so good became so much brighter.


Hot Pickled Okra
2 pounds young, small to medium okra pods
4 small dried chiles or 4 fresh chiles of your choice , split in 1/2
2 teaspoons mustard seeds
12 sprigs fresh tarragon
4 cloves, whole
1 teaspoon whole peppercorns
1/4 cup kosher salt
2 cups rice wine vinegar
2 cups bottled water
4 sterilized pint-sized canning jars

Wash the okra and trim the stem to 1/2-inch. Place 1 chile, 1/2 teaspoon mustard seeds, 3 sprigs of tarragon, 1 clove garlic and 1/4 teaspoon peppercorns in the bottom of each of 4 sterilized jars. Divide the okra evenly among jars, standing them up vertically, alternating stems up and down.
In a medium saucepan over medium heat, bring the salt, vinegar and water to a boil. Once boiling, pour this mixture over the okra in the jars, leaving space between the top of the liquid and the lid. Seal the lids. Set in a cool dry place for around 2 weeks.