Okra

(Page 2 of 3)

June/July 2002
 
Article Tools
Print
Comments
RSS
Bookmark and Share

Hot Pickled Okra

3 1/2 pounds small okra pods

4 cloves garlic
2 small hot peppers, halved
3 cups water
3 cups vinegar
1/3 cup canning salt
2 teaspoons dill seed

Pack okra firmly into four clean pint jars. Put a garlic clove and half-pepper in each jar. Combine water, vinegar, salt and dill. Bring to a boil. Pour hot liquid over okra, leaving 1/4-inch head space. Remove air bubbles. Adjust caps. Process 15 minutes in water bath.

RELATED CONTENT

Okra will grow in any well-drained garden soil in full sun. The soil should be worked 8 to 10 inches deep to promote strong root growth, and compost or organic fertilizer should be worked in. Most okra growers sow seeds directly in the garden. Plant the seeds an inch deep and 2 inches apart, in rows 3 feet apart, a few weeks after all danger of frost has passed. Once sprouted, the plants should be thinned to about 15 inches. Alternatively, plant three to five seeds in hills 15 inches apart. When the plants are 3 or 4 inches tall, thin the hills to the single strongest plant in each hill.

Contrary to conventional wisdom, okra can be started indoors. I start it in flats, then repot the young shoots into newspaper pots. These in turn are transplanted after all frost danger has passed, being careful to not disturb the roots. Growers in short-season climes might consider this technique to assure a crop.

Okra should be cultivated to keep weeds down. Hand pull any weeds very close to the stems to avoid damaging roots. The plants produce strong stems, and staking is usually not needed. Okra is fairly drought tolerant, and watering every seven to 10 days is more than adequate.

HARVESTING AND PRESERVING

Okra pods should be picked when they are 2 to 3 inches long. (Larger pods will be tough and fibrous.) Often this means harvesting every two days to assure tender pods. Some okra varieties have short, hairy bristles that can cause itchiness and a possible rash, so wear gloves when harvesting the pods. (These hairs lose their prickliness when cooked.) Pods keep well in the fridge for up to three days. After that they start to discolor and deteriorate rapidly.

Page: << Previous 1 | 2 | 3 | Next >>
Bookmark and Share
RSS | Comments | E-mail | Print
FEATURED ARTICLES
MOST POPULAR


Subscribe Today - Pay Now & Save 66% Off the Cover Price

First Name: *
 Last Name: *
Address: *
 City: *
State/Province: *
 Zip/Postal Code:*
Country:
 Email:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Lighten the Strain on the Earth and Your Budget

Mother Earth News is the guide to living — as one reader stated — “with little money and abundant happiness.” Every issue is an invaluable guide to leading a more sustainable life, covering ideas from fighting rising energy costs and protecting the environment to avoiding unnecessary spending on processed food. You’ll find tips for slashing heating bills; growing fresh, natural produce at home; and more. Mother Earth News helps you cut costs without sacrificing modern luxuries.

At Mother Earth News, we are dedicated to conserving our planet’s natural resources while helping you conserve your financial resources. That’s why we want you to save money and trees by subscribing through our Earth-Friendly automatic renewal savings plan. By paying with a credit card, you save an additional $4.95 and get 6 issues of Mother Earth News for only $10.00 (USA only).

You may also use the Bill Me option and pay $14.95 for 6 issues.