We got around to pickling some okra tonight and hope to add a few more jars to the collection here soon. And if this rain would keep up—we just may! Here I was excited at the measly .25″ that before I knew it turned to 1.10″ before it was all said and done. So thankful!
When I go to do things, like pickling okra, that maybe I didn’t learn directly from my family members who did, I go to those who know won’t lead me astray. And for this, I looked to John Martin Taylor of Hoppin’ John’s. For those that are—dare we say—new Charleston, he was inspiring, teaching, and running his downtown cookbook store 25 years ago. Awarded the first Lowcountry Culinary Legend Award at the Charleston Wine & Food Festival in 2007 for his contribution as an individual to lowcountry cooking, he was also recently named a Top 10 Local Legend by Charleston Magazine in July 2010. And the list truly goes on and on.
Here is his recipe for Pickled Okra, featured in his cookbook Hoppin’ John’s Charleston, Beaufort, and Savannah, that was posted on his website—along with many other delicious recipes if you’re in need of one:
4 garlic cloves, peeled
2 hot peppers
1 teaspoon mustard seeds
1 cup water
1 heaping tablespoon salt
2 cups white vinegar
Next week, I will be pickling some family goodness—watermelon rinds!