Pickled Okra. A Reminder.

 I like to be reminded of things. If you ask Lindsay, she would say that daily reminders are necessary for keeping our household from imploding. And, while I agree that daily reminders to bathe and mow the lawn are helpful, that's not really what I am getting at.

I'm talking sensory. I like it when small things remind you of something much bigger. Tastes and smells that bring people back to you. Like strong rural women. The ones who taught you how to take modest things and make them amazing. Reminders of where you came from, and that you're doing o.k.

Pickled Okra

 1# - 1 1/2# Okra // 2 tsp. Black Peppercorn // 2 tsp. Salt // 2 tsp. Mustard seed // 2 Serrano Chili (or other hot pepper, 1/2 seeded // 4 Garlic cloves // 1/2 cup Red bell pepper (small dice) // 6 cups White vinegar // 2 cups water


2 Quart jars ( Must be quart size)

Fill each quart jar with okra. To each jar add 1 tsp. ea. of pepper, salt, mustard seed, 1 serrano, 2 garlic cloves and 1/4 cup red bell. In a large pot combine vinegar and water over high heat. When mixture is almost boiling remove from heat and fill each jar to the top. Seal with sterilized lids, cool and refrigerate for 1-2 weeks before using.