Photo courtesy of www.RareSeeds.com
Pickled martynias are quite an old-time treat that began appearing in American cookbooks in the 1840s.
Ingredients
- 12 ounces of small tender Martynia pods or a mix of Martynia pods and baby okra
- 2 Garlic cloves cut into thin slices lengthwise
- 4 Fresh bay leaves
- 1/2 Medium onion sliced paper thin
- 8 Whole allspice berries
- 1/3 cup sliced sweet red peppers
- 3 cups white wine vinegar
- 1/2 cup spring water
- 1/4 cup sugar
- 1 tablespoon pickling salt
- 8 to 10 Cumari peppers or chopped ‘Habanero’ peppers (optional)
Directions
- Trim the Martynias of their stems and tips (also trim off the stems of the baby okra if you are using them). Weigh the vegetables to be certain you have 12 ounces, and then set aside the okra.
- Heat a pan of lightly salted water and bring it to a full rolling boil. Reduce the heat so that the water is barely quivering, then add the Martynias. Poach the Martynias 5 minutes, then drain and combine with the okra in a deep work bowl.
- Add the garlic, bay leaves, and onion.
- Put 4 whole allspice berries in each of the hot, sanitized pint jars.
- Fill the jars with the vegetable mixture being certain that each jar receives 2 bay leaves. Place 4 to 5 stemmed, slit hot peppers in each jar.
- Fill the jars with the vegetable mixture being certain that each jar receives 2 bay leaves. Place 4 to 5 stemmed, slit hot peppers in each jar.
