Pickled Okra

Pickled okra - spicy or not - is a fabulous way to keep the distinctive grassy flavor of okra around well past its summer and fall season.

This recipe gives you the amount to prepare per pint jar - double, triple, quadruple this recipe based on how many pints of Pickled Okra you want to make.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients:

1/2 lb. okra

1 clove garlic, thinly sliced

1 chile pepper, fresh or dried or 1/4 tsp. red chile flakes (optional)

1/2 tsp. dill seeds

1 cup cider vinegar

1 1/2 tsp. pickling salt or 2 tsp. kosher salt

1 pint jar with two-part sealing lid

Preparation:

Stuff the okra, garlic, chile, and dill seeds into a clean pint jar.

Bring vinegar, 1 cup water, and salt to a boil. Ladle mixture over okra, leaving about 1/2 inch of headspace. Close the jars and process in a boiling water that covers the jar(s) by at least an inch for 15 minutes.

Store jar(s) in a cool, dry place for at least three weeks and up to six months before eating okra pickles.

Makes 1 pint Okra Pickles.

Okra is very abundant and sometimes it get spoil so I decided to look for an Okra recipe that will last and here it is. Pickled okra, I will try making this recipe this weekend.