Pickled Okra

8 ingredients
2 steps

Ingredients

  • 2 pounds fresh okra
  • 3 jalapeno chiles, seeds removed, thinly sliced
  • 3 garlic cloves, halved
  • 3 fresh dill sprigs, halved
  • 1 qt. apple cider vinegar
  • 1 1/2 cups water
  • 1/4 cup kosher salt
  • 1 tablespoon yellow mustard seeds

Directions

  1. 1
    Divide and pack okra, jalapeno slices, garlic, and dill evenly among 6 (1-pint) canning jars.
  2. 2
    Combine vinegar, water, salt, and mustard seeds in a stockpot, and bring to a boil over high. Remove from heat. Carefully ladle hot vinegar mixture over okra mixture in jars, leaving 1/2 inch of room at the top of each. Wipe rims. Cover with lids; screw on bands. Cool jars to room temperature. Okra will keep up to 2 months in the refrigerator.

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