Easy Pickled Okra – Grandpa Cooks

Source Recipe: Eat Simple Food

You may have heard that when you cook okra, it turns slimy. Well, that’s true. Here are two recipes though, that make okra pretty easy to prepare and tasty.

- - Trim okra stem to 1/4 inch
  - ¾ lb okra
  - 2 fresno red chili peppers, sliced – use red peppers if you can’t find them or skip
  - 2 small garlic cloves, peeled
  - 4 dill sprigs or 1 ½ tsp dried dill
  - 1 ½ tsp mustard seeds
  - ½ tsp crushed red pepper (for heat)
  - 1 cup apple cider vinegar
  - 1 cup water
  - 2 Tbsp salt
  - 1 quart size jar – equipment

Instructions

1. Add garlic, dill, mustard seeds, and crushed red pepper to two pint sized jars.
2. Small okra is better. Not more than three inches, anyway.
  Plump – no wrinkles
3. Trim okra stems to ¼”. Add cleaned whole okra to jar vertically, alternating stem ends up and down.
4. Pack okra in tightly, packing dill along the sides
5. Bring a small pot with vinegar, water, and salt to a rolling boil and stir.
6. Pour mixture into clean canning jar(s) (careful it’s hot!), leaving ~ ¼″ air at top.
7. Cover with cleaned canning jar lid.
8. Let sit at room temperature ~ 1 hour to cool down, and then place in refrigerator.
9. Wait at least a couple days before eating, but probably will need about a week to soak up all the pickling liquid. Good for ~3 weeks in the refrigerator. Happy eating! Beckie