Ingredients
Scale
- 2 large garlic cloves, sliced
- 1 or 2 small dried or fresh chile peppers
- 1 tsp dill seeds
- 1 quart (about 1 pound) fresh small okra pods, stems trimmed
- 2 cups cider vinegar
- 2 cups water
- 1 tbsp pickling salt
Instructions
- Put garlic, chiles and dill seeds into your quart jar. Pack the okra into the jars.
- In a saucepan, bring to a boil the vinegar, water and salt, stirring to dissolve the salt.
- Ladle the hot liquid over the okra, leaving 1/2 inch head-space, but making sure the okra is fully submerged.
- Store the jars in the fridge for at least three weeks.
Notes
The most wonderful discovery while making these: okra is the PERFECT shape to pack into a mason jar for pickling. It doesn’t fight you, just slides perfectly in next to its friends for its vinegar bath.
- Prep Time: 10 mins
- Cook Time: 2 mins