Pickled Okra
 
Makes 3 Pints
Ingredients
  • 1 pound whole okra (split lengthwise, if desired)
  • 3 fresh or dried bay leaves
  • 1 tablespoon black peppercorns
  • 1 tablespoon dill seeds
  • 1 tablespoon mustard seeds
  • 1 teaspoon crushed red pepper
  • 6 sprigs fresh thyme
  • 6 sprigs fresh dill
  • 3 cups white distilled vinegar
  • 1 cup water
  • ½ cup sugar
  • ¼ cup kosher salt
  • 1 clove garlic, minced
Instructions
  1. In 3 sterilized pint-size jars, place okra. Divide bay leaves, peppercorns, dill seeds, mustard seeds, red pepper, thyme, and dill sprigs among jars.
  2. In a medium stockpot, combine vinegar, 1 cup water, sugar, salt, and garlic. Bring to a boil over medium heat, and cook, stirring occasionally, until garlic is softened, 5 to 7 minutes. Divide vinegar mixture among jars. Cover tightly with lids, and let cool completely. Refrigerate until fully chilled or until ready to use, at least 2 hours, or for up to 1 month.
Recipe by Louisiana Cookin' at https://louisianacookin.com/pickled-okra/