Pickled Okra
 
Makes 6 servings
Ingredients
  • 1 pound fresh okra
  • 3 cups distilled white vinegar
  • ⅓ cup sugar
  • 1 tablespoon kosher salt
  • 2 teaspoons celery seed
  • 2 teaspoons dill seed
  • 2 teaspoons fennel seed
  • 2 teaspoons yellow mustard seed
  • 5 bay leaves
  • 4 small fresh red chile peppers
  • 3 (3-inch) stalks fresh lemongrass, halved lengthwise
Instructions
  1. Place okra in a large glass bowl or pack tightly in quart-sized mason jars; set aside.
  2. In a large saucepan, combine vinegar and all remaining ingredients; bring to a boil over medium-high heat, stirring occasionally. Pour over okra, and let cool to room temperature. Cover and refrigerate for at least 1 week and up to 4 weeks
Notes
Tip: Use a nonreactive bowl, such as glass or ceramic, to store pickled okra.
Recipe by Louisiana Cookin' at https://louisianacookin.com/pickled-okra-salad/