Pickled Okra
 
Makes 2 quarts
Ingredients
  • 1¼ pounds fresh okra pods, rinsed
  • 2 large jalapeños, sliced
  • 4 dried bay leaves
  • 1 tablespoon black peppercorns
  • 1 tablespoon mustard seed
  • ½ teaspoon dill seed
  • 6 sprigs fresh dill
  • 4½ cups distilled white vinegar
  • 1½ cups water
  • ¾ cup sugar
  • 6 tablespoons kosher salt
  • 2 large cloves garlic, sliced
Instructions
  1. Divide okra and jalapeños between 2 clean, sterilized quart-size jars (4 [16-ounce] jars or 1 [32-ounce] jar and 2 [16-ounce] jars). Divide bay leaves, peppercorns, mustard seed, dill seed, and dill between jars.
  2. In a large saucepan, combine vinegar, 1½ cups water, sugar, salt, and garlic. Bring to a boil over medium-high heat, stirring until sugar dissolves. Divide vinegar mixture between jars, leaving ½ inch of headspace. (All vinegar mixture may not be needed.) Cover with lids, and let cool completely. Refrigerate for at least 8 hours before serving or for up to 1 month.
Recipe by Louisiana Cookin' at https://louisianacookin.com/pickled-okra-2/