Tangy, crunchy, and bursting with flavor, these pickled okra are a great addition to a Bloody Mary cocktail or charcuterie board.
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
- In 3 sterilized pint-size jars, place okra. Divide bay leaves, peppercorns, dill seeds, mustard seeds, red pepper, thyme, and dill sprigs among jars.
- 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.
