My backyard okra plant produced very well over the summer. As I was looking for ways to cook all that okra, someone suggested pickling them. What a great idea! I also grew the chili peppers I used in this recipe. I let the okra sit in the refrigerator for 7-10 days before eating.
Ingredients
Water
Vinegar
Salt
Fresh Dill
Minced Garlic
Okra
Chili Peppers
Directions
Boil the mason jars to sterilize them
Once cool and dry pack with garlic, fresh dill, okra, and chili peppers
Combine the water, vinegar, and salt at a ratio of one cup of water, one cup of vinegar, and one tablespoon of salt; bring to a boil
Pour the vinegar mixture into the jars and seal
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