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Pickled Okra

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Adapted from: Epicurious

Note: I did not do the whole sterilization process with the ball jars or the proper canning processes, but by all means, do so. Epicurious gives detailed instructions.


  • 1 pound okra (3 1/2 to 4 inches long)
  • 6 garlic cloves, peeled
  • 3 cups cider vinegar (24 fluid ounces)
  • 1 cup water
  • 1/2 teaspoon dried hot red pepper flakes
  • 1 1/2 tablespoons dill seeds (didn’t have so didn’t use)
  • 1 tablespoon mustard seeds
  • 1 1/2 tablespoons kosher salt
  • 1 tablespoon sugar

My additions: allspice berries, cloves, cardamom pods — just a few of each


  1. Tightly pack jars with okra, then put 1 garlic clove in each jar. Bring remaining ingredients to a boil in a 2-quart nonreactive saucepan, stirring until sugar and salt are dissolved. Divide pickling liquid evenly among jars.
  2. Let pickled okra stand in jars at least 1 day for flavors to develop. (Note: I waited two weeks before tasting.)
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes