Description
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.
Ingredients
- 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
Instructions
- 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.
- 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