Pickled Okra

STYLED BY KATE ASHLEY
PHOTOGRAPHY BY KELLY MOORE CLARK

Celebrate peak summer produce with a tangy, crisp pickled okra recipe – perfect for August snacking, garnishes, or gifting.

WHAT YOU NEED:
1 pound fresh okra
2 cups white vinegar
2 cups water
2 tablespoons salt
2 teaspoons sugar
4 cloves garlic
2 teaspoons mustard seeds
4 small hot chili peppers
4 wide-mouth pint jars

HOW TO MAKE:
In a saucepan, combine vinegar water, salt, and sugar. Bring to a boil. Place two garlic cloves, 1 teaspoon of mustard and dill seeds and chili peppers into each jar. Pack the trimmed okra upright. Add the hot brine into the jars, leaving 1/2 inch space at the top (make sure okra is submerged). 

STORAGE TIP:
To preserve for longer storage, process the jars in boiling water for 10 minutes.