Pickled Okra

A tangy, spicy, and crunchy pickled okra recipe that's perfect for adding to salads, sandwiches, or served as a delicious snack.

Ingredients - Serves 8

Wash the okra and trim the stem ends.
In a large pot, combine the vinegar, water, and salt. Bring to a boil.
Divide the garlic, dill seeds, mustard seeds, and red pepper flakes between two quart-sized mason jars.
Pack the okra into the jars, stem ends up.
Pour the hot vinegar mixture over the okra, leaving 1/2 inch of headspace at the top of the jars.
Remove any air bubbles by gently tapping the jars.
Seal the jars and let them cool to room temperature.
Refrigerate the jars for at least 1 week before eating the okra. The pickled okra will keep in the refrigerator for up to 1 month.