Spicy Pickled Okra
 
Ingredients
  • 6 cloves garlic, smashed
  • 6 sprigs fresh dill
  • 2 tablespoons black peppercorns
  • 1 tablespoon mustard seed
  • 1 pound small to medium fresh okra, trimmed
  • 6 Thai bird chile peppers, stems removed
  • 1½ cups cane vinegar*
  • 1½ cups water
  • 2 tablespoons sugar
  • 2 tablespoons kosher salt
Instructions
  1. In a large stockpot, place 3 clean 16-ounce canning jars and water to cover. Bring to a boil over high heat; boil for 10 minutes. Without discarding water from pot, carefully remove jars, and dry completely. Keep water simmering over medium-low heat.
  2. Divide garlic, dill, peppercorns, and mustard seed among warm jars. Divide okra and chiles among jars.
  3. In a medium saucepan, bring vinegar, 1½ cups water, sugar, and salt to a boil over medium-high heat, and cook until sugar and salt dissolve. Remove from heat. Divide mixture among jars, leaving ¼ inch of headspace. Cover tightly with lids.
  4. Bring large pot of water to a rolling boil over high heat, and submerge jars. Boil for 10 minutes; carefully remove. Let cool completely before storing in a cool, dark place. Refrigerate after opening.
Notes
*We used Steen’s Cane Vinegar.
Recipe by Louisiana Cookin' at https://louisianacookin.com/pickled-okra-crab-salad/