Simple & Fast Pickled Okra

Yield: 2 Mason Jars

Ingredients:

• 1 lb. whole fresh okra.
• 2 cloves garlic
• 2 tsp dill seeds
• 2 tsp kosher salt
• 1/2 tsp whole black peppercorns
• 1 1/2 cups white vinegar
• 1 1/2 cups water

Step 1:

Line a couple of mason jars with as closely as possible with the okra stems facing upright, packing the containers to the rim.

Step 2:

Next peel the 2 garlic cloves and add them to the jar along with 2 tsp. dill seeds, 2 tsp. kosher salt, and ½ tsp. whole black peppercorns.

Step 3:

In a small saucepan, bring 1½ cups white vinegar and 1½ cups water to a boil, then poured it into the okra-stuffed jars, leaving ¼” headspace at the top of the jar and sealing them tightly.

Let them cool to room temperature, then store them in the refrigerator, where they continued to get more pickle-y tasting, for about a month.