Skylar's Pickled Okra

Try these tangy pickles on bratwurst, cold cut sandwiches, or in a Bloody Mary.

June 29, 2020

Ingredients

  • 3 pounds small-ish okra, whole, destemmed
  • 6 garlic cloves
  • 12 whole black peppercorns
  • 6 teaspoons dried dill
  • 6 whole dried chile peppers, such as Chile de Arbol
  • 2 cups rice wine or apple cider vinegar
  • 4 cups water
  • 4 tablespoons sea salt

Preparation

1.  Divide okra, garlic, and peppercorns evenly between 6 pint jars. Bring the remaining ingredients to a boil. Remove from heat.

2.  Pour liquid into the jars and seal with your favorite method. Okra is ready to eat in 24 hours, but more flavorful the longer they sit.

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Ingredients

  • 3 pounds small-ish okra, whole, destemmed
  • 6 garlic cloves
  • 12 whole black peppercorns
  • 6 teaspoons dried dill
  • 6 whole dried chile peppers, such as Chile de Arbol
  • 2 cups rice wine or apple cider vinegar
  • 4 cups water
  • 4 tablespoons sea salt