pickled okra

By Jody

Ingredients

• 2 pounds young, small to medium okra pods
• 4 small dried chiles, split in 1/2
• 2 teaspoons corriander seeds
• 4 tsp dried dill
• 4 cloves garlic, whole
• 1 teaspoon whole peppercorns
• 1/4 cup kosher salt
• 2 cups apple cider vinegar
• 2 cups water
• Special Equipment: 4 pint-sized canning jars, sterilized*

Preparation

Step 1

Wash the okra and trim the stem to 1/2-inch. Place 1 chile, 1/2 teaspoon corriander seeds, 1 tsp of dried dill, 1 clove of garlic and 1/4 teaspoon peppercorns in the bottom of each of 4 sterilized pint canning jars. Divide the okra evenly among the 4 jars, standing them up vertically, alternating stems up and down.

In a medium saucepan over medium heat, bring the salt, vinegar and water to a boil. Once boiling, pour this mixture over the okra in the jars, leaving space between the top of the liquid and the lid. Seal the lids. Set in a cool dry place for 2 weeks.