House Pickled Okra

Name: House Pickled Okra
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M3DT0H10M0.000S
Yield: 1 pint pickled okra
Ingredients: 3/4 cup distilled white vinegar; 1 teaspoon kosher salt; 10 to 15 medium okra, sliced in half lengthwise; 2 cloves garlic, smashed; 2 sprigs fresh dill; 1 teaspoon whole black peppercorns; 1/2 teaspoon crushed red pepper flakes

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Level: Easy

Total: 3 days 10 min (includes pickling time)
Active: 10 min

Yield: 1 pint pickled okra

Everyone in the South has their own recipe for pickled okra; this is my tried and true. It’s crisp and salty, with a little kick of heat.

Level: Easy

Total: 3 days 10 min (includes pickling time)
Active: 10 min

Yield: 1 pint pickled okra

Ingredients

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3/4 cup distilled white vinegar

1 teaspoon kosher salt

10 to 15 medium okra, sliced in half lengthwise

2 cloves garlic, smashed

2 sprigs fresh dill

1 teaspoon whole black peppercorns

1/2 teaspoon crushed red pepper flakes

Directions

Special equipment:

a 16-ounce mason jar

To a saucepan on medium-high heat, add the vinegar, salt and 1/2 cup water and bring it to a boil, making sure the salt has dissolved. Turn off and set aside.
To a 16-ounce mason jar, add the okra and garlic, standing the okra up in the jar, then the dill, black peppercorns and crushed red pepper flakes. Pour the hot pickling liquid over the okra and seal with the lid. Store refrigerated for up to 5 days.