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Spicy pickled okra
Cook Time
30
minutes
minutes
Servings
4
pints
Author
Lisa Fain
Ingredients
2
pounds
okra, stems trimmed
8
garlic cloves
1
cup
fresh dill
4
serrano chiles, cut in half, lengthwise
2
teaspoons
chile flakes
2
teaspoons
cumin seed
4
teaspoons
salt
3
cups
apple cider vinegar
Instructions
Evenly divide between 4 sterilized pint-sized jars the okra, dill, Serrano chiles and garlic cloves.
Bring the vinegar and spices to a boil and pour into the jars. Fill up the rest of the jar with water.
Let cool (about half an hour) and then cover and refrigerate.
Will be ready in a day and will keep in the refrigerator for a few months, though they probably won’t last that long.