Spicy pickled okra
okra, stems trimmed
serrano chiles, cut in half, lengthwise
apple cider vinegar
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.
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