The Bohemian's Pickled Okra
Courtesy of the Bohemian Bounty
fresh medium-size okra
Dill heads or dill seed
Jalapeño or serrano peppers, optional
apple cider vinegar
Wide-mouth, pint-size canning jars, lids and bands
The Bohemian's Pickled Okra Directions
Pack whole okra into sterilized jars. Laying the jars on their sides can ease packing. Add to each jar a head of dill (or 1 tablespoon dill seed), a clove of garlic and a pepper.
Make a brine of water, vinegar and salt, and bring to a boil. Pour hot solution over okra in jars, leaving ¼ inch of headspace. Wipe off jar rims, add lids and secure in place with bands.
Process in a boiling water bath for 10 minutes. Sealed jars will give off a nice "plink" sound once removed from the water. If a jar fails to seal, refrigerate it until ready to eat.
Ready in 4–6 weeks. Refrigerate after opening. Perfect for summer barbecues!
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