teaspoons dill seed teaspoons minced garlic teaspoon dill weed or 1 large dill head per jar teaspoon mustard seed cup dried onion whole jalapenos or other hot peppers, seeded and chopped cups water cups apple cider vinegar tablespoons kosher or pickling salt clean pint jars Fresh whole okra, rinsed
Combine dill seed, minced garlic, dill weed, mustard seed, onion, jalapenos, water, vinegar and salt in a medium saucepan. Bring the brine to a simmer and heat until the salt is dissolved.
Pack the okra into clean pint jars.
Pour the brine over the okra, leaving ¼ inch headspace. Top with a lid. Place the okra in the refrigerator or can using the water bath canning method.
Okra is ready to eat after three weeks.
3 okra pods
5 kcal per serving
0 g per serving
1 g per serving