Spicy Pickled Okra
This spicy pickled okra recipe has a kick! It's perfect as a garnishment for your Bloody Mary, on a meat and cheese plate, or just to snack on.
- 2 teaspoons dill seed
- 2 teaspoons minced garlic
- 1 teaspoon dill weed or 1 large dill head per jar
- 1 teaspoon mustard seed
- ¼ cup dried onion
- 1-3 jalapeno or other hot peppers halved, seeded, then cut into strips
- 2 ¼ cups water
- 1 ¼ cups apple cider vinegar
- 2 tablespoon salt
- 2-4 clean pint jars
- Fresh whole okra rinsed
Combine all ingredients in a medium saucepan over medium high heat. Add peppers to suite your heat level. One pepper will give it a little bite.
Bring mixture to a boil, then reduce heat and simmer until the salt is dissolved.
Pack okra into clean pint jars. Pour brine over the okra, leaving ¼ inch headspace. Place okra in the refrigerator or can using the water bath canning method.
Okra is ready to eat after three weeks.