Pickled Okra

1400 NW Evangeline Trwy Lafayette, LA 70501

Ingredients

  • 2 pounds fresh small okra
  • 1 cup white vinegar
  • ¼ cup water
  • 2 tsps salt, uniodized
  • 1 tsp dill seed or 2 tbsps dill weed
  • 1 tsp celery seed
  • 2 cloves garlic
  • 1 tsp mustard seed
  • 1 hot green or red pepper sliced


Directions

  1. Wash okra and pack lengthwise tightly in four 1-pint sterilized jars.
  2. Bring to a boil the vinegar, water and salt.
  3. Add all seasonings to okra in jars and cover with hot vinegar mixture.
  4. Seal jars.
  5. Allow 2 or 3 weeks to pickle properly. Serve cold.

Recipe compliments of Debra Taghehchian.

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