Pickled Okra

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.