Serve with pimiento cheese over a piece of toast for a salty treat. Make sure to make the okra up to a week ahead of time so that once it's time to assemble, you're all ready to go.
2 pounds fresh okra
3 jalapeño chiles, seeds removed, thinly sliced
3 garlic cloves, halved
3 fresh dill sprigs, halved
1 qt. apple cider vinegar
1 1/2 cups water
1/4 cup kosher salt
1 tablespoon yellow mustard seeds
How to Make It
Divide and pack okra, jalapeño slices, garlic, and dill evenly among 6 (1-pint) canning jars.
Combine vinegar, water, salt, and mustard seeds in a stockpot, and bring to a boil over high. Remove from heat. Carefully ladle hot vinegar mixture over okra mixture in jars, leaving 1/2 inch of room at the top of each. Wipe rims. Cover with lids; screw on bands. Cool jars to room temperature. Okra will keep up to 2 months in the refrigerator.
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