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Spicy Pickled Okra

Yield About 4 cups (serving size: 1/3 cup)
If you're lucky enough to find purple okra, use it solo or in combination with standard green pods—but know that the longer the pickling time, the less vibrant the color. Serve on a relish tray, with sandwiches in place of pickle spears, or as a bloody Mary garnish. A jar makes a unique hostess gift.

Ingredients

  • 1 1/2 pounds okra
  • 4 garlic cloves
  • 4 dill sprigs
  • 2 cups cider vinegar
  • 1 3/4 cups water
  • 3 tablespoons sugar
  • 1 1/2 tablespoons kosher salt
  • 1 1/2 tablespoons mustard seeds
  • 1 teaspoon crushed red pepper

Nutrition Information

  • calories 22
  • fat 0.1 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.1 g
  • protein 1 g
  • carbohydrate 4.6 g
  • fiber 1.6 g
  • cholesterol 0.0 mg
  • iron 0.4 mg
  • sodium 181 mg
  • calcium 42 mg

How to Make It

  1. Divide okra, garlic, and dill evenly among 4 (1-pint) jars.

  2. Combine vinegar and remaining ingredients in a saucepan; bring to a boil. Cook 1 minute or until sugar dissolves. Remove from heat; let stand 5 minutes. Carefully pour vinegar mixture into jars, leaving about 1/4 inch at top. Seal jars; refrigerate 3 days before serving.