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.
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
How to Make It
Divide okra, garlic, and dill evenly among 4 (1-pint) jars.
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.
We are lucky to be able to get farmers market fresh okra. For us, the recipe had just the right amount of spice. I have never seen purple okra but taste is what really counts, so this is a very good recipe.