Friends, this recipe has been in the works for three years. That’s how long I have tried different variations of pickling the extra okra we’ve grown in the garden. THREE YEARS!!! I never quite liked the way the others turned out. Getting the seasoning and vinegar flavoring right has been tricky. This year though I got it. I GOT IT!!! These babies are perfection. I am okay with giving myself a pat on the back while I present to you my pickled okra recipe.
1 lb of okra
4 1/2 cups apple cider vinegar
2 cups water
4 1/2 tsp salt
3-4 cloves of garlic minced. I use the garlic peel too.
3-6 sprigs of dill
2 tsp coriander
1 Tbls peppercorns
Wash the okra. Then sterilize the jars by placing them and the lids in boiling water for 10 minutes.
When the jars are completely cooled, pack them with okra. (Note the recipe is for 2 1 quart jars, but you can adjust accordingly for the jar sizes and amount you have.) Then divide the garlic, dill, coriander, and peppercorns and place in the jars.
In a medium pot bring the vinegar, water, and salt to a boil and simmer for 15 minutes.
Pour the vinegar/water brine in the jars filling them to the top.
Make sure the jar rims are clean, and then seal the jar. Store in your fridge for 2 weeks.