If your okra is producing more than you can cook up, or if you want to be able to enjoy them year round, try pickling it.

Ingredients

In a saucepan, combine and boil:
4 cups vinegar
4 cups water
½ cup salt
¼ cup sugar

Number of Servings :

6

Direction

Sterilize four quart-size or 8 pint-size canning jars and lids. The jars must be deep enough to accommodate whole okra pods.

In a saucepan, combine and boil:

4 cups vinegar

4 cups water

½ cup salt

¼ cup sugar

Stir until fully dissolved, then remove from heat and set aside.

In each jar, place:

1 or 2 whole peeled garlic cloves

1 tsp dill seeds

1 green chili pepper (optional)

Enough small fresh okra pods to fill to a half-inch from the top.

Pour the vinegar mixture over the okra to a half-inch from the top.

If you would like them to be shelf-stable and last longer, water bath can them at a boil for 10 minutes. Remove from heat, cool for 12 to 24 hours. Test the seals to make sure they’ve popped.

For refrigerator pickles, skip the water bath and simply store the jars in the fridge, and use within a half-year.

Wait at least two weeks before using, to allow the okra to marinate in the vinegar solution.