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Pickled Okra

Ingredients

1 pound small okra
2 dried red chilies
2 cups white vinegar
1 cup water
1 tablespoon salt
2 teaspoons sugar
2 bay leaves
1 teaspoon each black peppercorns, coriander seeds, and dill seeds
1/2 teaspoon celery seeds

Directions

Wash the okra and trim off the ends of the stems. Place in a large, clean jar with the chilies.

Combine the remaining ingredients in a non-reactive saucepan and bring to a boil. Let it cool slightly, then pour it over the okra. Place a small dish or sealed, water-filled plastic bag on top to keep the okra submerged.

Let the okra stand at room temperature for 2 to 7 days. The pickles are ready to eat after 2 days, but the flavor will improve with age.

Makes 1 pint

See Also:

More Okra Recipes

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