A delightful recipe for pickled okra that can be enjoyed as a snack or a flavorful addition to meals. This tangy and crunchy treat is perfect for preserving the summer harvest.
Preparation time
30min
Ingredients
6 Servings
- 2 teaspoons dill seeds
- 500 grams fresh okra
- 4 garlic cloves
- 2 teaspoons mustard seeds
- 1 teaspoon red pepper flakes
- 50 grams salt
- 25 grams sugar
- 500 ml water
- 500 ml white vinegar
Directions
Step 1
Wash the okra thoroughly and trim the stems.
Step 2
In a large pot, combine the vinegar, water, salt, and sugar. Bring to a boil.
Step 3
Place the garlic cloves, dill seeds, mustard seeds, and red pepper flakes into sterilized jars.
Step 4
Pack the okra into the jars, making sure they are tightly packed.
Step 5
Pour the hot vinegar mixture over the okra, leaving about 1/2 inch of headspace.
Step 6
Seal the jars with lids and let them cool to room temperature.
Step 7
Refrigerate the jars for at least 24 hours before consuming.