Pickled Okra

From Jamie DeMent
  •  2 quarts okra
  • 4 small dried chiles, split in 1/2
  • 12 sprigs fresh dill
  • 4 cloves garlic, whole
  • 1 teaspoon whole peppercorns
  • 1/4 cup kosher salt
  • 2 cups white or apple cider vinegar
  • 2 cups water
  • 4 pint-sized canning jars

Wash the okra and trim the stem to 1/2-inch. Place 1 chile, 3 sprigs of dill, 1 clove of garlic and 1/4 teaspoon peppercorns in the bottom of each of 4 sterilized pint canning jars. Divide the okra evenly among the 4 jars, standing them up vertically.

In a medium saucepan over medium heat, bring the salt, vinegar and water to a boil. Once boiling, pour this mixture over the okra in the jars, leaving space between the top of the liquid and the lid. Seal the lids. Set in a cool dry place for 2 weeks.