Pickled Okra
Ingredients
- 4 lbs. small (3 inches), whole, unblemished okra
- 16 large cloves garlic
- 1 large onion, sliced
- 16 fresh hot red peppers (or the bottled kind)
- 1 jar celery seed
- 1 jar dill weed
- 1 bunch fennel, tops only, sliced
- 1 quart vinegar
- 1/2 cup kosher salt
Instructions
- 1
Leave the okra whole, although trim the stem to a minimum. Wash the okra well. Jam them (alternating tip and stem ends) into sterilized canning jars with a couple of cloves of garlic, a few slices of onion, a couple of hot peppers, 1/2 tsp. celery seed, 1/2 tsp. dill weed, and a stick of fennel.
- 2
Boil a quart of vinegar thinned with a cup of water, and stir in the kosher salt until dissolved.
- 3
Pour the hot vinegar mixture into the jars to cover the okra. Seal the jars with new lids and store in a pantry.