Pickled Okra
  • 1 lb fresh okra
  • 3 cloves garlic, peeled
  • 1 handful fresh dill
  • 1 Tbsp peppercorns
  • 1 c water
  • ½ c white vinegar
  • ½ c rice vinegar
  • 2 tbsp kosher salt
  1. Place garlic, dill, and peppercorns in a large, clean, odorless glass jar with a well-fitting lid.
  2. Rinse okra and pat dry with a clean towel.
  3. Tightly pack jar with whole, upright okra pods.
  4. In a medium saucepan, heat water, vinegars, and salt, stirring occasionally, until salt has fully dissolved.
  5. Slowly pour a small amount into the jar and gently swirl it around the jar; the glass must be heated slowly so it doesn’t crack.
  6. Slowly add the rest of the liquid until the okra stems have just been covered.
  7. Let jar cool for an hour or two before refrigerating.
  8. Refrigerate at least 5 days before consuming.
These pickles keep just fine in your fridge for a few months, if you can somehow keep yourself from devouring them for that long. The flavor will continue to develop and the texture may soften the longer you allow them to sit.
Recipe by Hell Yeah It's Vegan! at http://hellyeahitsvegan.com/pickled-okra/