Ingredients

The following ingredients have 4 Servings
  • 1 pound okra
  • 5 tablespoons kosher salt (divided)
  • 2 cups water
  • 2 cups distilled white vinegar (you can also use apple cider vinegar or a combination)
  • 5 cloves garlic (smashed)
  • 1 tablespoon honey (or use white sugar)
  • 2 bay leaves
  • 1 teaspoon dried dill
  • 1 teaspoon brown mustard seeds
  • 1-2 spicy chilies (sliced (optional, for spiciness))

Instruction

  • Wash the okra, remove the stems and slice the okra in half lengthwise. Toss the okra in a colander with 3 tablespoons of salt. Allow to drain for 1 hour.
  • Add the water, vinegar, salt (remaining 2 tablespoons), garlic, honey, bay leaves, dill, and mustard seeds to a large pan.
  • Bring the mixture to a quick boil, then remove from heat and stir.
  • Rinse the okra in cold water to remove any slime and extra saltiness.
  • Stuff them into a large quart jar (Ball jars are good here), but leave about 1 inch of head space. You can use multiple jars if needed.
  • Add the hot pepper slices on the top, if using.
  • Pour in the brine and seasoning mixture and screw on the cap.
  • Refrigerate for 24 hours before using to develop the flavors, though they can be eaten right away. They are much better after 1 week.