Ingredients

The following ingredients have 4 Servings
  • Fresh (young okra (too mature and it will be woody and impossible to eat))
  • 2 cup water
  • 1 cup white vinegar
  • 2 tbsp salt
  • 1 thai/spicy pepper
  • 1 head of dill per jar
  • 1 clove of garlic per jar

Instruction

  • Pierce each okra pod once with fork or knife to allow brine inside.
  • Add water, vinegar and salt to sauce pan and bring to boil and cook until salt has disolved.
  • Place okra and remaining vegetables in clean jars and add brine.
  • Process for 10 minutes in waterbath if canning, otherwise place directly in fridge.
  • Let sit overnight prior to eating.