Quick-Pickled Okra

A crisp, crunchy, puckery treat to stash in your fridge!

1 pound whole fresh okra
2 cloves garlic, peeled
2 teaspoons dill seeds
2 teaspoons kosher salt
2 teaspoons whole black peppercorns
1½ cups white vinegar
1½ cups water

1. Line a couple of Mason jars with the okra, packing them as closely as possible with the stems facing upright, packing the containers to the rim, then disperse the garlic cloves, dill seeds, salt and pepper amongst the jars.

2. In a small saucepan, bring the vinegar and water to a boil, then pour it into the okra-stuffed jars, leaving about ¼-inch headspace at the top of the jar and sealing them tightly. Allow to cool to room temperature, then store them in the refrigerator, where they continue to get more pickle-y tasting, for about a month.

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