Pickled Okra
Ingredients
2 lbs okra
24 tiny hot chilies
1 white onion, sliced thin
12 garlic cloves, peeled
8 sprigs dill
6 cups white distilled vinegar
2 cups Bragg Apple Cider Vinegar
1 cup sugar
3 Tbsp kosher salt
3 Tbsp peppercorns
2 tsp mustard seeds
4 Quart jars, sterilized
Directions
1. Wash okra and peppers.
2. Combine vinegars, sugar and salt in a stockpot and bring to a boil until sugar has dissolved. Add peppercorns and mustard seeds. Remove from heat, cool 10 minutes.
3. Place four cloves of garlic in each jar then pack vegetables as tightly as possible.
4. Pour vinegar mix into each jar to fill.
5. Process jars in accordance with safe canning guidelines.
