Dill Pickled Okra

by Dano Holcomb

Shopping List

• 5 lbs okra
• 1/2 gallon white vinegar
• 1/4 gallon cold water
• 1 tablespoon whole black peppercorns
• 1 tablespoon whole yellow mustard seeds
• 1 1/2 tablespoons dill weed
• 1 1/2 tablespoons dill seed
• 3/4 cup kosher salt

Instructions

1. In a large stainless steel pot, over medium-high heat, add all the ingredients, except the okra
2. Bring to a boil and reduce to a simmer. Allow to simmer for 5-7 minutes
3. In a stainless steel or kitchen grade plastic container, add the okra
4. Pour the simmering liquid directly over the okra
5. Allow to stand at room temp for 30 minutes
6. Place in refrigerator, uncovered until fully cooled
7. Cover with secure lid and store in refrigerator for 3-6 months