Sweet-Heat Pickled Okra
- 2 1/2 pounds small fresh okra
- 7 (1-pt.) hot, sterilized canning jars
- 3 red Fresno chiles, cut into 1/4-inch-thick slices
- 7 teaspoons finely chopped garlic cloves (from 10 garlic cloves)
- 2 tablespoons plus 1 tsp. dill seeds
- 1 tablespoon plus 1/2 tsp. mustard seeds
- 4 cups white vinegar (5% acidity)
- 4 cups water
- 3/4 cups granulated sugar
- 1/2 cup kosher salt
- Pack okra into hot sterilized jars, filling to 1/2 inch from top (alternate tips and stem ends to get more in each jar, 20 to 25 okra per jar). Place 3 to 4 chile slices, 1 teaspoon chopped garlic, 1 teaspoon dill seeds, and 1/2 teaspoon mustard seeds in each jar. Stir together vinegar, water, sugar, and salt in a large saucepan; bring to a boil over medium-high. Pour mixture over okra, leaving 1/2-inch headspace. Process as directed for 10 minutes.
fresh okra, chiles, garlic, dill seeds, mustard seeds, white vinegar, water, granulated sugar, kosher salt
Taken from www.myrecipes.com/recipe/sweet-heat-pickled-okra (may not work)