Pickled okra

Pickled okra

By
From
Deep South
Makes
5–6 x 450g jars
Photographer
Andy Sewell

Ingredients

Quantity Ingredient
1kg okra
480ml cider vinegar
480ml water
50g caster sugar
1 teaspoon yellow mustard seeds
1 teaspoon black peppercorns
1/2 teaspoon cayenne pepper
2 garlic cloves, peeled
1 teaspoon sea salt

Method

  1. Cut the okra into slices 1cm thick and put them into sterilised jars. Put all the remaining ingredients in a pan and bring to the boil. Pour directly over the okra, then seal.
  2. Leave to mature in the fridge for 2–3 days, then store in a cool, dry place. It should keep for 6–9 months.
Tags:
American
Southern cooking
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