Pickled Okra

Learn more about this recipe in the post Making Pickled Okra.

Ingredients

2	cups	white or cider vinegar
2	cups	water
0.25	cups	kosher salt (see note)
4	sprigs	fresh dill
1	Tbsp	crushed red pepper flakes
6	cloves	garlic
2	Tbsp	peppercorns
2	tsp	juniper berries

Method

1. Combine vinegar, water, and salt into a saucepan and bring to a simmer.
2. Smash the garlic cloves, and split all the spices between two wide-mouth 24oz pickling jars. Pack okra into the jars tightly, pointing some up and some down.
3. Once the salt is fully dissolved, pour the vinegar mixture over the okra and fill the jars almost (but not quite) to the top. Close the jars and store in the fridge for 2 weeks.

Notes

This is our basic pickle recipe. You can use this pickling solution with other vegetables like cucumbers, peppers, or cauliflower. With okra, try to use smaller okra, since they get more fibrous as they get larger. Keep in mind that different brands of kosher salt vary by weight by up to a factor of two, so it’s best to weigh your salt and make sure you use around 5% salt by weight of your liquid. In this recipe we used Diamond brand kosher salt (which weighs 45 grams per 1/4 cup).