- 1 pound whole okra
- 1 tablespoon table salt or sea salt
- 2 3/4 cups white or apple cider vinegar
- 1/2 cup sweet onion sliced
- 1 tablespoon dried dill
- 3 cloves garlic
- 1/4 teaspoon crushed red pepper flakes
Combine the okra and 1 tablespoon salt in a colander, and toss to combine it really well. Let the okra sit for one hour.
Combine the onion, vinegar, dill, garlic in a small saucepan.
Heat the mixture on high until it comes to a boil, then simmer for just a couple of minutes, until the onions begin to soften.
Divide the okra between your jars, and pour the vinegar mixture over them. Place a garlic clove and some onion in each jar.
Screw the caps onto your jars loosely, then tighten them when the jars have cooled to the touch. Chill the pickled okra for 24 hours before serving.
Use within 3-4 weeks.
Calories: 40kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 881mg | Potassium: 194mg | Fiber: 2g | Sugar: 1g | Vitamin A: 446IU | Vitamin C: 14mg | Calcium: 62mg | Iron: 1mg