Spicy Pickled Okra

Okra is looking good at the Farmer's Market. You will need tiday's recipe for Thursday's.

6 cloves garlic, smashed

6 sprigs fresh dill

2 tablespoons black peppercorns

1 tablespoon mustard seed

1 pound small to medium fresh okra, trimmed

6 Thai bird chili peppers, stems removed

1 1/2 cups cane vinegar

1 1/2 cups water

2 tablespoons sugar

2 tablespoons kosher salt

In a large stockpot, place 3 clean 16-ounce canning jars and water to cover. Bring to a boil over high heat; boil for ten minutes. Without discarding water from pot, carefully remove jars, and dry completely. Keep water simmering over medium-low heat.

Divide garlic, dill, peppercorns, and mustard seed among warm jars. Divide okra and chilies among jars.

In a medium saucepan, bring vinegar, 1 1/2 cups water, sugar, and salt to a boil over medium-high heat, and cook until sugar and salt dissolve. Remove from heat. Didive mixture among jars, leaving 1/4-inch of headspace. Cover tightly with lids.

Bring large pot of water to a rolling boil over high heat, and submerge jars. Boil for 10 minutes; carefully remove. Let cool completely before storing in a cool dark space. Refrigerate after opening.

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Enjoy!!!

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