This is the first year I have planted okra and I didn’t expect sooooooo much!
OMGosh!
Bags of okra for days.
I know, I live in the south and I should like okra, but I’m not a huge fan. It’s slimy, y’all; plus, I grew up in the Midwest and it just wasn’t a thing.
So I had to find a way to enjoy this fruit.
Yes, actually it is a fruit.
So here it is.
Don’t worry if you are afraid to can, this is a no fear recipe.
YOU CAN DO IT!
Refrigerator Pickled Okra
13-16 okra pods or however many will fit in a clean mason jar
2 banana peppers or bell peppers (I used yellow bell because that is what I had in the garden)sliced, seeds removed (optional)
3 cloves garlic crushed with the side of a knife but not cut
1 tbsp Himalayan sea salt
1 cup white vinegar
1/2 cup apple cider vinegar
1 tbsp
½ cup water
Trim stems off okra pods so the tops are flat, but the pod isn’t opened up.
Put the peppers, garlic and okra in the jar. Pack as tightly as possible.
Combine water, salt, sugar, and vinegar in a small saucepan and bring to a boil. Reduce heat and simmer for 5 minutes, then remove from heat.
CAREFULLY pour into the jar. The vinegar mixture should cover the top.
Put on a canning jar lid.
Let sit 10 minutes to cool then rotate left and right to mix the contents in the jar.
The longer you let it sit in the fridge the better it will be.
