These crisp, tart pickles are sure to become your new favorite low-calorie snack, on their own or on a sandwich or salad.
Slideshow:How to Make Pickles
1 1/2 pounds fresh whole okra
3 dried red chile peppers
3 garlic cloves, peeled
3 whole cloves
3 teaspoons dried dill, divided
6 sprigs fresh dill
1 cup water
1 cup cider vinegar
1 cup distilled white vinegar
1 tablespoon mustard seeds
1 teaspoon black or white peppercorns
1 1/2 teaspoon sugar
How to Make It
Divide the okra evenly between 3 sterile pint-size canning jars. Place 1 dried chile, 1 clove of garlic, 1 whole clove, 1 teaspoon of dried dill, and 2 sprigs of fresh dill into each jar.
In a small saucepan over medium-high heat, combine the water, vinegars, mustard seeds, peppercorns, sugar and 2 tablespoons of kosher salt for the brine. Stir until the sugar and salt are dissolved. Once the mixture has reached a rolling boil, pour the pickling brine as evenly as possible into the jars. Seal the jars in a hot water bath according to the jars' package instructions and store in a cool, dry place for at least a week.
Pickled okra should last up to 6 months in a sealed jar when stored in a cool, dry place. Refrigerate after opening.
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