The poor little okra is a vegetable with a bad rap. They can’t help that they are slimy. I don’t mind the slime, but for those who do, pickling is a great way to preserve the taste of okra while eliminating the slime. Pickled okra are nice and crisp. They are great eaten on their own or, as I like to do, layered on any deli meat sandwich. Normally my go-to pickling method for okra is the same one I posted for my father-in-law’s garlicky green peppers.  This August I was about twenty-four hours away from flying back to America for a family visit when I realized I hadn’t pickled any for winter. August is the top of the season for okra (bamya) in Turkey and I didn’t want to miss out. So I rushed to my corner market and bought two pounds of their okra. Unfortunately for me, they were tiny which made for a lot more work nipping their caps. I had a bunch of dill in my refrigerator so I decided to try something new- pickled okra with dill and a bit of heat. 

Ingredients

2 Pounds of Okra- tops snipped

5 Cups  Distilled White Vinegar

4 Cups Water

4 Large Cloves of Garlic- smashed

1 Tablespoon Black Peppercorns

1 Tablespoon Mustard Seeds- any color

1 Tablespoon Hot Pepper Flakes

1 Bunch of Dill

½ or ¼ Red Onion- sliced

Method

In a pan add the vinegar, water and salt gently simmer until the salt is completely dissolved.

Rinse the okra well, it can be pretty dirty. Snip the okra tops.

In a clean jar or divided equally among two add the garlic, dill, peppercorns, red pepper flakes and mustard seeds as well as the red onion. Next pack the jars with okra. Leaving at least 1” space from the top of the jar.

Add the pickling liquid.

Seal the jars, marinate for at least 24 hours before eating.

Refrigerate to maintain optimal crispness.