Check out this at-home okra pickling recipe from Frisco Style Magazine

Prep Time: 20 minutes

Cook Time: 3 days

Servings: 10 people

INGREDIENTS

• 4 pound(s) fresh okra
• 8 cup(s) apple cider vinegar
• 1 cup(s) water
• 10 clove(s) garlic
• 1/2 cup(s) salt
• 10 Serrano peppers
• 3 tablespoon(s) dill seeds
• 3 tablespoon(s) mustard seeds

INSTRUCTIONS

1. Trim the stems of the okra.
2. Bring the vinegar, water and salt to boil in a saucepan. Pack half of your okra in two layers vertically in sterilized jars with about half of an inch left at the top.
3. Add a garlic clove, Serrano pepper, 1 teaspoon of dill seeds and 1 teaspoon of mustard seeds to each jar.
4. Pour half of the vinegar mixture over the ingredients in the jar. Repeat this step in as many jars as you would like.
5. Wipe the jar rims, cover them immediately with the metal lids and screw them on tight. Place your jars on a canning rack and place in simmering water in the canner.
6. Add additional water if needed. Boil the water for about 10 minutes.
7. Cool your jars in the canner. Let the okra stand for about a week before serving.