Pickled Okra

Let's Cook

1. Step 1.

   In a large colander set over a bowl, toss 3 pounds fresh okra pods with 8 cups cubed ice and ½ cup kosher salt. Refrigerate for 6 to 12 hours to draw out moisture, which helps keep the okra crisp.

2. Step 2.

   After the okra has chilled, rinse it thoroughly under cold water to remove all salt, then drain well. Using a small knife, cut three slits about ½ inch long into each pod to allow the pickling liquid to penetrate.

3. Step 3.

   While the okra is draining, prepare the pickling liquid: In a large stockpot over high heat, combine 5 cups water, 5 cups apple cider vinegar, 1 head of garlic (cloves smashed), ½ cup kosher salt, ½ cup sugar, ½ cup pickling spice, 2 tablespoons dill seed, 2 tablespoons crushed red pepper flakes, and 2 tablespoons yellow mustard seeds. Bring to a boil, stirring to dissolve the sugar and salt, then boil for 2 minutes. Remove from heat and let the liquid cool to room temperature.

4. Step 4.

   Divide the okra evenly among four quart jars or eight pint jars. Pour the cooled pickling liquid over the okra to cover completely. Seal the jars with lids and store in the refrigerator. For best flavor, let the pickles sit for at least 1 week before eating. They will keep for up to 1 month.