Domestic Diva Experiment: pickled okra

Yield: About 5 cups (serving size: 1/4 cup)

Ingredients

• 2 1/2 cups white vinegar
• 2 cups water
• 3 tablespoons sugar
• 2 tablespoons kosher salt
• 1 teaspoon white peppercorns
• 1 teaspoon coriander seeds
• 1 teaspoon fennel seeds
• 1 teaspoon cumin seeds
• 4 fresh dill sprigs
• 2 green or red jalapeño peppers, halved lengthwise
• 1 1/2 pounds small okra pods

Preparation

Combine vinegar and the next 7 ingredients (through cumin seeds) in a large saucepan; bring to a boil. Cook 1 minute or until sugar and salt dissolve, stirring frequently. Remove from heat; stir in fresh dill sprigs, jalapeños, and okra pods. Cool completely; pour mixture into an airtight container. Cover and chill.

Note: Refrigerate okra in an airtight container for up to two weeks.

(Source: MyRecipes.com/Cooking Light)