I was first introduced to okra at The Grit in Athens, Georgia and learned to adore the funky little pods.
This recipe for Pickled Okra comes from the Cross Country Cookery cookbook – and they got the recipe from Ida Ramsey in Viola, Tennessee.
Ida’s Pickled Okra
- 4 lb small tender okra
- 1 cup water
- 3/4 cup salt
- 8 cup vinegar
- 10 pods red or green hot pepper
- 10 clove garlic
Wash okra. Be sure pods are small and tender, leaving short stems on pod.
Pack in clear, hot jars. Place 1 pepper pod, and 1 clove garlic in each jar.
Heat the vinegar, water, and salt to boiling. Pour hot vinegar over okra and seal.
Let stand for 8 weeks before using.