Pickled Okra for your Bloody Mary

Most people enjoy a unique garnish/stirring stick

for their Bloody Marys and in the American South,

nothing is appreciated more than a crispy, crunchy

pod of pickled okra. I do about a dozen jars every

summer and they usually don’t last through

Christmas. So we will be making more this year.

Hope you will too!

Medium length okra

1 tablespoon of mustard seeds

1 teaspoon of sea salt

1 tablespoon of crushed chipotle pepper flakes

1 tablespoon of garlic, minced

½ cup of white vinegar

½ cup of water

This recipe is given for one pint jar of pickled okra. Obviously

you want to make more so simply multiply the ingredients as

you fill each jar. Wash okra and pack in sterilized pint jars.

Add seasonings to the vinegar/water solution and bring to a

boil. Pour over okra, seal jars and store upside down in a cool

dark place for a week to ten days, turning when you think about it.