One of the things I really miss is pickled okra. I used to eat about a jar each week of Louisiana Hot Pickled Okra back in Minneapolis. It’s such a great “free” snack when you’ve just arrived home from work starving and still have to cook dinner.

On Sunday I was walking through the farmers market and came across fresh okra for the first time in this country. I looked at it for a minute and thought to myself, “How hard can it be?” So I picked out a dozen of them, took them home and set to pickling them.

Louisiana Hot Pickled Okra
1 pint jar
12 fresh okra
1 cup white vinegar
1 cup water
2 tbsp salt
2 cloves garlic
1 tbsp dill
1/2 tsp brown mustard seed
1 tsp red chili flakes

Bring water, vinegar and salt to a boil to form a brine. Place garlic, dill, mustard and chili in bottom of jar; pack okra in to jar tightly. Pour boiling brine into jar leaving about 1/4 inch head space. Put lid tightly on jar and cool to room temperature. Refrigerate for 4 days to process/ferment. Enjoy!

Sometimes I impress myself.