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Pickled Okra



2 cups apple cider vinegar

1 cup water

½ cup sugar

3 tablespoons salt

1 tablespoon mustard seeds

4 allspice berries

1 tablespoon celery seeds

½ teaspoon crushed red pepper

2 bay leaves

2 cloves garlic

3 cups okra, washed


  1. In a non-reactive pot combine all ingredients except the okra. Place over high heat and bring to a boil.
  2. Add the okra and boil for 4 minutes. Remove from heat and shock the pot in ice water to cool rapidly.
  3. Transfer the pickled okra to glass jars and store in the refrigerator for at least 1 week before using. The pickled okra will keep for about one month.
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