Grandma Oma’s Pickled Okra Recipe

Sterilize four 16-ounce mason jars by boiling them for 10 minutes. Let them cool slightly.

In a saucepan, combine vinegar, water, and salt. Bring to a boil.

Divide garlic, dill seeds, mustard seeds, black peppercorns, and red pepper flakes among the mason jars.

Pack each jar tightly with okra.

Pour the hot vinegar mixture over the okra, filling each jar completely.

Tap the jars gently to remove any air bubbles and ensure the okra is covered with liquid.

Wipe the rims of the jars clean and seal them with the lids.

Let the jars cool to room temperature, then refrigerate for at least 24 hours before serving.

The pickled okra can be stored in the refrigerator for up to 2 weeks.