Combine the vinegar, salt, sugar, bay leaf, garlic, mustard seeds and chipotle in a small saucepan with one-half cup water and bring to a boil. Reduce the heat and simmer 10 minutes.

Remove hot jars, 1 at a time, using jar lifter. Pack okra into hot jars, filling to 1/2 inch from top. Place 1 pepper, 1 garlic clove, and 1 teaspoon dill seeds in each jar.

If you're among those who shy away from okra for texture-related discomfort, you'll find that pickled okra is an ideal way to enjoy this polarizing vegetable and give it a new life on your kitchen ...

Inside, the brine was as crystal clear as spring water, and the okra pods still looked firm and vibrantly green. Hopefully, I broke the seal, removed the lid, and everything still looked fresh.

Toss the okra with the oil, salt and pepper in a small bowl. Heat a gas or charcoal grill to hot or use your oven’s broiler.Grill the okra over a hot fire for 3-5 minutes, turning on all sides.

And, while we always recommend pickling fresh okra from the garden yourself, store-bought pickled okra works great in this recipe, too! Yields: 1 serving Prep Time: 5 mins Total Time: 5 mins ...

If you live in the south, then you know okra. The green, fuzzy vegetable is a staple in the region, even though it's not native to the U.S. It's believed that okra was brought over with enslaved ...

Place 1 chile, one-half teaspoon mustard seeds, one-fourth teaspoon peppercorns and 2 garlic cloves in each of 4 sterilized pint jars. Divide the okra evenly among the jars, place the pods ...