Quick-pickled Okra

• 1 lb fresh okra, left whole but most of stem removed
• 3 mint or dill sprigs (or sprigs of basil and/or oregano)
• 3 peeled cloves garlic, whole
• 3 tsp mustard seeds (optional)
• 1 1/2 c water
• 1 1/2 c  unflavored rice vinegar
• 1/4 c sugar
• 3 T Diamond kosher salt
• 1/2 tsp red chili flakes

Sterilize 3 one-pint canning jars. Place a mint sprig, a garlic clove, and 1 tsp of mustard seeds in the bottom of each. Then tightly pack the whole okra into the jars, placing some stem up and some stem down.

Stir together water, vinegar, sugar, salt, and red chili flakes in a medium saucepan. Bring to a boil over high, stirring until sugar dissolves.

Pour hot vinegar mixture over okra, bringing the liquid to about 1/2″ from top of the jar. Cover with a tight lid and refrigerate at least 3 days (or – better yet – a week) before eating.

Try your pickled okra sliced on a sandwich, to decorate a Bloody Mary, or just straight from the jar. Pickled okra can be kept, refrigerated, for up to 2 months, according to Southern Living magazine.