Pickled Okra Recipe

  1. Wash the okra and dry on a towel.

  2. Boil the water, vinegar and salt then add the okra and  cook for 3
      minutes. Turn off the gas.

  3. Remove the okra (reserving the vinegar liquid) with a perforated spoon
      and put okra in the jar, being careful not to press it.

  4. Pour the olive oil over the okra and fill up the jar with the cooked
      vinegar liquids.

  5. Close the jar and store it in a dry, dark place. After 12 days it’s ready.

 Tip: You can store the Pickled Okras for more than 6 months in
        a dry dark place; you don’t even need to refrigerate them.

 Best Served With: Hummus Dip
     

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