Aunt Lillian's Pickled Okra

Ingredients

• 1 pound fresh okra, washed and trimmed
• 2 cups white vinegar
• 2 tablespoons sugar
• 2 teaspoons kosher salt
• 1 teaspoon mustard seed
• 1 teaspoon celery seed
• 1 teaspoon black peppercorns
• 1/2 teaspoon ground turmeric
• 4 cloves garlic, peeled and smashed
• 2 bay leaves

Directions

1. Bring a large pot of water to a boil over high heat.
2. Add the okra and cook for 2 minutes. Drain the okra and let cool.
3. In a large glass jar, combine the vinegar, sugar, salt, mustard seed, celery seed, peppercorns, turmeric, garlic, and bay leaves.
4. Add the okra and stir to combine.
5. Cover the jar and refrigerate for at least 24 hours before serving.

Interesting Facts

• Pickled okra is a traditional Southern recipe.
• The longer the okra is left to soak in the vinegar mixture, the more flavorful it will be.
• Pickled okra can be stored in the refrigerator for up to two weeks.