Yield: about 3 pints
1 pound whole okra
1 tablespoon table salt or sea salt
2 3/4 cups apple cider vinegar
1/2 cup sweet onion, sliced
1 tablespoon dried dill/1 bundle fresh dill
2 cloves garlic, minced
1 jalapeno, chopped with seeds removed
1. Combine the okra and 1 tablespoon salt in a colander, and toss to combine it really well. Let the okra sit for one hour, then drain and rinse well.
2. Meanwhile, combine the onion, vinegar, dill, garlic, and jalapeno right in a small saucepan. Heat the mixture on high until it comes to a boil, then simmer for just a couple of minutes, until the onions and peppers begin to soften.
3. Divide the okra between your jars, and pour the vinegar mixture over them. As you can see in the photo above, I used one quart jar and one pint. You can also use three pint jars, if you prefer.
4. Screw the caps onto your jars loosely, then tighten them when the jars have cooled to the touch. Let your pickled okra chill for 24 hours before serving.
Use within 3-4 weeks.