Quick Pickled Okra
Serves: 2 to 3 quarts
  • 12 ounces whole okra, halved lengthwise
  • 2 stalks celery, halved crosswise and thinly sliced lengthwise
  • 4 to 6 small dried red chiles
  • 2 teaspoons kosher salt
  • 3 cups rice wine vinegar
  • 2 tablespoons sugar
  • 2 to 3 dried bay leaves
  • 6 cloves garlic, sliced
  1. Divide okra, celery, chiles, and salt among 2 to 3 quart-size resealable glass jars.
  2. In a medium nonreactive saucepan, bring vinegar, sugar, bay leaves, and garlic to a boil over medium heat, stirring until sugar dissolves. Pour onto okra mixture in jars to cover.
  3. Seal jars, and let cool to room temperature; refrigerate for at least 2 hours before using or up to 1 week.
Recipe by Paula Deen Magazine at https://www.pauladeenmagazine.com/pickled-okra-salad/