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Pickled Okra
Baby okra
2 cloves fresh garlic
1 Tbsp fresh herbs and herb flowers (oregano, rosemary, basil, thyme)
1 sweet and/or hot pepper
Steen's Cane Vinegar
2 Tbsp Avery Island salt
Fill quart glass jar with baby okra. Add garlic, herbs, flowers and pepper. Cover with Steen's Cane Vinegar and 2 Tbsp Avery Island salt. Turn upside down so flavors are distributed throughout the jar. Refrigerate for 3 weeks or until okra is crisp yet tender. I’ve been told it will last for months in the refrigerator.
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