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“I have not tried this recipe, but have had pickled okra..both as pickles and in lieu of olives in a martini (that is suggested in the Magazine I got this recipe out of Cooking Light) I was thrilled when they served okra in my drink!! (at a Friends 'Martini' party once several years ago) This recipe says to refrigerate in airtight container for up to two weeks. I will save this recipe to make before one of our barbques this summer!”
READY IN:
25mins
SERVES:
20
YIELD:
5 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine vinegar and the next 7 ingredients (through cumin seeds) in a large saucepan; bring to a boil. Cook 1 minute or until sugar and salt dissolve, stirring frequently. Remove from heat stir in fresh dill sprigs, jalapenos and okra pods. Cool completely; pour mixture into an airtight container. Cover and chill.
  2. ***from past experience, I might seed the jalapenos -- for fear they might be too hot for our guests***.
  3. Time is estimated! (and does not include cooling times).

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