MAKES 1 QUART
1 lb. okra
4 cloves garlic
3 sprigs fresh dill
1 habanero or Scotch bonnet chile, stemmed and halved
2 cups white wine vinegar
2 tbsp. kosher salt
1½ tbsp. mustard seeds
½ tbsp. fennel seeds
8 whole black peppercorns
Combine okra, garlic, dill, and chile in a sterilized 2-qt. glass jar; set aside. Bring vinegar, salt, both seeds, peppercorns, and 1¾ cups water to a boil in a 4-qt. saucepan over high heat, stirring to dissolve salt. Pour into jar, seal, and let cool to room temperature; refrigerate for up to 1 month.
INGREDIENTS
1 lb. okra
4 cloves garlic
3 sprigs fresh dill
1 habanero or Scotch bonnet chile, stemmed and halved
2 cups white wine vinegar
2 tbsp. kosher salt
1½ tbsp. mustard seeds
½ tbsp. fennel seeds
8 whole black peppercorns
INSTRUCTIONS
Combine okra, garlic, dill, and chile in a sterilized 2-qt. glass jar; set aside. Bring vinegar, salt, both seeds, peppercorns, and 1¾ cups water to a boil in a 4-qt. saucepan over high heat, stirring to dissolve salt. Pour into jar, seal, and let cool to room temperature; refrigerate for up to 1 month.
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