Pickled Okra

Presented by Chef Blake Hartwick, Bonterra Dining & Wine Room


Add okra to two one-quart, sterilized mason jars. Then one sprig of dill, 2 peppercorns and 3-4 mustard seeds to each jar.  Add half of a dried chilli cut in half to each jar. Then add remaining ingredients and place in a sauce pot.  Bring to a boil, then dispense between the two Mason Jars.  Place the lid down tight. Reserve and serve in two weeks.