With an abundance of both fresh okra from the garden and Ball jars in the pantry, it is that time of the summer growing season to preserve the crop! I love this simple pickled okra recipe, courtesy of Saveur magazine.  Simple sliced garlic, fresh dill, spicy chili peppers (also from our garden!), and the freshest okra topped with a white vinegar mixture made from salt, mustard seeds and fennel seeds; poured into a jar, sealed and popped into the fridge for up to one month.  A great addition to an antipasto plate, that next spicy Bloody Mary, or even on a lunchtime salad, these pickled okra are a summertime staple.

(To view this recipe, click on the following link: http://www.saveur.com/article/Recipes/Spicy-Okra-Pickles)

Tagged: canning, chili pepper, dill, fennel seeds, garlic, mustard seeds, okra, okra pickles, peppers, pickled okra, pickles, pickling, preserving, salt, Saveur, Saveur magazine, white vinegar