Soaking the raw okra in white vinegar for 30 minutes prevents the end product from being slimy
Ingredients
Cooking Instructions
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Place the water, vinegar and salt in a pot over a high heat. Bring to a boil.
2
Slice the okra in half lengthways. Place in sterilised jars along with the chilli flakes and dill.
3
Pour the pickling liquid over and seal the jars with a lid.
4
Refrigerate overnight before consuming. Store for up to 1 month in the fridge.
