Pickled Okra
A crisp, tangy Southern favorite, pickled okra combines vinegar, dill, and a touch of heat for a flavorful snack, appetizer, or garnish that keeps its crunch for months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes (plus 1 week for flavor to develop)
- Yield: About 3 pints
- Category: Condiment
- Method: Pickling
- Cuisine: Southern
- Diet: Vegan
Ingredients
1½ pounds fresh okra
3 dried red chile peppers
3 teaspoons dried dill
2 cups water
1 cup vinegar
2 tablespoons salt
Instructions
- Wash okra thoroughly and trim stems slightly, keeping pods intact.
- Pack okra tightly into sterilized jars, alternating with dried chile peppers and sprinkling dried dill evenly between layers.
- In a medium saucepan, combine water, vinegar, and salt. Bring to a boil, stirring until salt is dissolved.
- Pour the hot brine over the okra in the jars, leaving about ½ inch of headspace.
- Seal jars with lids and rings.
- Process in a boiling water bath for 10 minutes to seal, or refrigerate immediately for a quick pickle.
- Let jars cool and store in a cool, dark place. For best flavor, allow at least 1 week before eating.
Notes
Add garlic cloves to each jar for a bolder flavor.
Include mustard seeds, peppercorns, or coriander seeds for extra spice complexity.
Use apple cider vinegar for a milder tang.
Swap dried chile peppers for fresh hot peppers for more heat.
Add a slice of lemon to each jar for citrusy brightness.
Nutrition
- Serving Size: 1 ounce (about 2–3 pods)
- Calories: 5
- Sugar: 0g
- Sodium: 220mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
Find it online: https://familydinnercooking.com/pickled-okra/
