Description

Enjoy the taste of summer all year round with this easy and delicious pickled okra recipe. This vibrant dish combines crisp okra pods with a tangy vinegar brine infused with dill, garlic, and red pepper for a burst of flavor. Perfect as a snack, in salads, or as a unique topping for sandwiches and tacos, pickled okra is not only versatile but also a healthy addition to your meals. Quick to prepare and long-lasting when properly sealed, this homemade treat allows you to savor the garden-fresh taste of okra long after summer has faded.

Ingredients

Scale

1 quart fresh okra
1 quart white vinegar
1 quart water
1/2 cup pickling salt
1 teaspoon dill seed
1 pod red pepper or 1/8 teaspoon cayenne pepper
3 garlic cloves

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Instructions

Prepare the brine by boiling vinegar, water, and pickling salt in a pot.
Wash the fresh okra thoroughly.
Heat water in a canner with jars inside to sterilize.
Clean lids and bands with warm soapy water.
Fill sterilized jars with dill seed, red pepper, garlic cloves, then tightly pack the okra.
Pour hot brine into jars up to 1/2 inch from the top.
Wipe jar rims clean before sealing with lids and bands.
Process jars in boiling water for 15 minutes.
Cool jars for at least 5 minutes before removing them from the canner.
Check seals after 24 hours; store sealed jars in the refrigerator.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Condiment
Method: Canning
Cuisine: Southern

Nutrition

Serving Size: 1/4 cup / 60g
Calories: 20
Sugar: 2g
Sodium: 400mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 2g
Protein: <1g
Cholesterol: 0mg