Grandma Oma always used to pickle okra this way, and I still do. Spicy pickled okra is a welcome change on a relish tray. Refrigerate jars after opening.
Ingredients
- ½ pounds fresh okra: 1 piece
- red Chili peppers: 3 piece (dried)
- dill: 3 tsp (dried)
- water: 2 cups
- vinegar: 1 cup
- salt: 2 Tbsp
Metric Conversion
Stages of cooking
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Gather all ingredients. Dotdash Meredith Food Studios
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Inspect three pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until brine is ready. Wash new, unused lids and rings in warm soapy water.
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Bring water, vinegar, and salt to a rolling boil in a small saucepan. Dotdash Meredith Food Studios
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Divide okra evenly between the hot, sterlized jars. Place a dried chile and a teaspoon of dill into each jar. Pour hot brine over okra, then run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly. Dotdash Meredith Food Studios
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Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
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Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area. Dotdash Meredith Food Studios
