Pickled Dilled Okra

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Servings: 8 Difficulty: Intermediate
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Crisp, tangy, and aromatic preserved okra with a kick of heat and dill.
Pickled Dilled Okra recipe image
Pickled Dilled Okra recipe image
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Pickled Dilled Okra

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 8 Calories: 705.6

Description

This classic Southern pickled dilled okra is a vibrant, crunchy addition to any pantry. Small okra pods are packed tightly into jars, infused with garlic, spicy hot peppers, and aromatic dill seed. The brine combines the sharp tang of vinegar with the essential balance of salt and water, creating a flavor profile that is both refreshing and robust. The result is a crisp-tender vegetable that holds its shape while absorbing the savory-spicy liquid. Perfect for charcuterie boards, mixed into salads, or served alongside barbecue, these pickles bring a bright, acidic counterpoint to rich dishes. They make an excellent homemade gift or a satisfying snack straight from the jar, offering a traditional taste of Southern preservation.

Ingredients

Directions

  1. Wash and trim the okra, removing the stem ends.
  2. Pack the okra pods firmly into clean canning jars, leaving 1/2-inch headspace.
  3. Add one garlic clove to each jar.
  4. In a large saucepan, combine the salt, hot peppers, dill seed, water, and vinegar.
  5. Bring the pickling liquid to a boil over medium-high heat.
  6. Pour the hot pickling solution over the okra in the jars, maintaining 1/2-inch headspace.
  7. Wipe jar rims, adjust lids, and process in a boiling-water canner according to altitude recommendations.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 705.6kcal
% Daily Value *
Total Fat 6.6g11%
Saturated Fat 0.9g5%
Cholesterol 0.0mg0%
Sodium 156107.8mg6505%
Total Carbohydrate 157.4g53%
Dietary Fiber 63.0g252%
Sugars 16.0g
Protein 37.1g75%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

**Processing Times:** Process pints for 10 minutes at altitudes of 0&# 226;ÂÂ1,000 ft. Increase to 15 minutes for altitudes between 1,001âÂÂ6,000 ft, and 20 minutes for altitudes above 6,000 ft.

**Storage:** Allow jars to cool undisturbed for 24 hours before checking seals. Store sealed jars in a cool, dark place for up to 1 year. Refrigerate any opened jars and consume within a few months.

**Variations:** For a milder flavor, reduce the number of hot peppers or remove seeds from them before adding to the brine.

Keywords: pickled, okra, dill, canning, southern, vegan, preserved, garlic, spicy, brine, jars, vinegar, salt, vegetables, homemade, pantry, crisp, tangy, peppers
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