Spicy Dill Pickled Okra
This spicy dill pickled okra recipe is ideal for canning, yet well suited for storing in the fridge instead.
Servings: 4 pint jars
- Fresh young okra (too mature and it will be woody and impossible to eat)
- 2 cup water
- 1 cup white vinegar
- 2 tbsp salt
- 1 thai/spicy pepper
- 1 head of dill per jar
- 1 clove of garlic per jar
Pierce each okra pod once with fork or knife to allow brine inside.
Add water, vinegar and salt to sauce pan and bring to boil and cook until salt has disolved.
Place okra and remaining vegetables in clean jars and add brine.
Process for 10 minutes in waterbath if canning, otherwise place directly in fridge.
Let sit overnight prior to eating.
Your yield will vary depending on how tight you pack each jar.
You can also use a pickling spice blend when pickling okra.