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
Ingredients
- Fresh young okra (too mature and it will be woody and impossible to eat)
- 2 cup water
- 1 cup white vinegar
- 2 tablespoon salt
- 1 thai/spicy pepper
- 1 head of dill per jar
- 1 clove of garlic per jar
Instructions
- 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.
Notes
Your yield will vary depending on how tight you pack each jar.
You can also use a pickling spice blend when pickling okra.