Pickled Okra

Okra is known to be slimy but pickling them is the crunchy cure, enjoy! Serving suggestions: The perfect garnish to a chilled glass of spicy tomato juice.

Photo by Marie R.
Crisp and refreshing pickled okra

PREP TIME

5

minutes

TOTAL TIME

20

minutes

SERVINGS

3

pints

PREP TIME

5

minutes

TOTAL TIME

20

minutes

SERVINGS

3

servings

Ingredients

  • 1 1/2

    pounds fresh okra

  • 3

    teaspoons dried dill

  • 3

    teaspoons sugar

  • 2

    cups water

  • 1

    cup vinegar

  • 2

    tablespoons canning and pickling salt

  • 3

    (1-pint) canning jars and lids, sterilized

Directions

Sterilize jars and lids directly before using for 10 minutes in simmering water or in the dishwasher. Remove one at a time when ready to fill. Divide the fresh okra evenly between the three-pint jars. Place 1 teaspoon of dried dill and 1 teaspoon sugar into each jar. In a medium saucepan over medium heat, stir together water, vinegar and salt. Bring to a boil. While vinegar mixture is still hot, ladle into the hot sterilized okra jars, filling to within 1/4 inch of the top. Wipe rims with a clean damp cloth and seal jars with lids and rings. Process in a boiling water bath (making sure water level is 1 inch over the top of the jars) for 10 minutes. Remove from water bath and allow to cool on the counter.

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