Introduction: Okra, Not Just for Frying

Ingredients

2 pounds young, small to medium okra pods

4 small dried chiles, split in 1/2

2 teaspoons mustard seed

12 sprigs fresh dill

4 cloves whole garlic 

1 teaspoon whole peppercorns

1/4 cup kosher salt

2 cups rice wine vinegar

2 cups distilled water

Special Equipment: 4 pint-sized canning jars, sterilized*

Directions

Wash the okra and trim the stem to 1/2-inch. Place 1 chile, 1/2 teaspoon mustard seeds, 3 sprigs of dill, 1 clove of garlic and 1/4 teaspoon peppercorns in the bottom of each of 4 sterilized pint canning jars. Divide the okra evenly among the 4 jars, standing them up vertically, alternating stems up and down.

In a medium saucepan over medium heat, bring the salt, vinegar and water to a boil. Once boiling, pour this mixture over the okra in the jars, leaving space between the top of the liquid and the lid. Seal the lids. Set in a cool dry place for 2 weeks.

Comments

author
sandystarr28 made it! (author)2014-09-10

Thanks I was looking for a pickled okra recipe without sugar in it. I would double check your rice vinegar, though. It should be at least 5 percent acidity. Both apple cider vinegar and white vinegar are okay for canning. it helps kill all the bad things that try to make you sick.

author
poofrabbit made it! (author)2012-04-24

I love Okra!!! These sound sorta of like pickled okra with a kick, I am going to have to try this! Great post!

author
MissouriVillian made it! (author)MissouriVillian2012-04-25

It's not a big kick, none of the spices are ground. Though I suppose you could gring them if you wanted to take it up a notch.

author
jessyratfink made it! (author)2012-04-24

Yay! We were thinking the same thing. I have a pickled okra instructable going up this week too. :D

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