Ingredients
Scale
- 1.5 pounds fresh okra (small pods)
- 2 cups white vinegar
- 2 cups water
- 2 tablespoons kosher salt
- 8 garlic cloves, peeled
- 4 fresh dill sprigs (or 1 teaspoon dried dill)
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- Few slices fresh hot pepper (optional)
- Pinch of red pepper flakes (optional)
Instructions
- Wash the okra well and trim the stems without cutting into the pods.
- Sterilize your jars by running them through the dishwasher or boiling them for a few minutes.
- Stuff okra into the jars snugly, adding garlic, dill, and spices as you go.
- In a saucepan, bring vinegar, water, and salt to a boil.
- Pour the hot brine over the okra, leaving half an inch of room at the top of the jar.
- Wipe rims, seal, and process jars for 10 minutes in a boiling water bath for shelf-stable canning or refrigerate for quick pickles.
- Wait a week for flavors to develop before enjoying.
Notes
Fresh okra leads to less slimy pickles. Quick pickles can last up to a month in the fridge.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Canning
- Cuisine: Southern
- Diet: Vegetarian
Nutrition
- Serving Size: 2-3 pods
- Calories: 10
- Sugar: 1g
- Sodium: 300mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg