The peppercorns, dried chilies, and fresh dill in this recipe make super flavorful pickled okra that’s delicious eaten on its own or as an appetizer.
- 1 quart mason jar with lid
- 1 pound young, small to medium okra pods
- 2 small dried chiles
- 6 sprigs fresh dill
- 2 cloves garlic, whole
- 1/2 teaspoon whole peppercorns
- 2 tablespoons kosher salt
- 1 cup white vinegar
- 1 cup water
- Wash the mason jar and lid in hot soapy water, rinse, and let air dry.
- Wash the okra and trim the stems to around 1/2 inch. Cut the two chiles in half.
- In a medium saucepan, mix 1 cup white vinegar, 1 cup water, and 2 tablespoons salt. Bring to a boil.
- Meanwhile, place the following in the Mason jar: 2 chiles, 6 sprigs dill, 2 cloves garlic, and 1/2 teaspoon whole peppercorns.
- Tightly pack the okra into the jar.
- Once the vinegar mixture comes to a boil, pour it into the jar. Tap the jar on the counter to release any air bubbles and top off the jar with extra water if any okra are exposed.
- Place the lid on the jar and screw on the ring until it is tight. Allow to cool to room temperature. Leave the jar in the fridge for 10 days before tasting. The pickles last up to one month refrigerated.
- Category: Snack
- Method: Stovetop
- Cuisine: American
Keywords: pickled okra recipe