Living Harvest Gardens
Preserve

Crisp Dilly Pickled Okra

Whole young pods packed tip-up with garlic, dill, and chili in a hot vinegar brine, crisp and firm.

  • Serves8
  • Prep25 min
  • Cook10 min
  • LevelMedium
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Ingredients

  • 1.5 lb young whole okra pods, stems trimmed short
  • 2 cups white vinegar
  • 2 cups water
  • 2 tbsp pickling salt
  • 4 garlic cloves
  • 4 fresh dill heads
  • 4 dried red chili peppers
  • 1 tsp black peppercorns

Method

  1. Pack the young whole pods into clean jars tip-up, tucking a garlic clove, dill head, and chili into each.
  2. Bring the vinegar, water, and salt to a boil at 212°F (100°C) and stir until the salt dissolves.
  3. Pour the hot brine over the pods, leaving a half inch of headspace, and add the peppercorns.
  4. For refrigerator pickles, cool, cap, and chill at least 48 hours before eating.
  5. To can, process sealed jars in a boiling water bath 10 minutes, then let them cool undisturbed.
  6. Store canned jars in a cool pantry and refrigerate after opening.

Notes

Pickling the pods whole and young keeps them crisp and firm, since a cut pod would weep and soften in the brine. Pack them tip-up in the jar so the brine flows around each pod evenly and they stand tall and pretty on the shelf.

Made with