Pickled Okra Recipe

• Level: Easy
• Yield: 4 pints
• Nutritional Analysis Per Serving (Serving Size: 1 of 4 servings)
  Calories: 110
  Total Fat: 1 g
  Saturated Fat: 0 g
  Carbohydrates: 19 g
  Dietary Fiber: 8 g
  Sugar: 4 g
  Protein: 5 g
  Cholesterol: 0 mg
  Sodium: 1093 mg

• Total: 14 days 35 min
• Prep: 30 min
• Inactive: 14 days
• Cook: 5 min

Transform fresh okra into crispy, tangy pickles that add zesty crunch to your mealsperfect for Southern salads, burgers, or charcuterie boards. Dive in and preserve summer's bounty with this simple, rewarding recipe!

Ingredients:
2 pounds young, small to medium okra pods
4 small dried chiles, split in 1/2
2 teaspoons mustard seeds
12 sprigs fresh dill
4 cloves garlic, whole
1 teaspoon whole peppercorns
1/4 cup kosher salt
2 cups rice wine vinegar
2 cups bottled water
Special Equipment: 4 pint-sized canning jars, sterilized
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1. Wash the okra and cut the stem to about 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. Distribute the okra evenly among the jars, arranging them upright, alternating the direction of the stems.
2. In a medium saucepan over medium heat, bring the salt, vinegar, and water to a boil. Once boiling, carefully pour this mixture over the okra in the jars, leaving some space between the top of the liquid and the lid. Seal the jars tightly. Store in a cool, dry place for 2 weeks.

Tips on Sterilizing Jars

• Properly sterilized equipment will help keep canned foods in good condition for up to one year. Clean hands, equipment, and surfaces are the first step in safe canning.
• Use glass jars free from chips or cracks, topped with two-piece metal lids featuring a rubber seal for a secure vacuum.
• Wash jars and lids with hot, soapy water and rinse well. Arrange open-side up on a tray, without touching.
• Boil jars and lids in a large saucepan covered with water for 10-15 minutes (jars need sterilization only if processing less than 10 minutes in a boiling-water bath).
• Use sterilized tongs (dip ends in boiling water) to handle hot jars. Match hot preserves to hot jars and cold to cold.
• Keep all tools, towels, and hands spotless. Follow recipe instructions and USDA guidelines for canning. Find more at the National Center for Home Food Preservation.