Pickled Okra
📜 Collection: UK3 | ✍️ Attribution: Svarale | 📂 Category: Preserves Discover a traditional vintage recipe for crisp pickled okra featuring garlic, hot pepper, and dill seed. Preserved to perfection after six weeks of curing.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 15 mins | 6 weeks | 1 batch |
🔪 Key Equipment
- Large stockpot
- Canning jars with lids
- Measuring cups
- Measuring spoons
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 Button | Garlic | Peeled |
| 1 | Hot Pepper | Whole |
| 1 Tablespoon | Dill Seed | Whole |
| 1/2 Gallon | Vinegar | Standard |
| 1/2 Gallon | Water | Fresh |
| 1 Cup | Salt | Canning or pickling salt |
| As needed | Okra | Fresh pods, washed and trimmed |
Instructions
Step 1: Prepare the Brine
- In a large stockpot, mix the 1/2 gallon vinegar, 1/2 gallon water, and 1 cup salt.
Step 2: Boil and Pour
- Bring the brine mixture to a boil until the salt is completely dissolved.
- Pack the okra, 1 button garlic, 1 hot pepper, and 1 tablespoon dill seed tightly into sterilized jars.
- Carefully pour the hot brine over the okra and spices until fully submerged.
Step 3: Seal and Cure
- Seal the jars securely and store in a cool, dark place for 6 weeks until fully pickled and deeply infused with flavor.
💡 Make-Ahead & Storage: Store sealed jars in a cool, dark place for at least 6 weeks before opening. Once opened, keep refrigerated.
Original Recipe Scan
