Description
Quick and easy pickled okra made with fresh summer produce. Perfect for a tangy snack or a unique addition to your meals.
Ingredients
Units
Scale
- 1 1/2 pounds fresh okra
- 3 dried red chile peppers
- 3 teaspoons dried dill
- 2 cups water
- 1 cup vinegar
- 2 tablespoons salt
Instructions
- Divide the fresh okra evenly between 3 sterile 1-pint jars.
- Place one dried chile and one teaspoon of dill into each jar.
- In a small saucepan, combine the water, vinegar, and salt. Bring to a boil over medium-high heat, stirring until the salt is dissolved.
- Pour the hot vinegar mixture over the okra in the jars, filling to within 1/4 inch of the top.
- Seal the jars with lids and let them cool to room temperature.
- Refrigerate the jars for at least 24 hours before serving to allow the flavors to develop.
Notes
You can substitute other vegetables or even eggs for the okra. These pickles are best enjoyed after resting for at least 24 hours in the refrigerator. Store them in the fridge for up to a month. Adjust the spice level by adding more or fewer chile peppers.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 10
- Sugar: 0
- Sodium: 390
- Fat: 0
- Carbohydrates: 2
- Fiber: 1
- Protein: 1
- Cholesterol: 0