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 lb (680 g) fresh okra
- 3 dried red chile peppers
- 3 tsp dried dill
- 2 cups (480 ml) water
- 1 cup (240 ml) vinegar
- 2 tbsp salt
Instructions
- Divide the fresh okra evenly between 3 sterile 1-pint jars.
- Place one dried chile and one tsp 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