“Grandma Oma always made these, and I still do. They are a welcome change on a relish tray.” - by Lorelei Rusco
Ingredients
Adjust Servings
Original recipe yields 3 (1 pint) jars
Directions
- 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 rolling boil. Pour over the ingredients in the jars, and seal in a hot water bath for 10 minutes. Refrigerate jars after opening.
Nutrition
Amount Per Serving (24 total)
- Calories
- 10 cal
- < 1%
- Fat
- 0 g
- < 1%
- Carbs
- 2.1 g
- < 1%
Based on a 2,000 calorie diet
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Reviews (42)
Rate This Recipe
"These were easy and fast and a great way to save summer okra. The only thing I did differently was add one whole clove of garlic but they came out fabulous!..." See more"
Mary Beth
"My boyfriend, a Louisiana boy, loved these, but said he would have preferred them without the red pepper...." See more"
Caroline C
"I didn't bother with the hot water bath as I knew they wouldn't last very long. I just put them in sterile mason jars. I think the recipe needs to be a little more specific about what vinegar to use. ..." See moreI used a combination of white distilled (for the twang), apple cider (for the mellowness) and white balsamic (LOVE the flavor). I think you need to play around with it until you find the particular flavor that you like. I would still probably just buy my regular jarred pickled okra, but this was a fun thing to try for a change. Thanks!"
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