Dilled Okra Pickles
Crisp, tangy dilled okra pickles offer a flavorful Southern-style preserve with fresh dill, garlic, and hot pepper, perfect for snacking or as a condiment.
Ingredients
Instructions
- Pack scrubbed young okra in pint jars, ensuring stems remain intact.
- On top of the okra, add several fresh celery leaves, one piece of garlic, a slice of hot pepper, and a small dill head or seed per jar.
- Mix water, vinegar, salt, and hot pepper to make the brine and bring it to a boil.
- Pour the hot brine over the okra in the jars, ensuring they are fully submerged.
- Seal the jars immediately and let stand for at least 3 weeks before consuming.
Tips & Substitutions
For best results, choose firm, young okra as older ones can be tough. If you prefer a milder flavor, reduce the amount of hot pepper or omit it altogether. You can substitute the white vinegar with apple cider vinegar for a different taste. Experiment with adding a few mustard seeds or coriander seeds for extra flavor. Ensure all utensils and jars are sterilized to prevent spoilage.
Serving Suggestions
Dilled okra pickles make a crunchy, tangy addition to any charcuterie board or picnic spread. They pair beautifully with sandwiches and fried dishes or can be served as a refreshing side to Southern favorites like Tender Buttery Corn. For a delightful cocktail, enjoy them alongside a Poinsettia Punch to complement the flavors.
Storage & Reheating
Once sealed, store the jars in a cool, dark place. After the pickles have matured for at least three weeks, they can be kept in the refrigerator to extend freshness. Open jars should be refrigerated and consumed within a couple of months. Do not reheat pickles; they are best enjoyed cold or at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Dilled Okra Pickles contains roughly 57 calories, with 2g protein, 6g carbohydrates, and 1g fat. It is an excellent source of vitamin C (57% of the Daily Value), vitamin A (26% of the Daily Value), and iron (23% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 964mg per serving (42% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
How long do these pickles last?
Properly sealed and stored in a cool, dark place, these pickles can last up to a year. However, once opened, they should be refrigerated and consumed within two months for optimal flavor and freshness.
Can I use frozen okra for this recipe?
While fresh okra is recommended for the best texture and flavor, you can use frozen okra if necessary. Just ensure they are thawed and thoroughly dried before packing them into jars to prevent excess moisture.
What can I do with leftover brine?
Leftover brine can be reused to pickle other vegetables, such as carrots or cucumbers. Alternatively, you can use it as a flavorful addition to salad dressings or marinades, enhancing the taste of various dishes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).