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Pickled Okra Delight

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PREP TIME
10 min
COOKING TIME
25 min
TOTAL TIME
755 min
SERVINGS
24 servings
Southern
Pickled Okra Delight
Ingredients
  • 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
1
Gather all necessary ingredients for the recipe and ensure they are within their expiration dates.
2
Inspect three pint-sized jars carefully for any signs of damage, such as cracks or rust on the rings. Discard any defective jars immediately.
3
Next, submerge the remaining good-quality jars into simmering water to prepare the brine. Meanwhile, wash any new or unused lids and rings in warm soapy water to remove any impurities.
4
Now, combine the ingredients of boiling water, white vinegar, and salt in a small saucepan and bring them to a rolling boil.
5
Carefully divide the okra evenly among the hot, sterilized jars. Add a dried chile and a teaspoon of dill to each jar for added flavor.
6
Pour the hot brine over the okra, then use a clean knife or thin spatula to remove any air bubbles that may have formed inside the jars. Finally, use a moist paper towel to wipe away any residue from the rims of the jars.
7
Tightly secure the lids and screw rings on each jar, making sure they are snug but not over-tightened.
8
Place a rack in the bottom of a large stockpot and fill it halfway with water. Bring the water to a boil, then carefully lower the jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover the jars by at least 1 inch, ensuring they are fully submerged.
9
Bring the water to a rolling boil again and cover the stockpot with a lid. Process the jars for 10 minutes to ensure they are properly sterilized.
10
Remove the jars from the stockpot and let them rest, several inches apart, for 12 to 24 hours. Check the seals of each jar by pressing the center of the lid with your finger - if it doesn't move up or down, the seal is secure. Remove the rings for storage and store the jars in a cool, dark area.