Best 6 Dilly Pickled Okra Recipes
Dilly pickled okra is a Southern delicacy that is enjoyed by many. It is a quick and easy pickle that can be made with fresh or frozen okra. This tangy pickle is perfect for adding a pop of flavor to your favorite dishes. Whether you are looking for a side dish to serve with your next barbecue or a tasty snack to enjoy on its own, dilly pickled okra is a great choice. So, grab your ingredients and let's get started!
Check out the recipes below so you can choose the best recipe for yourself!
PICKLED OKRA
Steps:
- Wash the okra and trim the stem to 1/2-inch. Place 1 chile, 1/2 teaspoon mustard seeds, 3 sprigs of dill, 1 clove of garlic and 1/4 teaspoon peppercorns in the bottom of each of 4 sterilized pint canning jars. Divide the okra evenly among the 4 jars, standing them up vertically, alternating stems up and down.
- In a medium saucepan over medium heat, bring the salt, vinegar and water to a boil. Once boiling, pour this mixture over the okra in the jars, leaving space between the top of the liquid and the lid. Seal the lids. Set in a cool dry place for 2 weeks.
- *Tips on Sterilizing Jars
- Properly-handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods.
- Sterilizing Tips:
- Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic, or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum seal when processed.
- To sterilize jars, before filling with jams, pickles, or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Boil the jars and lids in a large saucepan, covered with water, for 15 minutes.
- Use tongs when handling the hot sterilized jars, to move them from boiling water. Be sure the tongs are sterilized too, by dipping the ends in boiling water for a few minutes.
- As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies, and preserves must be clean. This includes any towels used, and especially your hands.
- After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.
GRANDMA OMA'S PICKLED OKRA
Grandma Oma always made these, and I still do. They are a welcome change on a relish tray.
Provided by Lorelei Rusco
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 1h
Yield 24
Number Of Ingredients 6
Steps:
- 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 Facts : Calories 9.5 calories, Carbohydrate 2.1 g, Fiber 0.9 g, Protein 0.6 g, Sodium 584.6 mg, Sugar 0.3 g
SWEET DILL PICKLED OKRA
Most people love dill picked okra, but my husband loves sweet dill pickled okra, so I spent many hours hunting this recipe last year. It turned out real well, according to the people who have eaten it. I personally don't care for pickled okra, but for those of you who do, this recipe puts a new twist on it.
Provided by Jellyqueen
Categories Vegetable
Time 35m
Yield 6 pints
Number Of Ingredients 9
Steps:
- Pack washed okra in 6 pint jars.
- Divide garlic, celery seed, hot pepper and dill seed between the jars.
- Combine salt, sugar, water and vinegar in large saucepan; bring to boiling and pour into jars to within 1/2 inch of top.
- Seal jars and place in hot water bath (water to cover jars) for 7 minutes.
- Remove to wire rack to cool.
Nutrition Facts : Calories 269.7, Fat 1.1, SaturatedFat 0.1, Sodium 9467.7, Carbohydrate 58, Fiber 8.7, Sugar 39, Protein 6.3
PICKLED DILLED OKRA
This recipe is for a larger batch than other posted recipes & units of measure worked better for me. Hoping the Baby Bubba dwarf okras are bountiful enough for me to use this recipe from the USDA Complete Guide to Home Canning was created by Utah State University Extension and reviewed by Charlotte Brennand, Extension Food and Nutrition Specialist at Utah State University, July 1995.) http://www.arizonafreepress.com/survival/canning/utah_can_guide_06.pdf
Provided by Busters friend
Categories Low Protein
Time 50m
Yield 8-9 pints
Number Of Ingredients 7
Steps:
- Wash and trim okra. Fill jars firmly with whole okra, leaving 1/2-inch headspace.
- Place 1 garlic clove in each jar. Combine salt, hot peppers, dill seed, water, and vinegar in large saucepan and bring to a boil.
- Pour hot pickling solution over okra, leaving 1/2-inch headspace.
- Adjust lids and process in water bath - 10 minutes for elevations up to 1000 feet, 15 minutes for 1000 to 6000 feet & 20 minutes for elevations > 6000 feet.
DILLY PICKLED OKRA
Often enjoyed deep-fried, okra's magic can shine through in multiple other preparations. Here, it is pickled with delicate rice vinegar and dill, which makes for a cool and tangy counterpoint to richer foods such as Sunday Fried Chicken.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegan Recipes
Time P1D
Yield Makes 2 pints
Number Of Ingredients 7
Steps:
- Rinse okra; cut away any bruises and bad spots. Trim stem ends, but do not remove caps entirely.
- Bring vinegar, 3/4 cup water, and salt to a boil in a medium pot. Evenly divide garlic, coriander and dill seeds, and dill sprigs between two clean 1-pint canning jars. Pack tightly with okra, alternating direction of caps, and leaving 3/4 inch of space at top of jar.
- Pour hot liquid over okra to cover pods completely (add more vinegar, if needed). Let cool completely, then cover and refrigerate at least 24 hours and up to 1 month.
QUICK PICKLED OKRA
Vinegary and bright, pickled okra adds another layer of flavor to your meal.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 50m
Number Of Ingredients 9
Steps:
- Rinse okra in a colander. Add 3 tablespoons salt, and toss to combine. Let okra drain in sink 10 minutes. Meanwhile, prepare an ice-water bath; set aside.
- Put remaining 3 tablespoons salt, 2 cups water, the vinegar, sugar, bay leaves, pickling spice, cayenne, onions, and jalapeno into a nonreactive medium saucepan. Bring to a boil over medium heat, stirring until sugar has dissolved.
- Rinse okra under cold running water to remove salt. Transfer to a large nonreactive bowl. Pour brine over okra. Set bowl in ice-water bath; let cool 10 minutes. Transfer bowl to refrigerator to cool completely, about 25 minutes. Serve.
Tips:
- Choose fresh, young okra pods for pickling. They should be no longer than 3 inches long and have a deep green color.
- Wash the okra pods thoroughly and trim the ends.
- Brine the okra pods in a mixture of water, vinegar, sugar, and salt for at least 24 hours. This will help to preserve the okra and give it a tangy flavor.
- After brining, drain the okra pods and rinse them with cold water.
- Pack the okra pods into clean glass jars and cover them with a pickling liquid made from vinegar, water, sugar, salt, and spices.
- Seal the jars tightly and process them in a boiling water bath for the recommended amount of time. This will help to ensure that the pickles are safe to eat.
- Let the pickles cool completely before storing them in a cool, dark place.
Conclusion:
Dilly pickled okra is a delicious and easy-to-make condiment that can be enjoyed as a snack or as a side dish. It is a great way to preserve okra and to add a tangy flavor to your meals. With a little planning and preparation, you can easily make your own dilly pickled okra at home.
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