This handwritten gem is a vintage recipe for pickled vegetables, starring dilled okra. Each vegetable is preserved in a simple but flavorful brine of white vinegar, salt, and optionally, garlic and dill. The dilled okra includes a classic combination of garlic cloves, dill weed and seed, and salt, creating a tangy, crunchy snack or side. A testament to traditional Southern canning methods, this recipe offers a nostalgic, small-batch pickling experience.
Ingredients
Dilled Okra
- 2 lbs fresh Okra pods (washed and trimmed)
- 2 cloves garlic
- 2 tsp dill weed & seed
- ½ tsp salt
- white vinegar (enough to fill jar)
Optional Pickling Brine
- 12 parts water
- 1 part vinegar
- 1 part salt
Instructions
Step 1: Dilled Okra
- Place a garlic clove and 1 tsp. each of dill weed and seed into each pint jar.
- Add 1 tsp. salt per jar.
- Fill the jars with okra.
- Pour in white vinegar to cover the okra.
Step 2: Boiling Brine (Optional Variation)
- Combine ½ part water, ½ part vinegar, and 1 tsp. salt in a saucepan.
- Bring to a boil.
- Pour over okra packed in jars.
Tips
- Substitute apple cider vinegar for a mellower flavor.
- Add mustard seeds, black peppercorns, or a chili flake for spice.
- Slice the okra lengthwise for faster pickling.
- For long-term storage, process jars in a hot water bath for 10 minutes.
- Use the same brine recipe for green beans or asparagus.
Nutrition
Calories: 25kcalCarbohydrates: 4gProtein: 1gSodium: 260mgPotassium: 110mgFiber: 2gSugar: 1gVitamin A: 250IUVitamin C: 10mgCalcium: 30mgIron: 0.3mg
Tried this recipe?Let us know how it was!