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 (per pint jar)
- 1 clove garlic
- 1 tsp dill weed & seed
- 1 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
- Add mustard seeds or peppercorns for extra flavor.
- Let the jars sit sealed for at least a week before opening.
- Use fresh dill heads for stronger flavor.
- For spicier okra, include a jalapeño slice in each jar.
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