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.
Transcription of the Original Recipe
Read or copy the transcription
1st THE FIRST NATIONAL BANK OF HARLINGEN, TEXAS 78550 MEMBER F.D.I.C. Dilled Okra Garlic clove Dill weed & seed 1 tea to 1 pt 1 teasp salt Fill with white vinegar. [unclear] water [unclear] 2 vinegar 1 salt Boil Boil & pour with on okra Jalapeno. Onion. 1 tea salt Fill with white vinegar Tomatoes Boil tomatoes in Cut out center stem
From Transcription to Instructions
Hi from Salvaged Recipes , the original directions read like a quick grocery list (garlic, dill, salt, vinegar, and a few scribbles about jalapeño, onion and tomatoes), so we turned that into our instructions you can actually follow at the counter. The instructions tell you to tuck a garlic clove and a teaspoon each of dill into each pint jar, add a teaspoon salt, pack the okra and either cover with straight white vinegar or, if you prefer, pour over a boiled brine of equal parts water and vinegar with a teaspoon salt.
Nutrition
Calories: 25kcalCarbohydrates: 4gProtein: 1gSodium: 260mgPotassium: 110mgFiber: 2gSugar: 1gVitamin A: 250IUVitamin C: 10mgCalcium: 30mgIron: 0.3mg
