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Dilled Okra
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.
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Prep Time 20 minutes
Cook Time 10 minutes
Pickling/Storage Time 7 days
Total Time 7 days 30 minutes
Course Snack
Cuisine American
Servings 2 quarts
Calories 25 kcal

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
Keyword canning, comfort cuisine, dill, garlic, homemade, pickles, southern food, vinegar
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