Side Dish Sauces and Condiments Canning and Preserving Recipes Pickles Grandma Oma's Pickled Okra 4.7 (102) 91 Reviews 28 Photos Grandma Oma always used to pickle okra this way, and I still do. Spicy pickled okra is a welcome change on a relish tray. Refrigerate jars after opening. Submitted by Lorelei Rusco Updated on September 7, 2023 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Trending Videos Close this video player 28 28 28 28 28 Prep Time: 10 mins Cook Time: 25 mins Additional Time: 12 hrs Total Time: 12 hrs 35 mins Servings: 24 Yield: 3 pints Jump to Nutrition Facts Ingredients 1 ½ pounds fresh okra 3 dried red chile peppers 3 teaspoons dried dill 2 cups water 1 cup vinegar 2 tablespoons salt Directions Gather all ingredients. Dotdash Meredith Food Studios Inspect three pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until brine is ready. Wash new, unused lids and rings in warm soapy water. Bring water, vinegar, and salt to a rolling boil in a small saucepan. Dotdash Meredith Food Studios Divide okra evenly between the hot, sterlized jars. Place a dried chile and a teaspoon of dill into each jar. Pour hot brine over okra, then run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly. Dotdash Meredith Food Studios Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes. Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area. Dotdash Meredith Food Studios I Made It Print Nutrition Facts (per serving) 10 Calories 2g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 10 % Daily Value * Sodium 585mg 25% Total Carbohydrate 2g 1% Dietary Fiber 1g 3% Total Sugars 0g Protein 1g 1% Vitamin C 6mg 7% Calcium 26mg 2% Iron 0mg 2% Potassium 92mg 2% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved