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Dilly Pickled Okra

                              Credit: 
                              Douglas Friedman

Recipe Summary

prep: 20 mins

total: 1 day

Yield: Makes 2 pints

Ingredients

Ingredient Checklist

1/2 pound small okra

1 cup unseasoned rice vinegar

1 1/2 teaspoons kosher salt (we use Diamond Crystal)

2 cloves garlic, smashed and peeled

1 tablespoon coriander seeds

1 1/2 tablespoons dill seeds

A few fresh dill sprigs

      Cook's Notes

Choose small, thin okra for pickling; they are usually the most tender and have small seeds.

Gallery

Dilly Pickled Okra

                              Credit: 
                              Douglas Friedman

Recipe Summary

prep: 20 mins

total: 1 day

Yield: Makes 2 pints

Dilly Pickled Okra

                              Credit: 
                              Douglas Friedman

Dilly Pickled Okra

                              Credit: 
                              Douglas Friedman

Dilly Pickled Okra

Recipe Summary

prep: 20 mins

total: 1 day

Yield: Makes 2 pints

Recipe Summary

prep: 20 mins

total: 1 day

Yield: Makes 2 pints

prep: 20 mins

total: 1 day

prep:

20 mins

total:

1 day

Yield: Makes 2 pints

Makes 2 pints

Ingredients

Ingredients

  • 1/2 pound small okra
  • 1 cup unseasoned rice vinegar
  • 1 1/2 teaspoons kosher salt (we use Diamond Crystal)
  • 2 cloves garlic, smashed and peeled
  • 1 tablespoon coriander seeds
  • 1 1/2 tablespoons dill seeds
  • A few fresh dill sprigs

Directions

Rinse okra; cut away any bruises and bad spots. Trim stem ends, but do not remove caps entirely.

Bring vinegar, 3/4 cup water, and salt to a boil in a medium pot. Evenly divide garlic, coriander and dill seeds, and dill sprigs between two clean 1-pint canning jars. Pack tightly with okra, alternating direction of caps, and leaving 3/4 inch of space at top of jar.

Pour hot liquid over okra to cover pods completely (add more vinegar, if needed). Let cool completely, then cover and refrigerate at least 24 hours and up to 1 month.

      Cook's Notes

Choose small, thin okra for pickling; they are usually the most tender and have small seeds.

Cook’s Notes

Choose small, thin okra for pickling; they are usually the most tender and have small seeds.

Reviews

Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Dilly Pickled Okra

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Dilly Pickled Okra

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest