Garlic Dill Pickled Okra
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I loved pickled okra as a kid. It was a strange treat dad would buy every so often, but as I grew up I kind of forgot about it. Then, last week, I saw some fresh organic okra at my local market… and I had to go for it. I’d never pickled anything before and was a little intimidated as I sat down to figure it out. But it’s really easy, like whipping up a marinade. If you plan on making a large batch for long-term storage, you definitely want to follow proper canning procedures… but my batch of this Garlic Dill Pickled Okra didn’t last more than a couple of days!
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Pickled Okra
Ingredients
- 2 pounds okra
- 2 cloves garlic minced
- 2 teaspoons dried dill
- 2 teaspoons ground black pepper omit for AIP
- 2 cups water warm
- 2 cups apple cider vinegar
- 1/4 cup sea salt
Equipment
Instructions
- Sterilize your jars with vinegar or by boiling for several minutes. This recipe will fit in 48 total ounces.
- Clean the okra and pack it in the jars, leaving at least 1″ from the top of the jar.
- Add the garlic, dill, and pepper, dividing equally between the jars if you’re using more than one.
- Combine the water, vinegar, and salt, and pour over the okra, leaving 1/2″ from the top of the jar.
- Seal the jars and marinate in the fridge for at least 24 hours. Store in a the refrigerator for up to three weeks.
This recipe looks great! I love pickled okra but have never made it at home. Definitely want to try making this one! I love that you added garlic too, thank you for sharing!
Thanks, Billy! I can’t recommend it enough–it’s one of my favorite snacks and so easy to make. 😀
Made this for a family beach trip. It was delish. We have okra in the garden. If I wanted to preserve could I give it a hot water bath in canner? If so how long in the canner?
Hi Ethlyn! I don’t have any canning experience, so can’t answer your question about how long it’d take. But yes, these could be preserved by canning.