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Ingredients
Scale
- 12 ounces whole okra
- 1 tablespoon table salt or sea salt
- 2 cups apple cider vinegar
- 2 cups water
- ¼ cup sugar (optional)
- ½ cup sliced sweet onion
- 1 tablespoon dried dill or 3 tablespoons fresh dill
- 2 cloves garlic, minced
- 1 jalapeño, sliced (more for added heat; remove seeds for milder flavor)
- ½ teaspoon crushed red pepper (optional, for extra heat)
Instructions
- Mix okra with salt and let sit for an hour.
- Rinse okra and pat dry.
- Combine vinegar, water, sugar, onion, dill, garlic, and jalapeño in a saucepan; bring to a boil and simmer.
- Pack okra into jars and pour hot brine over it.
- Seal jars and cool; refrigerate for at least 24 hours.
Notes
Sterilize jars for extended shelf life.
Adjust jalapeño and crushed red pepper for desired spice level.
Allow okra to sit longer in brine for more intense flavor.
- Prep Time: 1 hour
- Cook Time: 10 minutes
- Category: Condiment
- Method: Pickling
- Cuisine: Southern
Nutrition
- Calories: 50
- Sugar: 3
- Sodium: 600
- Fat: 0.5
- Saturated Fat: 0
- Unsaturated Fat: 0.5
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 2
- Protein: 1
- Cholesterol: 0