Grandma Oma's Famous Pickled Okra Recipe

Ingredients

• 1.5 pounds fresh okra
• 3 dried red chile peppers
• 3 teaspoons dried dill
• 2 cups water
• 1 cup vinegar
• 2 tablespoons salt

Instructions

1. Gather all of your ingredients for the pickled okra.
2. Check three (1-pint) jars for any cracks and inspect the rings for rust. Discard any defective jars or rings. Submerge the jars in simmering water until the brine is ready. Wash new, unused lids and rings in warm, soapy water.
3. In a small saucepan, bring water, vinegar, and salt to a rapid, rolling boil.
4. Divide the okra evenly among the hot, sterilized jars. Add a dried chile and a teaspoon of dill to each jar. Pour the hot brine over the okra, then use a clean knife or thin spatula to gently remove any air bubbles from the inside of the jars. Wipe the rims with a damp paper towel to ensure they are clean. Top with lids and tightly secure the rings.
5. Place a rack in the bottom of a large stockpot and fill it halfway with water. Bring the water to a boil, then carefully lower the jars into the boiling water, spacing them 2 inches apart using a jar holder. Add more boiling water to ensure the jars are covered by at least 1 inch. Bring the water back to a rolling boil, cover the pot, and process for 10 minutes.
6. Remove the jars from the stockpot and let them rest, spacing them a few inches apart, for 12 to 24 hours. Press the center of each lid to ensure it doesn't move up or down, indicating a proper seal. Remove the rings for storage and store the jars in a cool, dark place for up to 1 year.

Nutrition

• Calories: 10 kcal
• Fat Content: 0 g
• Fiber Content: 1 g
• Sugar Content: 1 g
• Sodium Content: 532 mg
• Protein Content: 1 g
• Cholesterol Content: 0 mg
• Carbohydrate Content: 2 g
• Saturated Fat Content: 0 g
• Unsaturated Fat Content: 0 g