Rating: 4.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1

It's easier than you think to pickle your own okra, and pickling is a great way to make use of an abundant garden harvest. Serve these spicy and crunchy pods as a side dish or part of a relish tray. They're also an unusual garnish for a martini.

Mike Wilson
Recipe by Cooking Light June 2005

Gallery

Becky Luigart-Stayner

Recipe Summary

Yield:
About 5 cups (serving size: 1/4 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine vinegar and the next 7 ingredients (through cumin seeds) in a large saucepan; bring to a boil. Cook 1 minute or until sugar and salt dissolve, stirring frequently. Remove from heat; stir in fresh dill sprigs, jalapeños, and okra pods. Cool completely; pour mixture into an airtight container. Cover and chill.

    Advertisement
  • Note: Refrigerate okra in an airtight container for up to two weeks.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

28 calories; calories from fat 0%; fat 0g; saturated fat 0g; mono fat 0g; poly fat 0g; protein 0.7g; carbohydrates 6.8g; fiber 1.1g; cholesterol 0mg; iron 0.3mg; sodium 103mg; calcium 29mg.
Advertisement
Advertisement