Preserving recipe
Pickled Okra with Dill and Garlic
Tender okra pods become a tangy, savoury accompaniment with a delicate aroma of dill. A lovely change from traditional pickled gherkins.
Preparation
45 min.
45 min.
Cooking time
25 min.
25 min.
Servings
18
18
Jars
9
9
Difficulty
Easy
Easy
Ingredients
3175 g small, firm okra pods
20 g small hot chillies
20 ml dill seeds
45 g peeled garlic
160 ml pickling salt, loosely measured
1440 ml water
1440 ml vinegar with 5 % acidity
20 g small hot chillies
20 ml dill seeds
45 g peeled garlic
160 ml pickling salt, loosely measured
1440 ml water
1440 ml vinegar with 5 % acidity
Method
1. Wash the okra and trim only the stalk ends, leaving the pods whole. Prepare eight to nine clean, hot jars of approximately 475 ml each.
2. Pack the okra firmly into the jars without crushing it. Add the garlic, leaving 1.3 cm headspace below each rim.
3. Bring the salt, water, vinegar, chillies and dill seeds to the boil together. Pour the hot pickling liquid over the okra, release trapped air bubbles and seal the jars carefully.
4. Place the jars on a rack and process for 20 minutes in vigorously boiling water, ensuring they are completely covered. Lift them out upright and leave to cool for 12–24 hours.
5. Allow the okra to develop its flavour for a while before serving. It makes a piquant accompaniment to grilled vegetables or meat.
2. Pack the okra firmly into the jars without crushing it. Add the garlic, leaving 1.3 cm headspace below each rim.
3. Bring the salt, water, vinegar, chillies and dill seeds to the boil together. Pour the hot pickling liquid over the okra, release trapped air bubbles and seal the jars carefully.
4. Place the jars on a rack and process for 20 minutes in vigorously boiling water, ensuring they are completely covered. Lift them out upright and leave to cool for 12–24 hours.
5. Allow the okra to develop its flavour for a while before serving. It makes a piquant accompaniment to grilled vegetables or meat.
Storage
Store tightly sealed jars in a cool, dark place. Refrigerate after opening.
Shelf life
For best quality, keep unopened jars for about 12 months; use within 2 weeks of opening.
Safety note
Keep the vinegar at 5 % acidity and follow the exact quantities of liquid and salt.