- 1½ lbs. okra
- 1 quart plus 1½ cups water, divided
- 1 tbsp. plus 2 tsp. kosher salt, divided
- 2 dried hot chiles (preferably Thai)
- 4 sprigs fresh dill
- 4 large cloves garlic, peeled and smashed
- 4 cups distilled white vinegar
- 2 tsp. sugar
- ½ tsp. whole black peppercorns
step 1: Show Images
Fill a large pot three-quarters full with water and bring to a boil. Using tongs, carefully place the jars in the water on their sides, along with their lids, to sterilize them. Boil for 15 minutes, then remove with tongs or a jar lifter and set aside.
step 2: Show Images
Trim the ends of the okra pods to remove any woody millimeters from the stem. In a bowl, combine 1 quart of water and 1 tablespoon of the salt. Stir to dissolve the salt, then add the okra to the bowl. Cover and set on a cool countertop (away from direct sunlight) or in the refrigerator. Let soak for 2 hours.
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Drain and rinse the okra pods. Pat dry with a clean dish towel. Using tongs, place 1 chile, 2 sprigs of dill, and 2 garlic cloves in each of the jars. Then pack the jars with okra.
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In a second pot, combine the vinegar, remaining 1½ cups of water, sugar, peppercorns, and the remaining 2 teaspoons of salt. Bring to a boil over high heat. Once boiling, reduce the heat to medium-high and simmer for 4 minutes.
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Pour the hot brine over the okra using a liquid measuring cup with a spout until it comes to ¼-inch below the rim of the jars. Place the lids on the jars and seal, then turn the jars upside down so they are standing on the lids. Pickled okra will keep for about 4 weeks in the refrigerator.
step 6: Show Images
Note: You may want to have additional garlic, dill, chiles, and brine ready to go as well as an extra jar or two. With the amount of okra called for, though I packed the jars very tight, I needed a third jar to pickle all of it.