I loved pickled okra as a kid. It was a strange treat dad would buy every so often, but as I grew up I kind of forgot about it. Then, last week, I saw some fresh organic okra at my local market… and I had to go for it. I’d never pickled anything before and was a little intimidated as I sat down to figure it out. But it’s really easy, like whipping up a marinade. If you plan on making a large batch for long-term storage, you definitely want to follow proper canning procedures… but my batch of this Garlic Dill Pickled Okra didn’t last more than a couple of days!
Keep your household clean, too!
I may make my living as a food blogger, but my health-consciousness actually began long before I started cooking. Growing up with a sensitive nose and skin that would break out into a rash at the slightest provocation, I’ve been making my own cosmetics and cleaning products since high school. I hoped that avoiding these environmental toxins would not only improve my health, but be better for the environment and save me some money compared to buying high-end non-toxic products at a health-foods store. Whatever your reasons, making your own household products is easier than you might think. My e-book A Clean Space has all the tips, tricks, and recipes you need to get started–and it’s only $6.99!
- Sterilize your jars with vinegar or by boiling for several minutes. This recipe will fit in 48 total ounces.
- Clean the okra and pack it in the jars, leaving at least 1" from the top of the jar.
- Add the garlic, dill, and pepper, dividing equally between the jars if you're using more than one.
- Combine the water, vinegar, and salt, and pour over the okra, leaving 1/2" from the top of the jar.
- Seal the jars and marinate in the fridge for at least 24 hours. Store in a the refrigerator for up to three weeks.