Grandma Oma's Pickled Okra

Recipe View Preparation (15 minutes): Gather all ingredients. Ensure okra are washed and trimmed.

Recipe View Sterilizing Jars (20 minutes): Inspect three pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until brine is ready. Wash new, unused lids and rings in warm soapy water and set aside.

Recipe View Brine Preparation (5 minutes): In a small saucepan, combine water, vinegar, and salt. Bring to a rolling boil, stirring until salt is dissolved.

Recipe View Jar Packing (10 minutes): Evenly divide okra between the hot, sterilized jars. Add one dried chile and one teaspoon of dill to each jar. Carefully pour the hot brine over the okra, leaving 1/2 inch of headspace. Gently tap jars on the counter or run a clean knife or thin spatula around the insides to remove any trapped air bubbles.

Recipe View Sealing (5 minutes): Wipe the rims of the jars with a moist paper towel to ensure they are clean and free of residue. Center the lids on the jars and screw the rings on tightly, but not excessively so.

Recipe View Water Bath Processing (20 minutes): Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and carefully lower the jars into the boiling water using a jar lifter, ensuring they are 2 inches apart. Add more boiling water, if needed, to cover the jars by at least 1 inch. Bring the water back to a rolling boil, cover the pot, and process for 10 minutes.

Recipe View Cooling and Sealing (12-24 hours): Remove the jars from the stockpot and place them on a towel-lined surface, several inches apart. Let them rest undisturbed for 12 to 24 hours. As the jars cool, you should hear a popping sound as the lids seal. After 12-24 hours, test the seal by pressing the center of each lid with a finger. If the lid does not move up or down, it is sealed correctly. If a lid flexes, refrigerate that jar immediately and use within a few weeks.

Recipe View Storage: Remove the rings for storage (this prevents rust). Store the sealed jars in a cool, dark place for at least 2 weeks before opening to allow the flavors to fully develop. Refrigerate after opening.