These crisp, tart pickles are sure to become your new favorite low-calorie snack, on their own or on a sandwich or salad. Slideshow: How to Make Pickles 

November 2013


Credit: © Emily Farris

Recipe Summary test

30 mins
3 one-pint jars


Ingredient Checklist


Instructions Checklist
  • Divide the okra evenly between 3 sterile pint-size canning jars. Place 1 dried chile, 1 clove of garlic, 1 whole clove, 1 teaspoon of dried dill, and 2 sprigs of fresh dill into each jar.

  • In a small saucepan over medium-high heat, combine the water, vinegars, mustard seeds, peppercorns, sugar and 2 tablespoons of kosher salt for the brine. Stir until the sugar and salt are dissolved. Once the mixture has reached a rolling boil, pour the pickling brine as evenly as possible into the jars. Seal the jars in a hot water bath according to the jars' package instructions and store in a cool, dry place for at least a week.

Make Ahead

Pickled okra should last up to 6 months in a sealed jar when stored in a cool, dry place. Refrigerate after opening.