🫙 Instructions
- Sterilize jars: Inspect 3 pint-sized jars for cracks. Simmer them in hot water while preparing the brine. Wash lids and rings in warm soapy water.
- Make the brine: In a saucepan, bring water, vinegar, and salt to a rolling boil.
- Pack the jars: Divide okra evenly between jars. Add 1 dried chile and 1 tsp dill to each. Pour hot brine over okra, leaving ½ inch headspace. Remove air bubbles, wipe rims, and seal.
- Process: Place jars in a boiling water bath for 10 minutes. Let rest for 12–24 hours. Check seals before storing.
- Store: Keep sealed jars in a cool, dark place for up to 1 year. Refrigerate after opening.
This recipe is adapted from —a tried-and-true favorite with a spicy kick. Want a refrigerator version or a smoky twist with paprika? I’ve got those too!
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