It's easier than you think to pickle your own okra, and pickling is a great way to make use of an abundant garden harvest. Serve these spicy and crunchy pods as a side dish or part of a relish tray. They're also an unusual garnish for a martini.Offer a different kind of appetizer that's low in calories, sodium, fat and cholesterol. Okras, or lady fingers, are a good source of folate, which is crucial during pregnancy and for heart health.

Mike Wilson

Gallery

Becky Luigart-Stayner

Recipe Summary

Yield:
About 5 cups (serving size: 1/4 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine vinegar and the next 7 ingredients (through cumin seeds) in a large saucepan; bring to a boil. Cook 1 minute or until sugar and salt dissolve, stirring frequently. Remove from heat; stir in fresh dill sprigs, jalapeños, and okra pods. Cool completely; pour mixture into an airtight container. Cover and chill.

    Advertisement
  • Note: Refrigerate okra in an airtight container for up to two weeks.

Nutrition Facts

28 calories; calories from fat%; fatg; saturated fatg; mono fatg; poly fatg; protein 0.7g; carbohydrates 6.8g; fiber 1.1g; cholesterolmg; iron 0.3mg; sodium 103mg; calcium 29mg.