Food & Cooking Recipes Healthy Recipes Vegan Recipes Dilly Pickled Okra By Martha Stewart Martha Stewart Website Martha Stewart is a true multi-hyphenate who has brought her knowledge of all things homekeeping to the masses via her television shows, magazines, and social media for generations. Based in Katonah, New York, where she helms her 156-acre Bedford Farm, Martha, the author of 99 books, an Emmy award winner, and America's first self-made female billionaire, founded Martha Stewart Living in 1990 and Martha Stewart Weddings in 1995. Editorial Guidelines Updated on June 15, 2021 Print Share Share Tweet Pin Email Photo: Douglas Friedman Prep Time: 20 mins Total Time: 1 day Yield: 2 pints Often enjoyed deep-fried, okra's magic can shine through in multiple other preparations. Here, it is pickled with delicate rice vinegar and dill, which makes for a cool and tangy counterpoint to richer foods such as Sunday Fried Chicken. Ingredients ½ pound small okra 1 cup unseasoned rice vinegar 1 ½ teaspoons kosher salt (we use Diamond Crystal) 2 cloves garlic, smashed and peeled 1 tablespoon coriander seeds 1 ½ tablespoons dill seeds A few fresh dill sprigs Directions Rinse okra; cut away any bruises and bad spots. Trim stem ends, but do not remove caps entirely. Bring vinegar, 3/4 cup water, and salt to a boil in a medium pot. Evenly divide garlic, coriander and dill seeds, and dill sprigs between two clean 1-pint canning jars. Pack tightly with okra, alternating direction of caps, and leaving 3/4 inch of space at top of jar. Pour hot liquid over okra to cover pods completely (add more vinegar, if needed). Let cool completely, then cover and refrigerate at least 24 hours and up to 1 month. Cook's Notes Choose small, thin okra for pickling; they are usually the most tender and have small seeds. Print