Tarragon & Dill Okra Pickles

Tarragon & Dill Okra Pickles-Putting Up with ErinTarragon & Dill Okra Pickles-Putting Up with Erin

Brinkley Farms got themselves a lady friend… and she’s adorable. You’ll often find me pouring over the southern hospitality and drawls of the Brinkley Farms market boys. But, this past Saturday at the Durham Farmers’ Market this vendor shot me a huge smile as I walked by. I instantly knew I wouldn’t be passing up their Creedmor grown okra. Fresh, green, and beautiful, I scooped up 4 pints to play with. Pickled okra, the perfect southern treat. Loving the flavor combination of the tarragon and vinegar, I decided to experiment here with tarragon and fresh dill. Herby goodness delivered.

Slimy pickled okra… the horror! In pickling okra there is always the fear of slimy pickled okra. Normally I don’t water bath process with the hopes of avoiding the slime. I was recently invited to participate as a judge in the upcoming Stone Brothers‘ Piedmont Pickle Pageant. Discussing the ins and outs of the contest, the pageant convener decided it was only appropriate that we do a little pickle tasting. First up, water bath canned pickled okra. I admit, I initially jumped to slimy conclusions. But, the texture wasn’t slimy at all and I figured, “hell, maybe I should try canning them again”. I present to you slime free tarragon & dill okra pickles!

Tarragon & Dill Okra Pickles-Putting Up with ErinTarragon & Dill Okra Pickles-Putting Up with Erin

Tarragon & Dill Okra Pickles

Yield: 4 pints


  • 4 pints fresh okra
  • 4 sprigs fresh tarragon leaves
  • 4 sprigs fresh dill leaves
  • 4 garlic cloves (sliced)
  • 2 cups apple cider vinegar
  • 2 cups water
  • 2 Tbsp kosher or pickling salt
  • 4 dried chile peppers (optional)


  1. In a medium-sized, non-ionized pot, combine water, vinegar, and salt. Bring brine to a just a boil.
  2. Meanwhile pack tightly the okra and the remainder of your ingredients into 4 pint jars.
  3. Pour brine mixture over okra (covering okra completely) leaving a 1/2 inch headspace.
  4. Wipe rims, apply lids and rings (finger tight) and then process jars in a water bath canner for 10 minutes.
  5. Remove jars from canner and let cool on a folded towel for 12-24 hours.
  6. Let pickle for at least 2 weeks before consuming.

3 responses to Tarragon & Dill Okra Pickles

  1. Just stumbled across your blog via Food in Jars, and I’m so excited to see that you’re in the Research Triangle. I just moved here a few months ago and am loving the abundance of fresh, local produce at farmers’ markets. Can’t wait to follow along with what’s in season in the area!

  2. Preserving the Harvest: Ten Sites You’ll Be Thankful You Visited Come the Depths of Winter - New York City Food Policy Center at Hunter CollegeNew York City Food Policy Center at Hunter College

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