Pickled Okra Recipe by Paula Deen

Level: Moderate

Time: 25 MINUTES

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  • 1 1/2 lbs fresh okra
  • 3 teaspoons dried dill
  • 3 teaspoons sugar
  • 2 cups water
  • 1 cup vinegar
  • 2 tablespoons canning and pickling salt
  • 3 (1 pint) canning jars, with lids, sterilized


Sterilize jars and lids directly before using for 10 minutes in simmering water or in the dishwasher. Remove one at a time when ready to fill.

Divide the fresh okra evenly between the three pint jars. Place 1 teaspoon of dried dill and 1 teaspoon sugar into each jar.


In a medium saucepan over medium heat, stir together water, vinegar and salt. Bring to a boil. While vinegar mixture is still hot, ladle into the hot sterilized okra jars, filling to within 1/4 inch of the top. Wipe rims with a clean damp cloth and seal jars with lids and rings. Process in a boiling water bath (making sure water level is 1 inch over the top of the jars) for 10 minutes. Remove from water bath and allow to cool on the counter.


Makes 3 pints


Serving suggestions: The perfect garnish to a chilled glass of spicy tomato juice.

Pickled Okra


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