I am searching for a pickling recipe for Okra that uses calcium chloride. I have searched dozens of sites and none mention that particular chemical although several of them use lemon. Your recipe is extremely basic and I am wondering how crip the pickle would be after a 10 minute water bath. I know that is the kiss of death on a cucumber dill pickle. Since you are from the south, you must have a number of recipes for this type of pickle. Please advise

By Dorothy Berroyer on October 30, 2012

What kind of vinegar did you use white or apple cider?

By Barb Householder on September 05, 2012

how long do the okra have to set until you can eat them?

By mike on August 17, 2012

This is a wonderfully simple recipe that is great for gift giving. Herbs, spices, and even other veggies such as onions and peppers may also be added for color and diversity. Love it!!

By Julia Patterson on July 22, 2012

I just tried your recipe... except I didn't have any fresh dill so I used pickling spice... hope it works... like a previous fan asked... how long do they have to sit before you can open them? Thanks a bunch... ♥

By Lettie on July 05, 2012

How long does it take for pickled oakra to be ready to eat after pickling ? Thanks

By Greg Forde on September 28, 2011

My mom nor my grandmother (our Mammaw after whom our organic heirloom little farm is named) could never get me to eat pickled okra. When my sister came back for an annual visit last year, I tried it at your Tunica buffet. I am making it with the extra heirloom okra we have this year. Am looking forward to a nicer winter thanks to this and other homegrown/canned veggies. Thank you

By Susan on August 17, 2011

I wonder if this pickled okra recipe can be used for dilled pickles? My sister makes this and loves it. I have yet to make it (the family eats the okra much too quickly)! I have many cucumebers and make a lime pickle that is sweet. I want to make some dilled pickles and have yet to find a recipe I want to try.

By Lisa J Phillips on June 18, 2011

hi paula, i'm your regular and avid fan, i used to watch your cooking program almost everyday. i like the food you're preparing and help me prepared it easy. i would like to have a small business, i tried to make my own grape jelly and my husband like it very much and it's a sugar free too so he like it very much. right now, i copied your strawberry-apricot preserve and pickled okra and i like it very much. i just wanna ask you if the gelatin mix makes my grape jelly little bit thicker if i'll put this gelatine mix. thank you for your recepies and i'm looking forward to your answer. thanks and more power to your show. emma

By emma hammond on February 08, 2011

I Watch Paula Dean Every Day. I Love Her Cooking .What Book Does She Have Her Cold Slaw And And Blackeyed pea Pattys And Mustard Fried Cat Fish In. Would LOve To Have One. Ann

By Ann Stikeleather on January 14, 2011

I haven't actually tried the finished product yet but these were so easy to make! I'm not sure how long to leave them in the jar before tasting them. I could use some advice on that. One more thing..the recipe didn't specify how much (or how little) to put in the jar. Some were very tight fitting before processing but now it appears I should have added more...Thanks for the recipe.

By Anonymous on August 02, 2010