Pickled Okra

Recipe Courtesy of Cooking with Paula Deen Magazine July/August 2010

Based on 6 Reviews

Servings: 3 pints
Prep Time: 5 min
Cook Time: 20 min
Difficulty: Easy

Ingredients Add to grocery list

1 1/2 pounds 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 and lids, sterilized

Directions

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.

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

Reader Comments:

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

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Pickled Okra

Ingredients Add to grocery list

Directions

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