Pickled Okra

By Paula Deen

You’ll love Paula’s pickled okra recipe — it’s a savory southern snack, perfect for garnishing your spicy tomato juice or Bloody Mary.

Difficulty: Medium

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10

Ingredients

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) with lids, sterilized canning jars

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.

Makes 3 pints

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