Pickled Okra - Dee Dee's

Diane Hopson Smith


This easy recipe was shared with me at least 40 years ago. It's definitely a keeper!

Fun to eat right out of the jar. Or serve as a side or with a sandwich.

NOTE: I doubled the liquid ingredients and okra. The original recipe calls for 3 lbs okra, 3 cups white vineage, 3 cups water and 6 tbsp plain salt. I used pickling salt instead of plain salt.

Hope you enjoy!

pinch tips: How to Shuck, Cook, and Cut Corn



Makes 12 pints


10 Min


15 Min




6 to 7 lb
6 c
white vinegar
6 c
1 c
pickling salt
1 dill flowerrette, 1 tsp dill seed or 1/4 tsp dried dill per jar
1 hot peppers, or 1/8 tsp pepper flakes per jar
1 garlic cloves per jar

Directions Step-By-Step

Wash okra several times; drain well. Cut stems if necessary but do NOT cut into the okra pod.
Pack okra into hot sterilized jars.
To each jar, add 1 dill flowerette, 1 tsp dill seed or 1/4 tsp dried dill. NOTE: I used the dry dill as fresh dill was not available. Add a hot pepper pod and 1 clove of fresh garlic to each jar; set aside. NOTE: today I used 1/8 tsp of hot pepper flakes in place of pepper pods. I prefer hot pepper pods but none were available.
Combine vinegar, water and salt together in a pot and bring to a full boil. Pour over okra, seal jars at once.
Place packed and sealed jars in to a hot water bath; bring to a full boil. Boil 5 minutes for pints or 7 minutes for quarts.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American