Real Recipes From Real Home Cooks ®

pickled okra - dee dee's

★★★★★ 2
a recipe by
Diane Atherton

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!

★★★★★ 2
serves Makes 12 pints
prep time 10 Min
cook time 15 Min
method Canning/Preserving

Ingredients For pickled okra - dee dee's

  • 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

How To Make pickled okra - dee dee's

  • 1
    Wash okra several times; drain well. Cut stems if necessary but do NOT cut into the okra pod.
  • 2
    Pack okra into hot sterilized jars.
  • 3
    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.
  • 4
    Combine vinegar, water and salt together in a pot and bring to a full boil. Pour over okra, seal jars at once.
  • 5
    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.