Pickled Dill Spiced Okra

pickled okra This is so fast and easy. Don’t turn your nose up and stop making that ugly face. Southern Gardner’s and cooks have kept this a secret from non-southerns for generations.

Pickled Okra rates up there with mint juleps, Tennessee south mash whiskey, Kentucky bourbon, mama’s home fried chicken with biscuits and white gravy.

The real secret is to only use fresh picked Okra, 2 to 3 inches and no longer than 3 inches. Pickle them while still very fresh and tender. It’s so easy that you can, can from 1 to 6 or 8 pints in less than an hour.

Pickled Dill Spiced Okra

7 lbs small okra pods will make 8 to maybe 9 pints. Leave 1/4 to 1/2 inch of the stem attached to your fresh picked Okra.
6 to 8 small hot peppers, one for each jar of pickled Okra
4 tsp dill seed – Optional, put a sprig of dill in your jar when you pack jars with Okra pods.
8 to 9 garlic cloves, 1 clove for each jar of pickled Okra
Optional add 1 tsp fresh mustard seed to each jar.
2/3 cup canning or pickling salt
6 cups water
6 cups vinegar (5 percent)

Wash and trim okra. Fill hot sterilized jars firmly with whole okra, leaving 1/2-inch headspace. Place 1 garlic clove in each jar. Combine salt, hot peppers, dill seed, water, and vinegar in large saucepan and bring to a boil. Put 1 hot red pepper in each jar. Pour hot pickling solution over okra, leaving 1/2-inch headspace.

Adjust lids and process according to the recommendations in Table 1.

Table 1. Recommended
process time for Pickled Dilled Okra in a boiling-water
  Process Time at Altitudes of
Style of Pack Jar Size 0 – 1,000 ft 1,001 – 6,000 ft Above 6,000 ft
Raw Pints 10 min 15 20

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7 responses to “Pickled Dill Spiced Okra

  1. Take it from a Southern gal. Pickled okra is fantastic.


  2. Nice header with red gate… are those donkeys in the field?


    • Re hermitsdoor – The gate is some of my handy work, I made them when my Daughter and son-n-law bought this place.
      Yes donkey(s) we need a guard donkey, they were give a-ways, the guy that had them wanted them gone quickly after they killed his neighbors dog.
      Happy Pickle Okra season


  3. You are assuming that we can get the okra from garden to canning without eating it first! Love fresh okra… in eggs, crock-pot, grilled… That says its summer time.


  4. My husband and I (and kids!) love fried okra. We got wound up last year and planted a couple rows so we could try pickling them. We actually just used the Mrs. Wages dill pickle pouches from the store. Problem was that we picked them too big – they were like rubber and almost impossible to bite into! So yes, the real secret IS to pick them small. We didn’t plant any this year but I would love to again. Once they’re coming in – they are coming in! Expect to pick them everyday!


    • Re Megan – Big smile – young small and tender that’s the secret to great tasting pickled Okra.
      Thanks for taking time to visit my tiny humble blog
      Happy summer gardening


  5. I’ve never had pickled okra but I think I would like it a lot.


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