I love, but Andrew detests…..

Pickled okra.  I’ve always loved okra once I got through the picking it phase but didn’t try pickled okra until 6 or 7 years ago when Momma started serving it as an appetizer.  It’s pretty much delicious in any form (fried, baked, grilled, in gumbo, in shrimp & grits, sautéed, etc) but pickled okra is a nice surprise.  If made soon after being picked, the final pickled product has a nice crunch and a little heat from the chile pepper.

Pickled Okra

So even though some of my family turn their nose up at it, I pickle every July so that I can enjoy a little summer in December.


2 1/2 lbs. small fresh okra

1 green chile pepper (I use dried red chile peppers), per jar

1 garlic clove, per jar

1 tsp. dill seeds, per jar

4 c. white vinegar

1/2 c. salt

1/4 c. sugar

4 c. water

Pack jars (of your choosing) with okra.  Make sure to sanitize the jars first by running them through the dishwasher or letting them sit for a while in boiling water.  Place the next 3 ingredients in the jars with the okra.  Mix the next four ingredients together in a large pot and bring to a boil.  Once boiling pour into the jars leaving a 1/2 inch of space at the top.  Place the lids (which have been sitting in boiling water) on the jars and secure tightly.  Place in a hot water bath for 15 minutes.  After taking the jars from the bath place them on a cutting board and don’t move for 24 hours.  The jar lids should make a popping noise indicating that they have sealed. To test if they have truly sealed or not, press down on the lids.  If sealed, there should be no give.

Enjoy the pickling process!

Bibliography: Southern Living


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