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pickled okra - dee dee's

(2 ratings)
DeeDee2011 avatar
Recipe by
Diane Atherton
@DeeDee2011
PINE MOUNTAIN, GA

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 ratings)
yield serving(s)
prep time 10 Min
cook time 15 Min
method Canning/Preserving

Ingredients For pickled okra - dee dee's

  • 6 to 7 lb
    okra
  • 6 c
    white vinegar
  • 6 c
    water
  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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