Recipe Courtesy of Cooking with Paula Deen Magazine July/August 2010
Based on 23 Reviews
Servings: 3 pints
Prep Time: 5 min
Cook Time: 20 min
Difficulty: Easy
Ingredients Add to grocery list
1 1/2 pounds fresh okra
3 teaspoons dried dill
3 teaspoons sugar
2 cups water
1 cup vinegar
2 tablespoons canning and pickling salt
3 (1 pint) canning jars and lids, sterilized
Directions
Sterilize jars and lids directly before using for 10 minutes in simmering water or in the dishwasher. Remove one at a time when ready to fill.
Divide the fresh okra evenly between the three pint jars. Place 1 teaspoon of dried dill and 1 teaspoon sugar into each jar.
In a medium saucepan over medium heat, stir together water, vinegar and salt. Bring to a boil. While vinegar mixture is still hot, ladle into the hot sterilized okra jars, filling to within 1/4 inch of the top. Wipe rims with a clean damp cloth and seal jars with lids and rings. Process in a boiling water bath (making sure water level is 1 inch over the top of the jars) for 10 minutes. Remove from water bath and allow to cool on the counter.
Serving suggestions: The perfect garnish to a chilled glass of spicy tomato juice.
You May Also Like These Recipes:
- Southwestern Dip Read More
- Barbecue Sauce Read More
- Mom’s Bacon Dressing Read More
You May Also Like These Articles:
- The Deen Bros. Lighter Oven-Roasted Pistachio-Crusted Salmon Read More
- A Down-Home, Homemade Christmas Read More
- 16 Alcohol Substitutes for Cooking Read More
Leave a Comment
Reader Comments:
How long do you have to let them sit before eating them?
By Jamie on November 10, 2013
Paula: I love YOU & your recipes. I am never at a loss fora good/great recipt! Many Thanks, RC
By Rosemary Clark on October 07, 2013
I always use white vinegar and it has turned out perfect every time--my kitty and Rolex (the watch dog) always have to take 2 jars to their vet when we got for our visits!
By Glana P. Biggers on September 09, 2013
Please advise me on which type of vinegar to use. White or Apple Cider?
By Clifford Ellis on September 03, 2013
I know I can count on paula deen lost my recipe GOD BLESS Barbara hall
By barbara hall on August 29, 2013
what do you do about canning with an electric stove?? The canner pot says "do not use on glass top stove?"
By chrysmertens on August 27, 2013
How long does the pickled okra need to sit before opening and eating them?
By Pat Jones on August 22, 2013
very good..love it!!!!!!!!!!!!!!!!thanks Paulafor everything
By Gail White on August 22, 2013
This is simply the easiest and best recipe for pickled okra I have ever tried. I added a clove of garlic to some of the jars. It is best to prepare three jars at a time. A+
By Jane on August 17, 2013
very simple and good thanks.
By angela emery on August 12, 2013
Previous recipes ask that you let the jars sit for 2 weeks before eating them. Do you need to let this recipe sit for a certain amount of time before you eat them - if so, how long?Thanks,
By Linda on August 08, 2013
can you double this recipe on canning pickled orka
By Sharon Scherer on July 17, 2013
I am searching for a pickling recipe for Okra that uses calcium chloride. I have searched dozens of sites and none mention that particular chemical although several of them use lemon. Your recipe is extremely basic and I am wondering how crip the pickle would be after a 10 minute water bath. I know that is the kiss of death on a cucumber dill pickle. Since you are from the south, you must have a number of recipes for this type of pickle. Please advise
By Dorothy Berroyer on October 30, 2012
What kind of vinegar did you use white or apple cider?
By Barb Householder on September 05, 2012
how long do the okra have to set until you can eat them?
By mike on August 17, 2012
This is a wonderfully simple recipe that is great for gift giving. Herbs, spices, and even other veggies such as onions and peppers may also be added for color and diversity. Love it!!
By Julia Patterson on July 22, 2012
I just tried your recipe... except I didn't have any fresh dill so I used pickling spice... hope it works... like a previous fan asked... how long do they have to sit before you can open them?Thanks a bunch... ♥
By Lettie on July 05, 2012
How long does it take for pickled oakra to be ready to eat after pickling ? Thanks
By Greg Forde on September 28, 2011
My mom nor my grandmother (our Mammaw after whom our organic heirloom little farm is named) could never get me to eat pickled okra. When my sister came back for an annual visit last year, I tried it at your Tunica buffet. I am making it with the extra heirloom okra we have this year. Am looking forward to a nicer winter thanks to this and other homegrown/canned veggies. Thank you
By Susan on August 17, 2011
I wonder if this pickled okra recipe can be used for dilled pickles? My sister makes this and loves it. I have yet to make it (the family eats the okra much too quickly)! I have many cucumebers and make a lime pickle that is sweet. I want to make some dilled pickles and have yet to find a recipe I want to try.
By Lisa J Phillips on June 18, 2011
View All Comments
